Citation - Hussain, A., Shafqatullah., Ali, J., & Zia-ur-Rehman. (2012). Inhibition of Aflatoxin producing fungus growth using chemical, herbal compounds/spices and plants. Pure Appl. Bio., 1(1), 8-13.http://dx.doi.org/10.19045/bspab.2012.11002

INHIBITION OF AFLATOXIN PRODUCING FUNGUS GROWTH USING CHEMICAL, HERBAL COMPOUNDS/SPICES AND PLANTS
Arshad Hussain,* Shafqatullah, Javed Ali, Zia-ur-Rehman
Food Technology Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Jamrud Road, University Town, Peshawar, Pakistan
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Abstract

The anti-fungal activity of some chemicals, herbal compounds/spices and plants at different concentrations were evaluated against the toxin producing Aspergillusflavusand Aspergillusparasiticus growth. Among the chemicals screened, benzoic acid (0.1 – 0.5 %), propionic acid (0.1 – 0.5 %) and copper sulphate(0.2 – 0.5 %) showed complete inhibition of Aspergillusflavusgrowth. In case of the herbal compounds/spices, clove (0.5 %) and clove oil (0.5 %), while among the plants garlic (0.5 %) and onion (0.5 %) showed complete inhibition. All the samples were also screened against Aspergillusparasiticus growth. Among the chemicals screened, benzoic acid (0.2 - 0.5 %), copper sulphate(0.1 - 0.5 %) and propionic acid (0.2 - 0.5%) showed complete inhibition of growth. In herbal compounds/spices, clove and clove oil (0.5%), while among plants, garlic and onion (0.5 %) showed complete inhibition of growth. Thus some herbal compounds/spices and some chemicals as preservatives may successfully replace synthetic pesticides and provide an alternative method to protect our staple food from the toxic fungal contamination.

Keywords: Chemicals, Herbal compounds/spices, Inhibition, Plants, Toxigenic fungus


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