Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production

• Published in: Journal of food science Vol. 77; no. 5; pp. M278 - M284
• Main Authors: Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Tanackov, Ilija, Tepić, Aleksandra, Vujičić, Biserka, Gvozdanović-Varga, Jelica
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01-05-2012; Wiley Subscription Services, Inc
• Subjects: Allyl Compounds - analysis; Anti-Infective Agents - pharmacology; Aspergillus - drug effects; Aspergillus - growth & development; Aspergillus versicolor; Biosynthesis; Cell growth; Disulfides - analysis; essential oils; Food Contamination - prevention & control; Food Microbiology; Food Preservation; Food science; garlic (Allium sativum L.); Garlic - chemistry; Gas Chromatography-Mass Spectrometry; growth; Oils, Volatile - pharmacology; onion (Allium cepa L.); Onions; Onions - chemistry; Plant Oils - pharmacology; Reproducibility of Results; Spores - drug effects; Spores - growth & development; Sterigmatocystin - biosynthesis; sterigmatocystin production; Sulfides - analysis; Toxins; Yeast
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2012.02662.x

:  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 μg/mL of onion EO and 0.11 μg/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.
Practical Application:  A substitution of synthetic preservatives with natural antimicrobial compounds in food safety to control fungal contamination and mycotoxin production.