Synergistic Effect of Clove & Cinnamon against Aspergillus flavus in Georgia peanuts
Abstract (300 words maximum)
Aspergillus Flavus is a common fungal contaminant in peanuts, producing aflatoxin B1 (AFB1), a potent class 1 carcinogen. Current control methods rely on synthetic fungicides, which pose health and environmental risks. This study evaluated the antifungal efficacy of clove and cinnamon essential oils (EOs), individually and in synergy, against A. flavus and AFB1 production in Georgia peanuts.
Peanuts were surface-disinfected, inoculated with A. flavus spores, and treated with cinnamon, clove, or a combined EO blend (250-2000 ppm). Samples were incubated, and AFB1 was extracted and quantified via HPLC-MS.
AFB1 levels decreased with higher EO concentrations across all treatments. The synergistic blend showed the strongest inhibition, reducing AFB1 to 1.11E+04 at 2000 ppm, compared to 2.86E+04 (cinnamon), 3.16E+04 (clove), and 5.44E+04 (control). The blend reduced AFB1 by 30% from 250 to 2000 ppm, highlighting enhanced efficacy at higher doses.
These findings support the synergistic use of GRAS-status EOs as effective, natural alternatives to synthetic fungicides for controlling aflatoxin contamination in peanuts.
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Academic department under which the project should be listed
CSM – Molecular and Cellular Biology
Primary Investigator (PI) Name
Premila Achar
Synergistic Effect of Clove & Cinnamon against Aspergillus flavus in Georgia peanuts
Aspergillus Flavus is a common fungal contaminant in peanuts, producing aflatoxin B1 (AFB1), a potent class 1 carcinogen. Current control methods rely on synthetic fungicides, which pose health and environmental risks. This study evaluated the antifungal efficacy of clove and cinnamon essential oils (EOs), individually and in synergy, against A. flavus and AFB1 production in Georgia peanuts.
Peanuts were surface-disinfected, inoculated with A. flavus spores, and treated with cinnamon, clove, or a combined EO blend (250-2000 ppm). Samples were incubated, and AFB1 was extracted and quantified via HPLC-MS.
AFB1 levels decreased with higher EO concentrations across all treatments. The synergistic blend showed the strongest inhibition, reducing AFB1 to 1.11E+04 at 2000 ppm, compared to 2.86E+04 (cinnamon), 3.16E+04 (clove), and 5.44E+04 (control). The blend reduced AFB1 by 30% from 250 to 2000 ppm, highlighting enhanced efficacy at higher doses.
These findings support the synergistic use of GRAS-status EOs as effective, natural alternatives to synthetic fungicides for controlling aflatoxin contamination in peanuts.