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INHIBITION OF AFLATOXIN PRODUCING FUNGUS GROWTH USING CHEMICAL, HERBAL COMPOUNDS/SPICES AND PLANTS

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Author(s): Arshad Hussain,Shafqatullah, Javed Ali, Zia-ur-Rehman

Journal: Pure and Applied Biology
ISSN 2304-2478

Volume: 1;
Issue: 1;
Start page: 8;
Date: 2012;
Original page

Keywords: Chemicals | Herbal compounds/spices | Inhibition | Plants | Toxigenic fungus

ABSTRACT
The anti-fungal activity of some chemicals, herbal compounds/spices and plants at different concentrations were evaluated against the toxin producing Aspergillusflavusand Aspergillusparasiticus growth. Among the chemicals screened, benzoic acid (0.1 – 0.5 %), propionic acid (0.1 – 0.5 %) and copper sulphate(0.2 – 0.5 %) showed complete inhibition of Aspergillusflavusgrowth. In case of the herbal compounds/spices, clove (0.5 %) and clove oil (0.5 %), while among the plants garlic (0.5 %) and onion (0.5 %) showed complete inhibition. All the samples were also screened against Aspergillusparasiticus growth. Among the chemicals screened, benzoic acid (0.2 - 0.5 %), copper sulphate(0.1 - 0.5 %) and propionic acid (0.2 - 0.5%) showed complete inhibition of growth. In herbal compounds/spices, clove and clove oil (0.5%), while among plants, garlic and onion (0.5 %) showed complete inhibition of growth. Thus some herbal compounds/spices and some chemicals as preservatives may successfully replace synthetic pesticides and provide an alternative method to protect our staple food from the toxic fungal contamination.
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