Inhibitory effect of some essential oils and food additives on aflatoxins production by Aspergillus parasiticus on yellow corn during storage

ABSTRACT

Nine essential oils, two food additives and salicylic acid were evaluated for their inhibitory effect against activity of Aspergillus parasiticus. In vitro studies, the highest growth reduction of A. parasiticus was recorded when oils of geranium, lemon grass and rose added to the growth medium at concentrations above 0.5%, while the same effect was noticed at 2% of lime shell oil and 3% of peppermint, garlic and onion oils. Also, potassium sorbate [0.07%], sodium benzoate [0.09%] and salicylic acid [0.8%] were able to cause 100% growth reduction of A. parasiticus on growth medium. In vivo studies, the highest inhibition of fungal growth [9624%, 93.98%, 94.73%, 54.28% and 67.42%] and aflatoxins production [100%] were recorded on inoculated stored grains of yellow corn, treated with potassium sorbate, sodium benzoate and salicylic acid as well as geranium and rose oils at concentrations as 0.28, 0.36, 3.2,6 and 6%, respectively. Obtained results in the present study led to conclude that essential oils of germinum, rose and flood additives as potassium sorbate and sodium benzoate in addition to salaicylic acid could be used as preventing and inhibiting factors against mould contamination and aflatoxins production in food and foodstuffs during storage. These agents are considered inexpensive, safe, easily applied and not hazard to human health and environment