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APPLICATION OF INDIGENOUS HERBAL EXTRACTS TO CONTROL ASPERGILLUS FLAVUS THE AFLATOXIN-PRODUCING FUNGUS IN PEANUTS |
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| รหัสดีโอไอ | |
| Creator | Wimonsiri Sehawong |
| Title | APPLICATION OF INDIGENOUS HERBAL EXTRACTS TO CONTROL ASPERGILLUS FLAVUS THE AFLATOXIN-PRODUCING FUNGUS IN PEANUTS |
| Contributor | Suvichark Aroonluk, Sayan Subepang |
| Publisher | Pibulsongkram Rajabhat University |
| Publication Year | 2568 |
| Journal Title | Life Sciences and Environment Journal |
| Journal Vol. | 26 |
| Journal No. | 1 |
| Page no. | 95-104 |
| Keyword | aflatoxin, Aspergillus flavus, peanut contamination, herbal antifungal agents |
| URL Website | https://ph01.tci-thaijo.org/index.php/psru/index |
| Website title | Life Sciences and Environment Journal |
| ISSN | 2773-9201 |
| Abstract | This study focuses on the use of indigenous herbs from Sisaket province, namely garlic (Allium sativum) and shallot (Allium ascalonicum), to evaluate their efficacy in inhib-iting the growth of Aspergillus flavus, a fungal species responsible for aflatoxin con-tamination in peanuts. Herbal extracts were prepared at concentrations of 5% and 10% and incorporated into PDA culture medium. The experimental design followed a completely randomized design (CRD) with three replications per treatment. Fungal colony diameters were measured on days 3, 5, and 7 after-inoculation, and the inhi-bition percentages were calculated accordingly. The results demonstrated that the 10% garlic extract exhibited the highest antifungal activity, reducing the average col-ony diameter to 1.75 ± 0.71 cm with an inhibition rate of 52.55%. This was followed by shallot 10%, garlic 5%, and shallot 5% treatments, respectively. Statistical analysis confirmed significant differences among treatments (p ≤ 0.05), indicating a concentra-tion-dependent antifungal effect. The biological activity of the herbal extracts is like-ly attributed to their organosulfur compounds and volatile oils naturally found in garlic and shallots. These findings suggest that local herbal extracts, particularly 10% garlic extract, offer a promising and eco-friendly alternative for mitigating aflatoxin contamination in peanuts. This approach supports sustainable agriculture, reduces dependency on synthetic fungicides, and aligns with food safety and public health standards. |
