Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.

@article{KocicTanackov2012EffectsOO,
  title={Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.},
  author={Suncica Kocic-Tanackov and Gordana Dimi{\'c} and Jelena Levi{\'c} and Ilija Tanackov and Aleksandra N. Tepic and Biserka Vuji{\vc}i{\'c} and Jelica M. Gvozdanovic-Varga},
  journal={Journal of food science},
  year={2012},
  volume={77 5},
  pages={M278-84}
}
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… CONTINUE READING

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