@article {Bluma:2009p1144,
	title = {Impact of volatile compounds generated by essential oils on Aspergillus section Flavi growth parameters and aflatoxin accumulation},
	journal = {J Sci Food Agr},
	volume = {89},
	number = {9},
	year = {2009},
	month = {Jan},
	pages = {1473{\textendash}1480},
	abstract = {BACKGROUND: The advantage of essential oils is their bioactivity in the vapour phase, a characteristic that makes them attractive as possible fumigants for stored grain protection. In this study the antifungal and antiaflatoxigenic effects of the volatile fractions of five essential oils (EOs) were evaluated by vapour contact on Aspergillus section Flavi isolates.RESULTS: In maize meal extract agar the volatile fractions of Pimpinella anisum L. (anise), Peumus boldus Mol. (boldus), Hedeoma multiflora Benth. (mountain thyme), Lippia turbinata var. integrifolia (Griseb.) (poleo) and Syzygium aromaticum L. (clove) were able to decrease the growth rate and lag phase of aflatoxigenic isolates. Boldus EO showed the best antifungal effect on Aspergillus section Flavi growth rate. In sterilised maize grains, boldus and poleo EOs showed antifungal effects on growth rate and aflatoxin accumulation. The volatile fraction of boldus EO completely inhibited the growth of isolates at water activity (a(w)) levels of 0.955,0.930 and 0.900, while poleo EO showed this effect only at the lower a(w) levels (0.930 and 0.900). All aflatoxigenic isolates showed reduced total aflatoxin accumulation in the presence of boldus EO under all a(w) conditions.CONCLUSION: These findings clearly indicate that the volatile fraction of boldus EO could be used to control aflatoxigenic fungi in stored maize. (C) 2009 Society of Chemical Industry},
	keywords = {Aflatoxins, Antifungal Activity, Argentina, Aspergillus Section Flavi, B-1, Components, Deterioration, Essential Oils, Fungi, Maize Grain, Maize Grains, Pesticide-Residues, Products, Vegetables, Volatile Fractions},
	doi = {10.1002/jsfa.3611},
	url = {http://www3.interscience.wiley.com/journal/122370163/abstract},
	author = {Romina Bluma and Maria F Landa and Miriam Etcheverry}
}
@article {Bluma:2008p1142,
	title = {Application of essential oils in maize grain: Impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation},
	journal = {Food Microbiol},
	volume = {25},
	number = {2},
	year = {2008},
	month = {Jan},
	pages = {324{\textendash}334},
	abstract = {The antifungal activity of Pimpinella anisum L. (anise), Peumus boldus Mol (boldus), Hedeoma multiflora Benth (mountain thyme), Syzygium aromaticum L. (clove), and Lippia turbinate var. integrifolia (griseb) (poleo) essential oils (EOs) against Aspergillus section Flavi was evaluated in sterile maize grain under different water activity (a(w)) condition (0.982, 0.955, and 0.90). The effect of EOs added to maize grains on growth rate, lag phase, and aflatoxin B-1 (AFB(1)) accumulation of Aspergillus section Flavi were evaluated at different water activity conditions. The five EOs analyzed have been shown to influence lag phase and growth rate. Their efficacy depended mainly on the essential oil concentrations and substrate water activity conditions. All EOs showed significant impact on AFB(1) accumulation. This effect was closely dependent on the water activity, concentration, and incubation periods. Important reduction of AFB(1) accumulation was observed in the majority of EO treatments at 11 days of incubation. Boldus, poleo, and mountain thyme EO completely inhibited AFB(1) at 2000 and 3000 mu g g(-1). Inhibition of AFB(1) accumulation was also observed when aflatoxigenic isolates grew with different concentration of EOs during 35 days. (C) 2007 Elsevier Ltd. All rights reserved.},
	keywords = {Aflatoxin B-1, Aspergillus Section Flavi, B-1, Chemical-Composition, Corn, Essential Oils, Field Maize, Fungi, Growing Wild, Maize Grain, Molecular-Biology, Oregano Essential Oil, Plant Essential Oils, Vitro Antimicrobial Activity},
	doi = {10.1016/j.fm.2007.10.004},
	url = {http://www.sciencedirect.com/science?_ob=ArticleURL\&_udi=B6WFP-4PV2RX7-1\&_user=2139813\&_rdoc=1\&_fmt=\&_orig=search\&_sort=d\&_docanchor=\&view=c\&_acct=C000054276\&_version=1\&_urlVersion=0\&_userid=2139813\&md5=168e578f163ed7acac18253bba58ec0f},
	author = {Romina V Bluma and Miriam G Etcheverry}
}
