Abstract
ABSTRACT Essential oils from different parts of 12 plants belonging to eight angiospermic families were extracted and tested for activity against two toxigenic strains of Aspergillus flavus link. through the poisoned food technique. The oil of the spice plant Amomum subulatum Roxb. (Fam. Zingiberaceae) was found effective against two strains of A. flavus, completely inhibiting their mycelial growth at 750 μg mL−1. This level of activity was superior to that of the synthetic fungicides tested. In addition, the oil exhibited a broad fungitoxic spectrum against all the tested fungi (A. niger, A. fumigatus, A. terreus, Alternaria alternata, Cladosporium herbarum, Curvularia lunata, Fusarium oxysporum, Helminthosporium oryzae, and Trichoderma viride), significantly inhibiting their growth at 750 μg mL−1. The essential oil displayed excellent antiaflatoxigenic efficacy, completely inhibiting aflatoxin B1 production at 500 μg mL−1. Hence, A. subulatum oil may be recommended as a novel, botanical antimicrobial and aflatoxin suppressor as an alternative to synthetic preservatives.
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