Anti-aspergillus Properties of Phytochemicals Against Aflatoxin Producing Aspergillus flavus and Aspergillus parasiticus
2017
Tiwari, Shraddha | Gupta, Nupur | Malairaman, Udayabanu | Shankar, Jata
Aspergillus flavus and Aspergillus parasiticus are the major contaminants known to produce aflatoxins in food crops (maize, cotton, corn, peanuts and oil-seed). Nowadays various modified cultural practices are being utilized and explored to overcome food contamination problem. The current study was aimed to evaluate the effect of phytochemicals (Ascorbic acid, Gallic acid, Caffeine and Quercetin) on toxigenic strains of A. flavus (MTCC 11866) and A. parasiticus (MTCC 8189) by Poisoned food plate technique and MTT assay (3-(4,5-Dimethylthiazole-2-yl)-2,5-Diphenyltetrazolium bromide). In comparison with control (Aspergillus spores without phytochemicals) a significant decrease in growth was observed with all the compounds. Quercetin showed strongest inhibitory effect with MIC₅₀ at 36 µg/ml in A. parasiticus and MIC₅₀ at 113 µg/ml in A. flavus. Caffeine showed good inhibitory effect in A. parasiticus (160 µg/ml) whereas Gallic acid showed good inhibitory effect in A. flavus (153 µg/ml). Ascorbic acid showed least effect among phytochemicals tested in both the Aspergillus species (322 µg/ml).
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