Antifungal and Antiochratoxigenic Activities of Essential Oils and Total Phenolic Extracts: A Comparative Study.
作者： Rachelle EL Khoury , Ali Atoui , Florence Mathieu , Hiba Kawtharani , Anthony EL Khoury
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摘要: This study is intended to prevent ochratoxin A (OTA) production by Aspergillus carbonarius S402 using essential oils (EOs) and total phenolic compounds extracted from plants herbs. The EOs used in this are the following: bay leaves, cumin, fenugreek, melissa, mint, sage. As for compounds, they were sage, anise, chamomile, fennel, rosemary, thyme. experiments conducted on Synthetic Grape Medium (SGM) medium at 28 °C 4 days. OTA was with methanol quantified HPLC (High Performance Liquid Chromatography). Results showed that had a greater impact than extracts production. Reduction levels ranged between 25% (sage) 80% (melissa) 5 µL mL-1, 13% (thyme) 69% (mint) extracts. Although did not affect growth of A. carbonarius, capable partially reducing depended nature concentration EOs. Reducing natural could be solution without altering fungal growth, thus preserving microbial balance.
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