Biochemical compositions and inhibitory role of A. fragrans Willd essential oil on strains of Aspergillus flavus as foodborne illness in In vitro conditions

Aspergillus flavus mold causes many contaminants in foodstuffs with aflatoxin production. Today, many researches are carried out for the use of natural compounds especially herbal essential oils for inhibiting production of fungi toxins. In this study, the effect of Artemisia essential oil on strains (R5 and P7) of Aspergillus flavus was investigated. In the experiments 13 different concentrations (4.5, 9, 13.5, 18, 36, 72, 86, 100, 114, 128, 142, 166 and 180 µL/L) Artemisia essential oil was added to PDA culture medium and then with separately culture of strains of Aspergillus flavus, inhibition rate of essential oil investigated in growth of strains. In investigation of diameter size of the grown halos in compared to control, it was observed that diameter of halos had been decreased with increasing essential oil concentration. So that in strains R5 (halo diameter 18.97 mm) and P7 (halo diameter 18.39 mm) with essential oil concentration of 166 µL/L, the most inhibitory effect had in compared with control sample.