In Vitro Activity of Balanites aegyptiaca and Tamarindus indica Fruit Extracts on Growth and Aflatoxigenicity of Aspergillus flavus and A. parasiticus

Saifeldin El-nagerabi, Abdulkadir Elshafie and Mohamed Elamin

Journal of Food Research, 2013, vol. 2, issue 4

Abstract: Aflatoxin and especially aflatoxin B1 (AFB1) is a carcinogenic secondary metabolite synthesized by certain Aspergillus species. They contaminate natural and processed agricultural and animal products which render them unfit for consumption. The aim of this study was to evaluate the in vitro effects of Balanites aegyptiaca and Tamarindus indica fruit extracts on the growth and aflatoxin secretion of Aspergillus flavus (SQU21) and A. parasiticus (CBS921.7) strains. The two fruit extracts significantly (P < 0.05) reduced aflatoxin and did not inhibit mycelial dry weights of the two Aspergillus strains. At different concentrations of balanites (2.5-10%), the inhibition of total aflatoxin was 49.9-84.8% for A. flavus (SQU21) and 32.1-84.4% for A. parasiticus (CBS921.7), whereas the inhibition of aflatoxin Bwas 38.2-81.4% and 32.8-80.6% for the two strains. Tamarind fruit extract (2.5-7.5%) caused 28.8-84.2% and 40.7-85.5% reductions in total aflatoxin and 37.1-83.5% and 33.9-85.9% in aflatoxin B for the two strains, respectively. None of these extracts inhibited the fungal growth or detoxified synthetic aflatoxin B1. We have concluded that these fruits contain various inhibitors to aflatoxin biosynthesis and secretion. Therefore, they can be used in combination as safe green biopreservatives to combat aflatoxin contamination of food.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2013
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