The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species

Brazilian Journal of Microbiology

Egberto Santos Carmo²  Edeltrudes De Oliveira Lima¹  Evandro Leite De Souza¹ 

[1] ,Universidade Federal da Paraíba Laboratório de Tecnologia Farmacêutica João Pessoa PB ,Brasil

关键词: O. vulgare;    essential oil;    Aspergillus;    O. vulgare;    essential oil;    Aspergillus;   

DOI  :  10.1590/S1517-83822008000200030

来源: SciELO

【 摘 要 】

Origanum vulgare L. (Lamiaceae) has been currently known for their interesting antimicrobial activity being regarded as alternative antimicrobial for use is food conservation systems. This study aimed to evaluate the effectiveness of O. vulgare essential oil in inhibiting the growth of some food-related Aspergillus species (A. flavus, A. parasiticus, A. terreus, A. ochraceus, A. fumigatus and A. niger). The essential oil revealed a strong anti-Aspergillus property providing an inhibition of all assayed mould strains. MIC values were between 80 and 20 µL/mL being found a MIC50 of 40 µL/mL. The essential oil at concentration of 80 and 40 µL/mL provided a fungicidal effect on A. flavus, A. fumigatus and A. niger noted by a total inhibition of the radial mycelial growth along 14 days of interaction. In addition, the essential oil was able to inhibit the mould spores germination when assayed at concentrations of 80 and 40 µL/mL. Our results showed the interesting anti-Aspergillus activity of O. vulgare essential oil supporting their possible use as anti-mould compound in food conservation.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License