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Clemence Murphy
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1 : 2 (26) (2010)! "#$!% &' ( )%% ) ) (1), (1) * &+ "# /*0&1 23 ) $ (- )+.) )%% ) ) & 30! "#$!% &' ( $ /&.' 3 ' 2& ) < ) "#$!% 5)+ "6#$7 89& :;+.)%% ) ) $'&7 &@ /&!' &'.%(0.32±) 0.81 = $ )' &. 89& 0+. A :&.' (0.03±) (0.001±) 1.58 /(0.006±) )' /B' 22 )' "#$!% &' )( -!3' :$ = 9 $&.' CD. $$E )' Cinnamaldehyde )%% )! & ) F&+ $ "#. 89& &5. %(1.94±) /Moniliella acetoabutens /Penicillium commune /Penicillium verrucosum! G Aspergillus flavus /Scopulariopsis brevicaulis /Aspergillus niger /Mucor racemosus 89& :;+. A :&.' %4 %7.5/%8/%11.5 /%16 /%24.5/% H$& K!% ' H$ agar disc diffusion % I&+ J $$ B&.B 25 A )%% ) ; M ) )' L!% ) %7 ' & B6' )' : ' Cinnamaldehyde.!. +, *. % &' (% () (1) 287

2 -!. % /!0 * The Components Effect Of Cinnamon Oil Extracted In Inhibition Of Isolated Molds From Kashkawan Cheese A. Anwar ( 1) and Y. Sabah (1) ABSTRACT 30 samples of Qashqawan cheese from (Al-Gouta Cheese Factory) were collected from ripping rooms during two years production years 2007 and The weight was 1/2 kg for each sample, to study the components effect of cinnamon oil extracted in inhibition of isolated fungi from Qashqawan Cheese. Results of Extraction cinnamon oil showed that the average yield of oil was %0.81±0.32 and Relative density, Refractive index and Acid index were 1.037±0.006, 1.58±0.001, 14.74±0.03 respectively. Results of Cinnamon oil analysis by Gas chromatography showed that it contained 22 compounds and the dominant active compound was Cinnamaldehyde with average of % ± Results of isolation and classification of Molds showed that there were seven kinds of molds grown on Qashqawan Cheese and they were Penicillium verrucosum, Penicillium commune, Moniliella acetoabutens, Mucor racemosus, Aspergillus niger, Scopulariopsis brevicaulis and Aspergillus flavus with mean average of 28.5%, 24.5%, 16%, 11.5%, 8%, 7.5% and 4% respectively. Results also showed that there were differences in sensitive spices of molds by agar disc diffusion according to increase Cinnamon oil concentration and thus the best concentration, to inhibit all molds was 7% with increasing storage time of Kashkawan up to 25 days. Key words: Cinnamon oil, Gas chromatography, Cinnamaldehyde, Qashqawan Cheese, Molds, Isolation, Inhibition, Agar disc diffusion. (1) Department of Food Science, Faculty of Agriculture, P. O. Box , Damascus University, Syria. 288

3 : 2 (26) (2010) % / -. 34/ 2/, 1,- / <; 6 40 ;/ /: % 89/: +; (, * *) = >%? /A 69 * 6 %10 ;/,),4)? >A,B G1 B2 B1.F /' >, E D/5 / F,' H G/, 4: G&F * /G2 /: (. ; %-. 6?@ 6%.9I I.(Eaton and Gallagher,1994) (El-Essawy et al.,1984, Northolt et al., ' H >% E,? / /, 89/: 3 (1980 L., /-% ; %50K30 ' J%,Neuraspora, Rhizopus, Cephalosporium, Scopulariopsis M/ 5 0 N,).Aspergillus Geotrichum, Putrichus, Palliomyces, Mucor D/ / O4. 89/A 3 - ' 5.(Hassan and Penicillium spp. El-Deeb, 1988) Aspergillus sp. 34/) 9/ 5 /, (Lund et al., 1995),,./5 / 5 /. % L/4 () 34/ Penicilium <; 371 I% %4;. - Penicillium M/ 6,!' D/ - G&F %91 spp.. - %42 / O& commune )! $. Aspergillus flavus /' 8/A (Aly 1979) M, %,,. J& I 5 M 5 ' *%; L/4. ' *%; L/4. G1 B1 ( 5 5 P?/ /N 89/:!5,).,- 2 ( / M *%; L/4 5 ;. Aspergillus parasiticus Aspergillus flavus 5 El-Deeb et al., (1992) >% /9;,/.. /' 8/A >%,), E,,; >%5.F 7º( 30 E;, Aspergillus versicolor Q5 5 (Abd-Alla 1996).º( 15 E; 6 45,- (STG) Sterigmatocystine ( 8/R 5,.!% 289

4 -!. % /!0 * (Abu-Sree,1997),).6 90,- 8/: E& >A 4 89/A S, / 150. Mycophenolic acid Penicillic acid M1 B1 ( 10.5K1.4 H B1T 5 I% 4;. P?/ /N. 2.5 H Mycophenolic acid ppm 3.5K0.6 M1 ppm.ppm 23 )E N$ A & ' <;!% ' = >% / (; =45 5 L :I/ V &I +? E,,, / L/ 89/: ). 9;. % E,9? 5 - ' = P /.E! * L/ E,; >% X % L (Galli and Vezzuli,1982) -. - / F 5, <; (provolone) / >% /!0 (Shokry,1987).I5 4K3 E, / >% / L/ (, (PVC) 5 /. 5 %!A., / Y ;??4 ; % ( ;' % % % % L PVC - 5,.89/: S/!5. %?.. 5. E,, / E, /.- ;' %% / *) = ( 1.3 A (Bullerman,1986) H). ' L/4. E E >A G&F,5 ( / *) = >% J V; (, -/4 ; J&,- /,9 V; &F - 5,- * I@.!0 V; &I.6/ 9/ / I/ *.6 6; / Z+% ( Nitamycine! ;,9, I, I H,; 5 (, >A ; I 2/! S I (, ;/ G J&.T5 (Ray and Bullerman,1982) M,.E' /. - / I *' 4%! / / E,. (% I /A /..!!' >% (I, %70 >%5 / O ( 8/A L/ 4% / G&F 5!5,).%25 / 2/ / L/ 290

5 : 2 (26) (2010) %.? %!0 (Hassan and Al-deeb,1988) +; I4% 4; <;,9 I, / V- ' Penicillium Aspergillus Parasiticus Aspergillus Flavus /! 5.F/ 3A >A,5 4% G&F 9A 5,,). 89/A 3. spp. /' 8/A /. /!0 (Darwish, 1995) N % 5 N Aspergillus Parasiticus Aspergillus flavus =95.!5,,9-2 / /. /,'!0 (Abou Dawood,1996) / 5 >A 4,) Aspergillus Parasiticus Aspergillus flavus >% (5 8 E, 9;,- J&, / ) >A I 9A!0 (Abdel kader et al., 2001) M,.?( 28 E;, 5!5,).M ' *%; % D/4. E!,,5 % >A O,B?,, % 9: G&F.Coliform (,, I. E, -, ;/ ,,; (GLC) / (Farag et al., 1989) / F5 (! +' / S ' 4% %5 / +5 /! Eugeno Carvone Borneol Thujone / G& F. - (% /. / G&F!!0 M[,,) Thumol Adehyde. /' 8/A E, (, >% %;, 5, / + V-!. E,/ 69 - :>A, G&F,F J&.%;. 4 4 V-,,; % >% 4;.1. &I??. / (, % /,,;.2? /,,; I4 /. E,.3.- %.. 4 -!. %!

6 -!. % /!0 * O%9 K & P.1 K P/ / 30 - ( % 34/,,; (. /15,- 89/: ( 5K3 2;,,. - % E&0 /- -9 /.I ^ -] N, 9' 9 J!% "6#$.2 ( 100 L9 + J& % 4% <; +,.!! /; L/.8, S/:. O- L 3! O& E Na 2 SO4 3 I E,5 % ; /%. (_ 4 E;,. % / /!! ;?? 4 V-,,; +:.( AOAC,1990) *;.9; () / /)!% -!3'..3 GC-17 I / */,,;, Split\Splitless ; (@/, Shimadzu 1998, AFW-,I, I FID 0 *I% 3 glass insert ) /, I SF 9 ( Shimadzu-OPGU-2200S) > / 8A P/ L *; (Perk-series 600A) (;.CLASS-GC10 ; 0/./A Teknokroma O-, %;. (, 0.32mm G) 6 60,- M %% () TR G, ( ; (%I (, TRB-WAX D/!.%.V &I 4 9 I % E;?, 250 ); E; :.` O; P/ + I 9 E; 1:50 :? / 0.8 ; +,?, 260 3, 220 >A L +?), 10 E,?, 80 P O; (@/ +.), 20 E, ),/, 10,-? ; (% 8 O- 0.5 ; 292

7 : 2 (26) (2010) /-. / */,,; <; %F.Sigma Chemical Co.. 9;.) P /), #$ 9D- $E.4 E, Q4 * I/ - 5,? K 9 S , (20 4%.(McGinnis1980) 9;, M ph 5 >% 9;, / Q3 * 5 Czapeck s Sucrose Medium J? K Q 0.5, k2hpo4,i,;5 ( Q1 NaNo3 (,4?,,; (0.01 MgSO4.7H2O? (/. S. 5 ( 15 (30 Fe2SO4.7H2O / ;, ( 121 E;,,/ ), 20 E,?.(1992 FAO) / +5? >% F )%% ) & 0.5 E,; I% / D %- /- 9; M F, %! / &5 (! 6 ( 2 J -. */5. -9 Q1 I/ &5 (! 6, % /- /.(- J.?. D 3 % 5 6- bs 9 O;.- OI ; /- 9; / D >% 4;,- 4 S - EA &5 <; / ; D % 95% ; %%) O; ; >% -9 E- ; E ; (! / +5?.I 2&.6 -?,) 4 >A 6,/ /4 (c.../) 3!.?F) D% OF@ (c E *; ( / % ( ; ) Q' 4 ;.(Del Maza et al., 1997) (Samson et al., 1981) (Raper and Feunell 1977)! "#$!% (.7 Agar disc diffusion - ( %%!!0 293

8 -!. % /!0 * = +5-44) L9 >%,-. (NCCLS,2000) (% (%7 %5 %3 %1) % 34/. (% 5 E;, 44 3 E, (_ 25 E;, >% +' /9;.- / D + E, O / 44 ; % I ) M) (5.!! E, A.!' +.% O- 3;/.;, R /%?4;: ; 5 ;. %5 /- T O/- + )5 (, + /).F. %; S A 89& 9' 9 J!% "6#$ B7+!! / S; %,, 5 P?/ /N (- Y%,).% 0.81± 0.32 Y% ( %1.03 >A % ± ± ; () / /) /!% 6 6/ d45 (- %.. >% I/ 14.74±0.03?? 4 V- (1), 4.% "#$!% 9' 9 J (1). $ ' X3 X2 X1 9' ± (=20)&!' 1.58± (= 20)$'&7 &@ 14.74± ( R/ KOH =) %0.81±0.32 %1.03 %0.73 %0.67 & + )!% -!3'. B& /,, 5 % %; P?/ /N * / ' / 5 A 6 22 % I% %54.37±1.94 (- I Y%? / O& Cinnamaldehyde (- Y%,).Benzyl alcohol Benzoic acid Benzaldehyde 5.. >% I/ %3.23±0.33 %9.34±0.77 %10.31±

9 : 2 (26) (2010) (- I D <; E4 I) / T' (Jayaprakasha et al., 2002) P?/ L /?/,).%22.75±1.9 / 5 (Chericoni et al., 2005) (Lee and Shibamoto, 2002) %75 >A %52 2/ ; O& Cinnamaldehyde * / >@-? */ ) (Ramose-Nino et al.,1996) =95,).,4 *; =9 (2),.), S;'!. -'. I %. -' ' -!3' $ "#$!%! $$E ' (2). % $ 10.31± ± ± ± ± /S$1 ) K H' $ Benzaldehyde Benzyl alcohol Cinnamaldehyde Benzoic acid Others ) &! 9 $& 2& B )%% :.`.F. D/5 - /4 -?, I/0 <; Aspergillus flavus (Link) -1 ; (5 7,- ( 5K3 I ; S4 I ; % S9! S4 6; 4/,) -,/ MB.?/! O,;5. 10 F,-5? &/) 4 A Q' E4 5 E9 >A %.µm ; & Aspergillus niger (Van Tieghem) K2 F S4 ) I; >%,,?./ %! S4 5 S9?/! S, 5 /, % / ; ; Q' ; I./ &.F.- I%,.µm F,-5 ; S9 I/0 4 <; Mucor racemosus (Fres) K3 (. ; - (, L./ O, >A Y% ;. µm 80 >; 60 M' G&F ( ; 2).. M ;.µm 7.5 >A 5.5 /' Q',-5 295

10 -!. % /!0 * I/0 4 <;(Link) Penicillium commune K4 Q' ; L 6, 9' % >A ; % S9 I/ >%,; ; >% -,.I/ 6 ;. ;. µ m F,-5,/ Q' %% 4' I/% 4 <; Penicillium verrucosum K5,/ ;./ ;5 I/ (% 9 +' ;, ; F, 34!! 6/;5 4 >A.µm 4K Moniliella acetoabutens (Solk and Dakin) K6? 2 (% F ;?, %; L./ >A ; I9-65 ( <;.µm 4.5 ( ; &, I/./ I% Q' µm 150 >A I V5 & I- Scopulariosis brevicaulis (Sacc.) K7 >A D,/ ; ( 4.5 F) - (, L ;' % >A ; 65 ; 4 A E,) & / / 65 ; µm 8K5 I ; ;./ I/? N (3), /. - %? */ ? / F, /4 D/5 3 D/ 1.21% O/- + )5 Y% <;.I^%, /-. %5! T >% L. Aspergillus flavus O (LSD) %.% D %4 Y% ( G, / / /- Penicillium Penicillium verrucosum,,,)..% D %53 (- I Y% / I- /-. commune Mucor racemosus Moniliella acetoabutens I% - % %11.5 %16 % */ Aspergillus niger Scopulariopsis brevicaulis Aspergillus, * T-.% D. >% %8 %7.5 3!% 3@ >A /. Aspergillus niger flavus.89/: 5 (El-Deeb, et al., 1992) (Hassan and El-Deeb, 1988) +;,) D/ /. 2/ % 89/: 3 - ' M/ >A / /?/ L + &F Penicillium spp. Aspergillus spp. 296

11 : 2 (26) (2010) Y% / O& Aspergillus e spp. M/ L 3% Penicillium spp.. (3), =9 F.%12 (- I 89/: 3 E, ; M/ I Penicillium spp. M/, N5 &F./ % <%, 695 * /A 2,. / >% M 0 (Lund et al.,1995) (El-Essawy et al.,1984) P?/ L +. - G&F %91 Penicillium spp. % 9 :$& )%% ) &! & F&+ (3). $ 2008 $ 2007 $ $7 %4 5% %3 Aspergillus flavus 8% 7% %9 Aspergillus niger 11.5% 11% 12% Mucor racemosus 24.5% 26% 23% Penicillium commune 28.5% 30% 27% Penicillium verrucosum 16% 17% 15% Moniliella acetoabutens 7.5% 4% %11 Scopulariopsis brevicaulis F %1.21 LSD #! "#$!% ( B!. 3 %? /!0 (4), 2/ Agar disc diffusion % E?, E, 4, I^% % E, L,,,)! F ) 5, / / -9! <; Mucor racemosus Aspergillus niger... >% I/ (% 10 8 I ) Y% %5. %7 / T' M/ ' 6! ; Moniliella acetoabutens Penicillium verrucosum ; / Aspergillus T' L / Penicillium commune %3,/ I ) L =9 Scopulariopsis brevicaulis flavus / / >A!!0,-.(4),.,.Cinnamaldehyde 4 I;. - 4 /!. Cinnamaldehyde *!0 (Khan et al., 2003) 5.Penicillium spp, M/ N L/4 >% 5 (Gupta et al., 2008) N f >A 2!. 3% + &F.%! >A O,B %10 >;.; % 297

12 -!. % /!0 * + &.3 %7 %.%! /?/ - *)!! F,. %7 / I@, 6 25 /A P?/ / <; /. T% #! 2# "#$!% 9 $& ( (4). *(mm) T9 % %"#$!% ' %7 %5 %3 %1!! 22 12! ! !! 28 14!! 38 17!! 30 16!! %!! (mm) * &$7 $7 Aspergillus flavus Aspergillus niger Mucor racemosus Penicillium commune Penicillium verrucosum Moniliella acetoabutens Scopulariopsis brevicaulis Y%,,, 3 /A, 5. &I?? 4 V-,,; L %0.81± ,,; <; ; / / / 5.%54.37±1.94 Y% - 6!' Cinnamaldehyde * = >% / D/5 - - (, ;/ Penicillium.F -. 89/: 3. *) Mucor Moniliella acetoabutens Penicillium commune verrucosum Aspergillus Scopulariopsis brevicaulis Aspergillus niger racemosus <; E, L! H / /-. */ flavus I^% - % 6! 6- M/ 5 ; / E, ' (,. %7. J% & /, 6 25 >;, / (,. E F5, G&F P?/ *. (,, T' -.6; P/ )& ;, S A,0 298

13 : 2 (26) (2010) REFERENCES P 1. AOAC. Association of Official Analytical Chemistry. (1990). Official Methods of analysis,15 th ed., Arlington.U.S.A. 2. Abdel-Kader, Y. I. Mehana, M. Y. and El-Tahra, M. A. (2001). Study on the effect of adding some spices to Ras cheese curd on the chemical, microbiological and organoleptic properties of the resultant cheese. Proc. 8 th Egyptian Conf. Dairy Sci. & Tech Abou Dawood, S. A. I. (1996). Use of spices as natural preservatives for some dairy products. M. Sc. Thesis, Fac. Agric. Cairo Univ., Egypt. 4. Abu Sree. H. (1997). Effect of cheese processing and ripening of hard cheese on formation and stability of some mycotoxins. Ph. D. Thesis, Faculty of Agric. Cairo Univ., Egypt. 5. Aly, A. A. (1979). Factor affecting aflatoxins B1 and G1 formation in Ras cheese by Aspergillus. flavus Ph. D. Thesis, Fac. of Agric. Cairo Univ., Egypt. 6. Bullerman, L. B. (1986). Mycotoxin and food safety, food technol. 40: Chericoni, S., Prieto, J.M., Iacopini, P., Cioni, P., Morelli, I. (2005). In Vitro Activity of the Essential Oil of Cinnamomum zeylanicum and Eugenolin Peroxynitrite-Induced Oxidation Processes. J. Agric. Food Chem. 53: Darwish, S. M. (1995). Effect of clove, cinnamon and thyme on the growth and aflatoxins production by some molds. J. Agric. Res. Tanta Univ.,21: Del Maza, L. M., Pezzlo, M. T. and Baron, E. J. (1997). Color Atlas of Diagnostic Microbiology. Mosby-Year Book, inc. USA. 10. Eaton, D. L., Gallagher, E. P. (1994). Mechanisms of Aflatoxin carcinogenesis. Annual Review of pharmacology and Toxicology. USA. No. 34. P El-Deeb, S. A.; Kheadr, E. E.; Zaki, N. and Shoukry, Y. M. (1992). Formation and the penetration of aflatoxin in experimental cheese by Aspergillus parasiticus. Egyptian J. Food Sci., 20(supp) El- Essawy H. A. A. M. Saudi, S. Mahmoud and S. D. Morgan. (1984). Fungal contamination of hard cheese. Assiut Veter. Med. J. 22: FAO. (1992). Amending the annex of the seventh directive(976/312/ecc) Establishing-community methods of analysis for the official control of feeding stuff, official journal-ecl 327/ Farag, R. S.; Daw, Z. Y. and Abo- Raya, S. H. (1989). Influence of some spices, essential oils on Aspergillus Parasiticus growth and production of aflatoxins in a synthetic medium. J. Fd. Sci. 54: Galli, A. and Vezzuli, U. (1982). Ways of controlling surface microflora on hard cheese and sime-hard cheese. Industria-del-Latte, Italian. 18: Gupta, C., Garg, A.P., Uniyal,R.C., and Kumariz, A. (2008). Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. African Journal of Microbiology Research. Vol. 2(9) pp

14 -!. % /!0 * 17. Hassan, H. N. and El-Deeb, S. A. (1988). The inhibitory effect of water and acetone extraction of certain plants as anti-fungal agents on growth and aflatoxins production by molds and yeast isolated from cheese ripening rooms. J. Agric. Res. Tanta Univ., 14: Jayaprakasha GK, Rao LJ, Sakariah KK. (2002). Chemical composition of volatile oil from Cinnamomum zeylanicum buds. Z Naturforsch [C].; 57(11-12): Khan A, Safdar M, Ali Khan MM, Khattak KN,Suhr KI, Nielsen PV.( 2003) Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. J Appl Microbiol.; 94(4): Lee, K., Shibamoto, T. (2002). Determination of antioxidant potential of volatile extracts isolated from various herb and spices, J Agric. Food Chem. 50: Lund, F., Filtenborg, O. and Frisvad, J. C. (1995). Associated mycoflora of cheese. Food Microb. 12: McGinnis, M. R.( 1980). Laboratory hand book of Medical Mycology. P Academic press. N.Y. 23. Northolt, M. D.; Van Egmond, M. P.; Soentoro, P. and Dejll, E. (1980). Fungal growth and the presence of sterigmatocystine in hard cheese. J. Ass. Office. Chem., 63: NCCLS. (2000). National Committee for Clinical Laboratory Standards. Performance standards for antimicrobial disk susceptibility tests 7th edition. Approved Standard. NCCLS document M2-A7. National Committee for Clinical Laboratory Standards, Villanova, PA Ramos-Nino ME, Cliford MN and Adams MR (1996). Quantitative structure activity relationship for the effect of benzoic acid, cinnamic acids and benzaldehydes on Listeria monocytogenes. J. Appl. Microbiol. 80: Raper, K. B. and Feunell, D. I. (1977). The Genus Aspergillus. Baltimore (USA), Williams and Wilkins. P Ray, L. L. and Bullerman, L. B. (1982). Preventing growth of potentially toxic molds using antifungal agents. J. Food Protec., 45: Shokry, Y. M. R.; Hassah, N. H. and El-Deeb, S. A. (1987). Studies on Good cheese Coating. Commu. Sci., Dev. Res., 20: Samson, R.A., Hoekstra, E.S., and Vanoorschot, C. A. N. (1981). Introduction to food-borne Fungi. Central bureau for Scheme culture, Barn Institute of the Royal Netherlands Academy of Arts and Science, Netherlands. Received 2009/01/ 12 K FM Accepted for Publ. 2009/03/ 30 & K.@ 300

Mycological Evaluation of Serving Some Dairy Products with Special Reference to Mycotoxins Production in Azhar University Student Hostels

World Journal of Dairy & Food Sciences 8 (): 165-170, 01 ISSN 1817-08X IDOSI Publications, 01 DOI: 10.589/idosi.wjdfs.01.8..761 Mycological Evaluation of Serving Some Dairy Products with Special Reference