Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified the highest aflatoxin producer. minimum inhibitory concentration (MIC) M. pulegium communis against toxigenic strain A. determined be 4.00 μL/mL, whereas MIC 3.50 μL/mL. inhibited B1 production at lower concentrations. fungitoxicity wide-ranging fungi high activity. IC50 value ranged between 3.27 4.31 may able contribute preservation food commodities quantitative qualitative losses. During fumigation assays in Algerian traditional system (Couscous), three protection contamination indicating their sustainable fumigant systems.