TY - JFULL AU - F. Kalantari and M. Barzegar and Z. Hamidi-Esfahani PY - 2012/7/ TI - Control of Aspergillus flavus Growth in Tomato Paste by Cinnamomum zeylanicum and Origanum vulgare L. Essential Oils T2 - International Journal of Nutrition and Food Engineering SP - 320 EP - 325 VL - 6 SN - 1307-6892 UR - https://publications.waset.org/pdf/5980 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 66, 2012 N2 - This study was conducted to evaluate the antifungal activities of Cinnamomum zeylanicum and Origanum vulgare L. essential oil against Aspergillus flavus in culture media and tomato paste. 200 ppm of cinnamon and 500 ppm of oregano completely inhibited A. flavus growth in culture media, while in tomato paste 300 ppm of cinnamon and 200 ppm of oregano had the same effect. Test panel evaluations revealed that samples with 100 and 200 ppm cinnamon were acceptable. The results may suggest the potential use of Cinnamomum zeylanicum essential oil as natural preservative in tomato paste. ER -