Impact of spices and aromatic plants on the growth and mycotoxin production in fungi

Abstract

Spices and aromatic plants have antioxidant, and antibacterial qualities to extend food shelf life and quality. Thin-layer chromatography (TLC) identified mycotoxins in experimental fungus in this study. The mycotoxin analysis showed that Aspergillus terreus, A. nidulans, and F. oxysporum produced aflatoxin B1, G1, and ochratoxin with retention factors of 0.46, 0.48, and 0.56, respectively. The mycelial dry weight method assessed extract inhibition of experimental fungus. Clove extract inhibited fungal proliferation at higher concentrations, reducing mycotoxin generation. As clove extract concentration grew from 10mg/ml to 40mg/ml, A. nidulans mycelia multiplication decreased from 8% to 98%. As extract concentration increased from 10mg/ml to 50mg/ml, F. oxysporum decreased ranged from 53% to 100%. Celery and basil leaf extracts followed similar trends. As extract concentration grew from 10mg/ml to 50mg/ml, aflatoxin and ochratoxin generation were inhibited by 25% to 100% and 57% to 100%, respectively. These extracts may inhibit aflatoxin-producing fungi.