Effect of Nigella sativa Extract and Oil on Aflatoxin Production by Aspergillus flavus

Authors : Anwar MARAQA, Najwa F ALSHARO`A, Husni FARAH, Wafa M ELBJEIRAMI, Ashok K SHAKYA, AbdulKarim J SALLAL

Pages : 155-159

View : 12 | Download : 5

Publication Date : 2007-12-01

Article Type : Research Paper

Abstract :: Crude extract of Nigella sativa, N. sativa oil, ground coffee beans and caffeine were tested for their effects on aflatoxin production by Aspergillus flavus. Crude extract of N. sativa inhibited the production of three types of aflatoxins insert ignore into journalissuearticles values(B1, B2 and G1); at 5% insert ignore into journalissuearticles values(w/v); concentration, while N. sativa oil inhibited all four types of aflatoxins using 3% insert ignore into journalissuearticles values(v/v); concentration. However, coffee inhibited the production of B1, G1 and G2 aflatoxins at 6% insert ignore into journalissuearticles values(w/v);, while caffeine inhibited only G1 and G2 aflatoxin. Our results suggest the investigated ingredients may have a significant fungal antitoxic activity which can be exploited as food preservative to minimize mycotoxin effects.
Keywords : Aflatoxin, caffeine, coffee, Nigella sativa