The Inhibitory Effects of Curcuma longa L. Essential Oil and Curcumin on Aspergillus flavus Link Growth and Morphology

Table 2

Inhibitory effect of Curcuma  longa L. essential oil and curcumin on Aspergillus  flavus Link growth, viability of spores, and sporulation in vitro.

	Mycelial growth		Viability of spores		Sporulation
	Inhibition (%)	Diameter (mm)	Inhibition (%)	Germination (%)	Inhibition (%)	Spores* (×10^4/mm^2)
0 (control)	—	900	—	100	—	539.25
Essential oil (%)
0.10	11.10	800^a	53.5	46.5^a	(—)	653.00^e
0.25	37.45	563^a	81.0	19.0^a	16.64	449.50^e
0.50	49.45	455^a	100.0	0.0^ac	42.88	308.00^a
1.00	59.23	367^a	100.0	0.0^ac	95.78	22.75^ac
2.50	74.34	231^ac	100.0	0.0^ac	98.65	7.25^ac
5.00	77.78	200^ac	100.0	0.0^ac	99.67	1.75^ac
Curcumin (%)
0.01	(—)	900^d	43.0	57.0^b	(—)	578.50^d
0.10	(—)	900^d	88.0	12.0^b	(—)	691.00^d
0.25	(—)	900^d	NR	NR	NR	NR
0.50	7.23	835^b	NR	NR	NR	NR

Details of the experiment are described in the Experimental Section section. *Number of spores × 10⁴/mm² colony. ^a,bValues are significantly different from the control, and ^c,d,evalues do not differ among themselves, according to the multiple comparison test for nonparametric pairs of treatments at 5% significance. NR: not realized. (—) not inhibition.