Evaluation of Antifungal and anti-aflatoxin B1 efficacy of some crude extracts of Chamaerops humilis L. against Aspergillus flavus isolated from peanuts (Arachis hypogea L.)

The present study strengthens the food preservative potential of Chamaerops humilis extracts viz. hexane extract, chloroform extract, ethanol extract, chloroform extract, and methanol extract based on their antifungal, antiaflatoxin, and antioxidant efficacy. The isolation of molds from peanuts were carried out by the suspension-dilution technique and inoculation on agar medium. Antifungal determinations were conducted using the agar plate and liquid dilution methods. The effect of C. humilis L. extracts on the production of AFB1 was determined in a SMKY broth. The molds isolated were of the genera Aspergillus, Penicillium sp., Fusarium sp., and Alternaria sp. with A. flavus (BBH-6) which is identified as the highest AFB1 producer. The minimum inhibitory concentration of extracts against the toxigenic strain of A. flavus ranged between 3.00 mg/ml and 3.50 mg/ml. The extracts were found more efficacious as they inhibited the dry mycelium weight and aflatoxin production of the aflatoxigenic strain A. flavus (BBH-6) at lower concentrations. The extracts showed fungitoxic spectrum against four molds. The IC50 value of C. humilis L. ranged between 140.4 and 189.46 μg/mg, oxidation of linoleic acid was moderately inhibited by the extracts ranges between 53.54 and 69.33%, while their total phenolic content ranged between 47.80 and 115.71 μg/ml. Based on the findings of present investigation, C. humilis L. can be introduced as a proposed solution for formulating plant-based preservative food additives. •Antifungal, antiaflatoxin B1, and antioxidant activity of Chamaerops humilis L. extracts were evaluated.•C. humilis L. extracts inhibited mycelial growth of Aspergillus flavus (BBH-6) and aflatoxin B1 at lower concentrations.•Extracts showed fungitoxicity against some isolated fungi.•Extracts exhibited good antioxidant activity.•C. humilis L. can be introduced as a proposed solution for formulating plant-based preservative food additives.