Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production.
Inhibitory effects of essential oils of oregano (Origanum vulgare), mint (Menta arvensis), basil (Ocimum basilicum), sage (Salvia officinalis) and coriander (Coriandrum sativum), on the mycelial growth and ochratoxin A production by Aspergillus ochraceus NRRL 3174 were studied. Cultures were incubated on yeast extract-sucrose (YES) broth, at concentrations of 0, 500, 750 and 1000 p.p.m. of essential oils during 7, 14 and 21 d at 25 degrees C. At 1000 p.p.m., oregano and mint completely inhibited the fungal growth and ochratoxin A production up to 21 d, while basil was only effective up to 7 d. At 750 p.p.m., oregano was completely effective up to 14 d, whereas mint allowed fungal growth but no ocratoxin A production up to 14 d. At 500 p.p.m., no evident inhibition could be in observed with any of the essential oils under analysis. Sage and coriander showed no important effect at any of the concentrations studied. These inhibitory effects are interesting in connection with the prevention of mycotoxin contamination in many foods and they could be used instead of synthetic antifungal products.
Basílico
M Z
MZ
Dpto. Biotechnología, Facultad Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero, Santa Fe, Argentina.
Basílico
J C
JC
D001235:Aspergillus ochraceus / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D009183:Mycotoxins / Q000096:biosynthesis*; D009793:Ochratoxins / Q000096:biosynthesis*; D009822:Oils, Volatile / Q000494:pharmacology*; D017365:Spices
D009183:Mycotoxins; D009793:Ochratoxins; D009822:Oils, Volatile; C025589:ochratoxin A