title: Decrease of growth and aflatoxin production in Aspergillus parasiticus caused by spices.
abstract: Non-commercial spices and herbs Tetrapleura tetrapetra, Triumfetta cordifolia, Garcina kola, Monodora myristica and Xylopia aethiopica at 0.08 to 0.32% (w/v) decreased the mycelial weight of Aspergillus parasiticus NRRL 2999 in yeast extract/sucrose broth by up to 68%. Aflatoxin production, monitored with ELISA, was most effectively decreased, from 97 to 23 μg/ml, when the extract of G. kola was added at 0.32% (w/v).
authors.affiliation: Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
authors.forename: F
authors.initials: F
authors.lastname: Olojede
authors.forename: G
authors.initials: G
authors.lastname: Engelhardt
authors.forename: P R
authors.initials: PR
authors.lastname: Wallnofer
authors.forename: G O
authors.initials: GO
authors.lastname: Adegoke