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Assessment of inhibitory potential of essential oils on natural mycoflora and Fusarium mycotoxins production in wheat

R. Şumălan, Ersilia Alexa, Mariana‐Atena Poiana

Chemistry Central Journal · 2013 · 86 citations · 46 references

DOIFull text

Open access

Abstract

Based on proven antifungal and antimycotoxin effects as well as their antioxidant properties, the essential oils could be recommended as natural preservatives for stored cereals. The highest inhibition of fungal growth was noted after 5 days of treatment and decreased after 22 days.

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