Mycotoxin Control Using Natural Solutions: Assessing Cinnamon Extract’s Impact on Aflatoxin Production

Aflatoxins (AFs), Toxic substances generated through the metabolic activity of Aspergillus flavus and Aspergillus parasiticus present significant health and economic threats, especially through the contamination of food products like pistachios. Existing mycotoxin control methods, including physical, chemical, and biological techniques, frequently encounter challenges related to food safety, cost-efficiency, or practical application. This study explores the effectiveness of cinnamon extract as a natural antifungal and anti-aflatoxigenic agent. Optimal extraction conditions were evaluated using ultrasonic extraction with 70% (v/v) ethanol at 50°C for 60 minutes, which produced the highest concentration of bioactive compounds. The antifungal activity was assessed through MIC (Minimum Inhibitory Concentration) and MFC (Minimum Fungicidal Concentration) against A. flavus and A. parasiticus under both pistachio-present and pistachio-absent parameters. The MIC value reached 0.75 mg/mL for A. flavus and 1.05 mg/mL for A. parasiticus, and the MFC values were consistent with these findings. Moreover, cinnamon extract significantly reduced aflatoxin production (B₁, B₂, G₁, G₂), with the greatest reduction observed for AFB₁: 87% in A. flavus and 85% in A. parasiticus. Pistachio presence increased aflatoxin production, but the inhibitory effect of cinnamon extract was maintained. These results highlight its strong potential as a natural strategy for reducing aflatoxin contamination in pistachios.