Inhibitory effect of garlic, clove and carrot on growth ofAspergillus flavus and aflatoxin production

Abstract

The inhibitory effect of crude extracts of garlic, clove and carrot at concentrations of 20,000, 40,000, 60,000, 80,000 and 100,000 μg/mL on growth ofAspergillus flavus and aflatoxin production in rice was investigated. The results showed that garlic, clove and carrot could inhibit the growth ofA. flavus and aflatoxin production. Garlic and clove at 100,000 μg/mL highly reduced the level of aflatoxin from 5.94 to 0.15 and 0.06 μg/g respectively whereas carrot at 20,000 μg/mL reduced the most level of aflatoxin from 5.94 to 0.03 μg/g. Garlic, clove and carrot at 100,000μg/mL also inhibited the mould growth. The most effective herb for inhibiting the growth ofA. flavus and aflatoxin production was garlic.

Keywords

Inhibitory effect / Aspergillus flavus growth / Aflatoxin production