Evaluation inhibitory effect of essential oil Savory (Satureja hortensis) in food fish

Abstract

Aflatoxins are a group of fungal metabolites that are produced by the growth of fungi on food. These toxins cause illness in animals and humans, and are important in economic and humans health. In this investigation, inhibitory effects of savory (Satureja hortensis L.) essential oil were evaluated on the growth of Aspergillus flavus in fish food. A gas chromatograph apparatus linked to a mass spectrometer (GC/MS) was used to identify the effective components in Satureja hortensis essential oil after extraction. Essential oils against Aspergillus flavus incubated in PDA media and antifungal properties of essential oil Satureja hortensis was investigated. About of 300g of food samples was weighted and samples were sterilized by autoclave. Fungal suspension (3cc) was spraied into the feed samples, and various concentrations of essential oils (0, 300, 400, 500, 600ppm) added to samples. The samples were incubated at temperature of (±SD) 28±2°C. After 20-40 and 60 days period, randomly, some sampled were taken from containers and the production of aflatoxin B1, B2, G1, and G2 was measured in the laboratory. This result confirms that 500ppm concentrations of oil savory have antifungal properties against Aspergillus flavus.