Abstract
Several natural commercially available food additives (marjoram, mint, basil, coriander, thyme, dill and rosemary) including essential oils were tested for their influence on growth and aflatoxin 131 production by A. flavus strain. Yeast extract-sucrose (YES) growth media at 25 degrees C were also used for growth and aflatoxin B1 production by the tested strain. Aflatoxin production was determined by high performance liquid chromatography (HPLC).The obtained results showed that the tested essential oils caused a highly significant inhibition on fungal growth as well as the aflatoxin B1 production by the A. flavus strain. Results showed that essential oils of dill, coriander, basil, marjoram, rosemary, mint and thyme have antifungal activities against A. flavus and aflatoxin B1 production in vitro. Dill EO is the most effective against aflatoxin production, while both EOs of thyme and basil delayed the growth of A. flavus and complete inhibition was observed at 150 mu l/100 ml medium. The data also showed that the essential oils added to the culture media were an effective practical way to control the aflatoxin B1 production and consequently to avoid its toxic effect.