Anwar MARAQA, F. Najwa AL-SHARO'A, Husni FARAH, M. Wafa ELBJEİRAMİ

Effect Nigella sativa extract and oil on aflatoxin production by Aspergillus flavus

Nigella sativa özütü, N. sativa yağı, kahve çekirdeği ve kafeinin Aspergillus flavus’un aflatoksin üretimi üzerine etkisi incelenmiştir. N. Sativa özütü üç tip aflatoksinin (B1, B2 ve G1) üretimini %5 (w/v) derişimde engellerken N. sativa yağı tüm dört tip aflatoksinin üretimini %3 (v/v) deriflimde engellemiştir. Yine de kahve B1, G1 ve G2 aflatoksinlerinin üretimini %6 (w/v) derişimde engellemiştir. Kafein sadece G1 ve G2 aflatoksini engellemiştir. Sonuçlarımız araştırılan içeriklerin; gıda koruyucu olarak mikotoksik etkileri azaltmakta kullanılabilecek düzeyde fungal antitoksik aktiviteye sahip olabileceklerini göstermektedir

Aspergillus flavus'un aflatoksin üretimi üzerine Nigella sativa özütü ve yağının etkisi

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 (B1, B2 and G1) at 5% (w/v) concentration, while N. sativa oil inhibited all four types of aflatoxins using 3% (v/v) concentration. However, coffee inhibited the production of B1, G1 and G2 aflatoxins at 6% (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.

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