Inhibitory effect of spice oils on lipase and mycotoxin production.

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1: Zentralbl Mikrobiol. 1993 Dec;148(8):543-8.

Inhibitory effect of spice oils on lipase and mycotoxin production.

Hasan HA, Mahmoud AL.

Botany Department, Faculty of Science, Assiut University, Egypt.

Five spice oils were tested for their inhibitory activity towards

the growth, respiration, lipase and mycotoxin productions by

Aspergillus parasiticus var. globosus IMI 120920 and A. fumigatus.

Cumin, onion, garlic and clove oils completely inhibited

sterigmatocystin production. Cumin, onion and clove oils

significantly suppressed aflatoxin production. Most of tested oils

exhibited considerable inhibition on mycelial growth. Incorporation

of these oils in basal medium suppressed lipase production with

variable degrees. Onion oil was the most effective one. All spice

oils significantly reduced or completely suppressed CO2 evolution of

A. fumigatus, whereas CO2 evolution of A. parasiticus was slightly

enhanced by these oils except with cumin and clove. Our results

suggest that the use of spice oils may offer some advantage in the

prevention of mycotoxin production.

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