Antifungal Activity of Basil and Mustard Essential oils Against Spoilage ToxigenicFungi in Egyptian pan Bread and its Economic Evaluation.

摘要

The antifungal effect of tow essential oils against the most important moulds in terms of spoilage of Egyptian pan bread (Aspergillus flavus and Aspergillus ochrachues) were investigated. Basil and Mustard oils were added to yeast extract culture medium at level of 0.05, 0.075 and 0.10 %. Effect of the obtained essential oils on mycelium dray weight of Aspergillus flavus and Aspergillus ochrachues and their toxin production were studied. Aflatoxins and ochratoxin A production were determined by high performance liquid chromatography (HPLC). Basil essential oil was had a potent effect against fungal growth better than mustard oil specially in case addition of basil essential oils at level of 0.1% as well as Aflatoxin (AFs) production was reduced from 150 to 0 ng/ml and Ochratoxin A (OTA) from 135 to 98 ng/ml compared with control. Another part of the current study was to application of the studied oils in Egyptian pan bread for moderate or eliminate bread spoilage by some toxigenic fungi spp. Basil and Mustard oils were added to Egyptian pan bread at the same mentioned levels and cleared that Basil oil was more effective against A. flavus and A. ochrachues in bread better than Mustard oil during storage of pan bread for 8 days. Also the effect of essential oils additions to bread on the chemical composition of bread was studied and cleared that no significant changes were observed. These findings strengthen the possibility of using Basil and Mustard oils as preservatives agents for Egyptian pan bread.