Mycobiology.  2007 Jun;35(2):47-53.

Spices Mycobiota and Mycotoxins Available in Saudi Arabia and Their Abilities to Inhibit Growth of Some Toxigenic Fungi

• Bokhari FM

Abstract

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty - one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins (12~40 microg/kg) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin (15~20 microg/kg) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.

Keyword

Aflatoxin; Clove; Marjoram; Pepper; Sterigmatocystin

MeSH Terms

Aflatoxins
Aspergillus
Piper nigrum
Capsicum
Cuminum
Elettaria
Syzygium
Fruit
Fungi*
Fusarium
Ginger
Mentha piperita
Mycotoxins*
Nigella sativa
Origanum
Penicillium
Pimpinella
Population Density
Prevalence
Saudi Arabia*
Spices*
Sterigmatocystin
Aflatoxins
Mycotoxins
Sterigmatocystin