Title of article
Effect of Nigella sativa Extract and Oil on Aflatoxin Production by Aspergillus flavus
Author/Authors
MARAQA, Anwar Amman University - Faculty of Pharmacy and Medical Sciences, JORDAN , AL-SHAROA, Najwa F. Jordan University of Science and Technology - Faculty of Science - Department of Applied Biology, JORDAN , FARAH, Husni Amman University - Faculty of Pharmacy and Medical Sciences, JORDAN , ELBJEIRAMI, Wafa M. Amman University - Faculty of Pharmacy and Medical Sciences, JORDAN , SHAKYA, Ashok K. Amman University - Faculty of Pharmacy and Medical Sciences, JORDAN , SALLAL, Abdul-Karim J. Jordan University of Science and Technology - Faculty of Science - Department of Applied Biology, JORDAN
From page
155
To page
159
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 (B1, B2 and G1) at5% (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 tominimize mycotoxin effects.
Keywords
Aflatoxin , caffeine , coffee , Nigella sativa
Journal title
Turkish Journal of Biology
Journal title
Turkish Journal of Biology
Record number
2533707
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