Effect of Nigella sativa Extract and Oil on Aflatoxin Production by Aspergillus flavus

Authors

ANWAR MARAQA
NAJWA F. AL-SHARO'A
HUSNI FARAH
WAFA M. ELBJEIRAMI
ASHOK K. SHAKYA
ABDUL-KARIM J. SALLAL

DOI

-

Abstract

: 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.

Keywords

Aflatoxin, caffeine, coffee, Nigella sativa

First Page

155

Last Page

159

Recommended Citation

MARAQA, ANWAR; AL-SHARO'A, NAJWA F.; FARAH, HUSNI; ELBJEIRAMI, WAFA M.; SHAKYA, ASHOK K.; and SALLAL, ABDUL-KARIM J. (2007) "Effect of Nigella sativa Extract and Oil on Aflatoxin Production by Aspergillus flavus," Turkish Journal of Biology: Vol. 31: No. 3, Article 5. Available at: https://journals.tubitak.gov.tr/biology/vol31/iss3/5