Abstract
Aspergillus spp. associated with pistachio from the regions of Riyadh, Dammam and Abha were isolated. The most frequently isolated Aspergillus spp. came from Dammam (56.1%), followed by Riyadh (47.6%), and the least frequently isolated species were from Abha (26.2%). Aspergillus flavus showed the highest prevalence in the investigated samples. Three different culture media were used to qualitatively measure aflatoxin production by Aspergillus under UV radiation (365 nm), which was expressed as positive or negative. The obtained data showed that six isolates of A. flavus and four isolates of A. parasiticus were positive for aflatoxin production, while all isolates of A. niger were negative. Extraction of aflatoxin from pistachio was then performed through high-performance liquid chromatography (HPLC). Commercially available essential oils from thyme, garlic, cinnamon, mint and rosemary were tested to determine their influence on growth and aflatoxin production in A. flavus and A. parasiticus. The results showed that the tested essential oils caused highly significant inhibition of fungal growth and aflatoxin production in A. flavus and A. parasiticus. The extent of the inhibition of fungal growth and aflatoxin production was dependent on the type and concentration of essential oils applied. The results indicate that cinnamon and thyme oils show strong antimicrobial potential. Key words: Anti-aflatoxigenic, high-performance liquid chromatography (HPLC), essential oils, Aspergillus spp., pistachio.
Highlights
Mycotoxins are natural products generated by many fungi
Nuts are among the crops that can be contaminated by aflatoxins (AFs), which are mycotoxins that are mainly produced by A. flavus and A. parasiticus (Kurtzman et al, 1987)
The highest levels of aflatoxin contamination were detected in sample No 2, which was contaminated with aflatoxins B1, B2, G1 and
Summary
Mycotoxins are natural products generated by many fungi. These highly toxic secondary metabolites are produced by taxonomic groups consisting of filamentous fungi found in cereals, dried fruits and nuts (Sekar et al, 2008). Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius are the most well-known species that produce aflatoxins in human foods and animal feed. Nuts are among the crops that can be contaminated by aflatoxins (AFs), which are mycotoxins that are mainly produced by A. flavus and A. parasiticus (Kurtzman et al, 1987). Contamination of pistachio (Pistacia vera L.) nuts by Abbreviations: AFs, Aflatoxin; PDA, potato dextrose agar; YES, yeast extract sucrose; HPLC, high-performance liquid chromatography
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