The effect of different concentrations of clove and cinnamon oils was studied on the growth of and aflatoxin production by Aspergillus flavus in SMKY liquid medium. The effect of these compounds was also verified against aflatoxin production in maize. Significant reduction (P < 0.05) in the elaboration of aflatoxin in liquid culture after treatment with more than 100 μg ml^-1 of these compounds was recorded. Cinnamon oil exhibited maximum inhibitory action and reduced 78% aflatoxin formation on maize at 1000 mg kg^-1.

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Volume16, Issue3

March 1993

Pages 114-117

The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

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The effect of clove and cinnamon oils on growth of and aflatoxin production by Aspergillus flavus

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