Effect of Thyme and Ajowan Essential Oils on Preventing Growth of Aspergillus parasiticus in Pistachio

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 1, Issue 1, April 2005   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1i1.211

Authors

Massoumeh Mehraban Sangatash^{* 1}; Hashem Pourazerang²; Seyed Ali Mortazavi²; Abdolmajid Maskooki³; Ashraf Gohari Ardabili⁴

¹Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Research Institute of Food Science and Technology

⁴Bu Ali Sina University

Abstract

The effect of thyme and ajowan essential oils (200µg/l and 300µg/l respectivilly ) on growth of aflatoxin-producing strain of Aspergillus parasiticus on 2 stages of pistachio (green and with dry peel ) was studied . Also Organoleptic tests for evaluating odor and flavor residual of essential oils on pistachio were also performed tested . The Collected data were statistically analyzed. The results showed that thyme essential oils at 200 µg/l had stronger effect than ajowan essential oils at 300 µg/L in terms of control the growth of Aspergillus parasiticus inspite of more thymol content of ajowan which might be as a resalts of synergistic effect between thymol and other phenolic compounds such as carvacrol in thyme. evaluation of organoleptic by 13 panelists showed that the sample which was treated by ajowan oil scored as more acceptable than the others. It was concluded that both thyme ajowan essential oils are promising natural fungistatical agents and can be used instead of currently used synthetic fungicides.

Keyword : essential oil , thyme , ajowan , Aspergillus parasiticus , pistachio