Use of Selected Essential Oils to Control Aflatoxin Contaminated Stored Cashew and Detection of Aflatoxin Biosynthesis Gene

Table 5

Effect of five essential oils at 4% on aflatoxin B (µg/mL) produced by A. flavus isolated cashews.

Isolates code	Control		Cinnamon		% inhibition	Garlic		% inhibition	Mint		% inhibition	Rosemary		% inhibition	Thyme		% inhibition
	B1	B2	B1	B2		B1	B2		B1	B2		B1	B2		B1	B2
RC4	21.1	7.1	9.8	1.7	59.2	14.2	3.0	39.0	11.0	4.2	46.1	12.3	5.0	38.6	11.1	2.0	53.5
RC5	23.0	8.0	9.3	2.9	60.6	11.0	4.6	49.7	9.7	3.3	58.1	10.2	4.2	53.5	8.1	2.3	66.4
DC6	52.4	10.8	21.1	3.3	61.4	29.5	5.3	44.9	23.5	4.1	56.3	26.2	5.0	50.6	15.2	1.8	73.1
DC7	34.0	10.7	11.8	4.1	64.4	14.3	6.2	54.1	10.5	5.1	65.1	13.3	4.0	61.2	8.9	1.4	64.4
DC8	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
AC2	6.9	5.2	2.6	0	78.5	3.1	1.4	62.8	2.4	1.0	71.9	1.9	2.4	64.4	0	1.7	86.0
AC4	10.7	3.7	3.9	1.1	65.3	8.0	2.3	28.5	4.3	1.1	62.5	6.1	0.7	52.7	4.4	0.81	63.8