Turkish Journal of Biology




: Crude extract of Nigella sativa, N. sativa oil, ground coffee beans and caffeine were tested for their effects on aflatoxin production by Aspergillus flavus. Crude extract of N. sativa inhibited the production of three types of aflatoxins (B1, B2 and G1) at 5% (w/v) concentration, while N. sativa oil inhibited all four types of aflatoxins using 3% (v/v) concentration. However, coffee inhibited the production of B1, G1 and G2 aflatoxins at 6% (w/v), while caffeine inhibited only G1 and G2 aflatoxin. Our results suggest the investigated ingredients may have a significant fungal antitoxic activity which can be exploited as food preservative to minimize mycotoxin effects.


Aflatoxin, caffeine, coffee, Nigella sativa

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