Study on the ability to inhibit the growth and aflatoxin B1 production from Aspergillus flavus using some essential oils

Vietnam is a country with favorable natural conditions for growing vegetables containing essential oils such as marjoram, dill, lemon basil, perilla, coriander and onions. The objective of this study was to evaluate the inhibition of growth and aflatoxin production in the Aspergillus flavus strain by various essential oils in a culture medium. Samples of marjoram essential oil, dill essential oil, lemon basil essential oil, perilla essential oil, coriander essential oil and onion essential oil were tested for their effects on mycelial growth and aflatoxin production. The findings of this study revealed the antifungal efficacy of all the tested essential oils. The extent of inhibition of fungal growth and aflatoxin production was dependent on the type and concentration of essential oils used. The complete inhibition of A. flavus growth was observed at 1000 ppm concentrations of dill essential oil, lemon basil essential oil, coriander essential oil and onion essential oil. While dill essential oil and lemon basil essential oils showed marked inhibition of aflatoxin B1 produced by A. flavus at all concentrations tested (500, 750 and 1000 ppm).