Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli
| dc.creator | Teresa Cristina MITCHELL | |
| dc.creator | Tânia Lúcia Montenegro STAMFORD | |
| dc.creator | Evandro Leite de SOUZA | |
| dc.creator | Edeltrudes de Oliveira LIMA | |
| dc.creator | Egberto Santos CARMO | |
| dc.date | 2010 | |
| dc.date.accessioned | 2026-07-07T04:19:18Z | |
| dc.description | Origanum vulgare L. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food conservation. In this study, the effect of O. vulgare essential on the growth of A. flavus, A. parasiticus, A. fumigatus, A. terreus and A. ochraceus was assessed. The essential oil had a significant inhibitory effect on all assayed fungi. MIC was 0.6 μL.mL-1 for all fungi, while MFC was in the range of 1.25-2.5 μL.mL-1. The radial mycelial growth of A. flavus and A. parasiticus was strongly inhibited over 14 days at 0.6, 1.25 and 2.5 μL.mL-1of oil in solid medium. The mycelial mass of all fungi was inhibited over 90% at 0.6 and 0.3 μL.mL-1 in liquid medium, while it was 100% at 1.25 μL.mL-1. The oil in a range of concentrations (0.6 to 2.5 μL.mL-1) was effective in inhibiting the viability and spores germination in a short time of exposure. The main morphological changes caused by the essential oil in A. parasiticus observed under light microscopy were absence of conidiation, leakage of cytoplasm, loss of pigmentation, and disrupted cell structure. These results demonstrated that O. vulgareessential oil produced a significant fungitoxic effect supporting its possible rational use as anti-mould compound in food conservation. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940101029 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/457731 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.30 | |
| dc.subject | Agrociencias | |
| dc.title | Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli | |
| dc.type | artículo científico |