Antifungal Activity of Pistacia eurycarpa Yalt. Essential Oil on Aspergillus flavus by Direct Addition and Vapor Contact

Authors
K. Amini
S. Bahramian
Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Islamic Republic of Iran.
Abstract
The inhibitory activity of Pistacia eurycarpa Yalt. Essential Oil (EO) toward Aspergillus flavus (PTCC: 5004) was evaluated by agar dilution method and vapor phase method. For the first method, the EO was added to agar medium to obtain concentrations of 0, 5,000, 6,000, 7,000, 8,000, 9,000, and 10,000 µL L-1. For the vapor contact assays, uncovered inoculated potato dextrose agar plates and maize plates were placed inside airtight containers whose headspace was saturated by EO vapor. The results showed that at agar dilution test, the EO completely inhibited the growth of the tested mold at ≥ 10,000 µL L-1. In vapor contact method, mycelia growth was inhibited 60.87% in PDA plates and no growth was observed within twenty days of incubation in maize plates.

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Journal of Agricultural Science and Technology
Volume 21, Issue 2
March and April 2019
Pages 323-330