title: Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.
abstract: In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R,5S-, 3S,5S- and 3R,5R- isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 μg/mL of onion EO and 0.11 μg/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
authors.affiliation: Kocić-Tanackov, Dimić, Tepić, and Vujičić are with Faculty of Technology, Univ. of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. suncicat@uns.ac.rs
authors.forename: Sunčica
authors.initials: S
authors.lastname: Kocić-Tanackov
authors.forename: Gordana
authors.initials: G
authors.lastname: Dimić
authors.forename: Jelena
authors.initials: J
authors.lastname: Lević
authors.forename: Ilija
authors.initials: I
authors.lastname: Tanackov
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Tepić
authors.forename: Biserka
authors.initials: B
authors.lastname: Vujičić
authors.forename: Jelica
authors.initials: J
authors.lastname: Gvozdanović-Varga
mesh_terms: D000498:Allyl Compounds / Q000032:analysis; D000890:Anti-Infective Agents / Q000494:pharmacology; D001230:Aspergillus / Q000187:drug effects* / Q000254:growth & development*; D004220:Disulfides / Q000032:analysis; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009822:Oils, Volatile / Q000494:pharmacology; D019697:Onions / Q000737:chemistry*; D010938:Plant Oils / Q000494:pharmacology*; D015203:Reproducibility of Results; D013170:Spores / Q000187:drug effects / Q000254:growth & development; D013241:Sterigmatocystin / Q000096:biosynthesis*; D013440:Sulfides / Q000032:analysis
chemical_list: D000498:Allyl Compounds; D000890:Anti-Infective Agents; D004220:Disulfides; D009822:Oils, Volatile; D010938:Plant Oils; D013440:Sulfides; C042577:diallyl trisulfide; D013241:Sterigmatocystin; C054170:dimethyl trisulfide; C028009:diallyl disulfide