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Inhibition of Aspergillus flavus Growth and Aflatoxin Reduction by Active Compound in Garlic |
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| รหัสดีโอไอ | |
| Creator | 1. Boonyawadee Chirawut 2. Nettra Somboonkaew 3. Suphi Wanasirakul 4. Atcharaporn Srijudanu 5. Amara Chinaphuti |
| Title | Inhibition of Aspergillus flavus Growth and Aflatoxin Reduction by Active Compound in Garlic |
| Publisher | Department of Agriculture |
| Publication Year | 2558 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 33 |
| Journal No. | 1 |
| Page no. | 15-28 |
| Keyword | น้ำคั้นกระเทียม, สารอัลลิซิน, แอฟลาทอกซิน, Aspergillus flavus, aflatoxin, allicin, garlic juice |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | Aflatoxins are toxic metabolites produced by Aspergillus flavus which are highlytoxic compounds and can cause liver cancer and impaired immune function. These toxinscan be found in a wide range of food commodities especially in groundnut, dry chilli andchilli powder. This research was to focus on the effect of garlic juice on preventing andreducing aflatoxin B1 (AFB1) in chilli powder. The results showed that garlic juice athigher concentrations of 2.5 and 5.0% completely inhibited spore germination andrepressed the growth of A. flavus, respectively. Afterward, garlic juice at differentconcentrations was applied to chilli powder to detoxify AFB1 contamination. The juice at100 and 75% could reduce the AFB1 content in chilli powder by 73.67 and 69.71%,respectively. The results indicate that garlic juice can decrease A. flavus growth andreduce the production and amount of AFB1 in vitro and in vivo. Allicin was TLC detectedas a major compound in juice, powder and extracts of garlic in this study with Rf value of0.812 the same as allicin standard. |
