Laurus nobilis l. a natural alternative against aspergillus flavus and aflatoxins

Essential oils are natural compounds that have been used for thousands of years for their smell, medicinal properties and food preservation. Several are used today in the food industry. This study focuses on the anti-fungal properties of the essential oil of noble laurel leaves (Laurus nobilis) especially against Aspergillus flavus, the main producer of aflatoxins, which contaminate agricultural products, especially cereals, during their storage. The action of noble laurel essential oil, extracted by hydrodistillation of leaves, on the development and production of aflatoxins was evaluated ex vivo by microatmosphere and aromatogram tests and in vivo on rice and maize, locally produced, directly grown and under storage conditions. The essential oil of bay leaf totally inhibited the development of Aspergillus flavus with the microatmosphere test at a concentration of 0.1µl/ml and an inhibition diameter of 5 cm for the same concentration. In vivo test showed a reduction in the development, sporulation and pigmentation of the fungus on rice with no aflatoxin production. In response to this activity, the composition of Laurus nobilis essential oil was evaluated by gas chromatography. It revealed the presence of several bioactive molecules mainly eugenol (42.498%), myrcene (29.09%, chavicol (9.21%), limonene (5%) and 1.8-cineole (1.87%). The results of this study reveal the possible use of noble laurel essential oil as an alternative control agent against fungal deterioration and aflatoxin contamination of foodstuffs during storage.