Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production
Само за регистроване кориснике
2012
Аутори
Kocić-Tanackov, SunčicaDimić, Gordana
Lević, Jelena
Tanackov, Ilija
Tepić, Aleksandra
Vujičić, Biserka L.
Gvozdanović-Varga, Jelica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor ...mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
Кључне речи:
Aspergillus versicolor / essential oils / garlic (Allium sativum L.) / growth / onion (Allium cepa L.) / sterigmatocystin productionИзвор:
Journal of Food Science, 2012, 77, 5, M278-M284Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
DOI: 10.1111/j.1750-3841.2012.02662.x
ISSN: 0022-1147
PubMed: 22497489
WoS: 000304811000021
Scopus: 2-s2.0-84861335280
Колекције
Институција/група
FiVeRTY - JOUR AU - Kocić-Tanackov, Sunčica AU - Dimić, Gordana AU - Lević, Jelena AU - Tanackov, Ilija AU - Tepić, Aleksandra AU - Vujičić, Biserka L. AU - Gvozdanović-Varga, Jelica PY - 2012 UR - http://fiver.ifvcns.rs/handle/123456789/1063 AB - In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production. PB - Wiley, Hoboken T2 - Journal of Food Science T1 - Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production EP - M284 IS - 5 SP - M278 VL - 77 DO - 10.1111/j.1750-3841.2012.02662.x ER -
@article{ author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Lević, Jelena and Tanackov, Ilija and Tepić, Aleksandra and Vujičić, Biserka L. and Gvozdanović-Varga, Jelica", year = "2012", abstract = "In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.", publisher = "Wiley, Hoboken", journal = "Journal of Food Science", title = "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production", pages = "M284-M278", number = "5", volume = "77", doi = "10.1111/j.1750-3841.2012.02662.x" }
Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujičić, B. L.,& Gvozdanović-Varga, J.. (2012). Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science Wiley, Hoboken., 77(5), M278-M284. https://doi.org/10.1111/j.1750-3841.2012.02662.x
Kocić-Tanackov S, Dimić G, Lević J, Tanackov I, Tepić A, Vujičić BL, Gvozdanović-Varga J. Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science. 2012;77(5):M278-M284. doi:10.1111/j.1750-3841.2012.02662.x .
Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Tanackov, Ilija, Tepić, Aleksandra, Vujičić, Biserka L., Gvozdanović-Varga, Jelica, "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production" in Journal of Food Science, 77, no. 5 (2012):M278-M284, https://doi.org/10.1111/j.1750-3841.2012.02662.x . .