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• W1999778680 abstract "Aflatoxins are the most serious carcinogenic, hepatotoxic, teratogenic and mutagenic secondary metabolites which adversely affect human and animal health. This study was designed to evaluate the in vitro inhibitory effect of different concentrations of Boswellia sacra resin (2.5, 5, 7.5 and 10 g/100 ml), leaf extract (5, 7.5, 10, 12.5 and 15 ml/100 ml), and essential oil (1, 2, 3, and 4 ml/100 ml) on the growth and aflatoxins production by two species of Aspergilli, namely Aspergillus flavus (SQU21) and Aspergillus parasiticus (CBS921.7). Resin of B. sacra caused 57.9–92.1% inhibition of aflatoxin secretion by A. flavus and 43.6–95.7% for A. parasiticus. However, the mycelial dry weights were significantly increased by 20.9–52.7% for A. flavus, and 8.9–68.5% for A. parasiticus. The leaf extract of B. sacra apparently enhanced aflatoxins production by 20–50%, and mycelial dry weight by 25.5–29.1% for A. flavus and A. parasiticus. The essential oil of B. sacra at different concentrations similarly inhibited the fungal growth and aflatoxins production by 45.8–83.7% for A. flavus and 41.3–83.5% for A. parasiticus which indicates the antifungal activity of this oil. None of the B. sacra extracts detoxified pure aqueous aflatoxin B1. We have concluded that B. sacra resin and essential oil possess biological activity against biochemical synthesis and metabolic pathway of aflatoxin production of the two Aspergillus species. Therefore, the resin and essential oil of B. sacra can be recommended as safe plant based bioreservatives to enhance shelf life of food and feed products with reference to adverse effect of physical and synthetic chemical preservatives and their antimicrobial and aflatoxins inhibition activity." @default.
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• W1999778680 date "2013-12-01" @default.
• W1999778680 modified "2023-10-01" @default.
• W1999778680 title "Biological activities of Boswellia sacra extracts on the growth and aflatoxins secretion of two aflatoxigenic species of Aspergillus species" @default.
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• W1999778680 doi "https://doi.org/10.1016/j.foodcont.2013.06.039" @default.
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