Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise

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ZIA M.A.; GOLI M.; ZIAEE A.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2021 | Volume:8 | Issue:2 Page(s): 1-11

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Information Journal Paper

Title

Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise

Author(s)

ZIA M.A. | GOLI M. | ZIAEE A. | Issue Writer Certificate

Keywords

GarlicQ2

food contaminationQ1

fungal contaminationQ2

moldsQ1

Abstract

Allium sativum (A. sativum) is one of the most important plants used in foods for its flavouring, prophylactic and therapeutic properties. It has been revealed that Garlic has activity against bacteria and fungi. Aspergillus, Penicillium, Alternaria, and Fusarium are among the most common fungi that are mycotoxin producers, frequently isolated from foods. This study aimed to evaluate the antifungal activity of A. sativum extracts against saprophytic and toxigenic fungi isolated from contaminated mayonnaise sauce. The fungi grow on mayonnaise were transferred to sabouraud's dextrose agar supplemented with chloramphenicol and were identified based on macroscopic and microscopic features. Disc and well diffusion methods were applied to measure the inhibitory effects of the extracts against all targeted strains tested in the experiment; also, the minimum inhibitory concentration of each extract was determined. Aspergillus niger, A. flavus, A, fumigatus, Penicillium sp., Mucor sp., Rhizopus sp., Cladosporium sp., Fusarium sp., Alternaria sp., and Geotrichum sp. were identified. Aqueous extracts showed higher antifungal activity than the methanolic and ethanolic extracts. Fusarium and A. niger showed the highest and lowest sensitivity to all extracts, respectively. The MIC of the aquatic extract was determined to be 350 μ g/ml for A. niger, A. fumigatus, A. flavus, Mucor sp., Rhizopus sp., Penicillium sp., and Alternaria sp. and 300 μ g/ml for, Cladosporium sp., Fusarium sp. and Geotrichum sp. The MIC of methanolic and ethanolic extracts was higher than the corresponding figures for aqueous extracts. It seems that A. sativum can be used as an antifungal agent in some food products.

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APA: Copy

ZIA, M.A., GOLI, M., & ZIAEE, A.. (2021). Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise. JOURNAL OF FOOD MICROBIOLOGY, 8(2 ), 1-11. SID. https://sid.ir/paper/410428/en

Vancouver: Copy

ZIA M.A., GOLI M., ZIAEE A.. Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2021;8(2 ):1-11. Available from: https://sid.ir/paper/410428/en

IEEE: Copy

M.A. ZIA, M. GOLI, and A. ZIAEE, “Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise,” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 2 , pp. 1–11, 2021, [Online]. Available: https://sid.ir/paper/410428/en

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