INHIBITION OF MYCOFLORA AND ZEARALENONE ON RICE BY SELECTED ESSENTIAL OILS

Abstract

Effect of natural products viz, anise, cinnamon, clove, marjoram and peppermint on the inhibition of mycoflora
and zearalenone production on rice grains was studied. Population of fungi significantly reduced by spice oils used as
O.J, 0.3, 0.5 and 1.0% and completely inhibited at 1% cinnamon. Fusarium graminearum grown in sterilized liquid
medium and on cooked and uncooked rice grains showed complete inhibition of zearalenone production where anise,
cinnamon and clove as 0.5% were used.Marjoram and peppermint oils as 0.5% on uncooked and as I% on cooked rice
showed inhibitory effects. In rice extract liquid medium, cinnamon and anise oils had most pronounced effect and
significantly reduced zearalenone production at 0.02 and 0.05% respectively.