Hassanali Naghdibadi’s research while affiliated with Tarbiat Modares University and other places

Antifungal activity of essential oils of thyme, summer savory and clove were evaluated in culture medium and tomato paste. Aspergillus flavus were inoculated in Sabouraud Dextrose Broth and tomato paste and then 0, 50, 200, 350 and 500 ppm of essential oils were added to each sample and then kept at 25 ± 0.5 °C for 2 months. Results showed that all essential oils could inhibit the growth of A. flavus and the thyme oil and summer savory, showed the strongest inhibition at 350 ppm and 500 ppm, respectively. Taste panel evaluations were carried out in a tomato ketchup base, and the percent of inhibition of each essential oil in tomato paste was lower than culture medium. Taste panel was carried out and sample with 500 ppm thyme oil was accepted by panelists.