Evaluation inhibitory effect of essential oil Savory (Satureja hortensis) in food fish

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Abstract

Aflatoxins are a group of fungal metabolites that are produced by the growth of fungi on
food. These toxins cause illness in animals and humans, and are important in economic and
humans health. In this investigation, inhibitory effects of savory (Satureja hortensis L.)
essential oil were evaluated on the growth of Aspergillus flavus in fish food. A gas
chromatograph apparatus linked to a mass spectrometer (GC/MS) was used to identify the
effective components in Satureja hortensis essential oil after extraction. Essential oils against
Aspergillus flavus incubated in PDA media and antifungal properties of essential oil Satureja
hortensis was investigated. About of 300g of food samples was weighted and samples were
sterilized by autoclave. Fungal suspension (3cc) was spraied into the feed samples, and
various concentrations of essential oils (0, 300, 400, 500, 600ppm) added to samples. The
samples were incubated at temperature of (±SD) 28±2°C. After 20-40 and 60 days period,
randomly, some sampled were taken from containers and the production of aflatoxin B1, B2,
G1, and G2 was measured in the laboratory. This result confirms that 500ppm concentrations
of oil savory have antifungal properties against Aspergillus flavus.

Keywords

Iranian Scientific Fisheries Journal
Volume 21, Issue 3 - Serial Number 80
November and December 2012
Pages 137-144

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