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

Abstract

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.

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

“…Many mycotoxins are stable under normal food processing conditions and can therefore be present not only in food and feed but also in processed products (28). Some food additives as Origanum vulgare have an important inhibitory effect on Aspergillus, providing an inhibition of all assayed strains (10).…”

Comparison of anti-Aspergillus activity of Origanum vulgare L. essential oil and commercial biocide based on silver ions and hydrogen peroxide

“…Observed morpho-physiological changes in tested Aspergillus isolates at different concentrations of Origanum vulgare essential oil and Sanosil S003, in microdilution method (after 72 h) and in microatmosphere and agar dilution method (after 21 day). Legend: ma -microatmosphere method, md -microdilution method, ad -agar dilution method, (+) -growth without morpho-physiological changes, (-) -no growth, DP -depigmentation of conidiogenous apparatus, LS -lack of sporulation, AC -aberrant conidiogenous apparatus development Carmo et al (2008), who noted that some concentrations of EO exhibited stronger antifungal activity than the tested antifungicals (amphotericine B and ketoconasole). Some authors documented the antifungal activity of O. vulgare EO against several fungi isolated from different substrates of cultural heritage objects, including A. niger and A. ochraceus (Stupar et al 2014).…”

“…A. fl avus, A. parasiticus, A. ochraceus) (Samson et al 2010). It is reported that application of EOs may result in retraction of cytoplasm and interaction of EO components with fungal cell wall (Carmo et al 2008). There also may be interference in enzymatic reactions of cell wall synthesis, which affects fungal growth and morphogenesis (De Billerbeck et al 2001, Souza et al 2010.…”

“…Adam et al 1998, Clef et al 2013, Delić et al 2013 along with several studies concerning anti-Aspergillus activity (e.g. Viuda Martos et al 2007, Carmo et al 2008, Souza et al 2010.…”

Evaluation of Antifungal Activity of Some Plant Extracts and their Applicability in Extending the Shelf Life of Stored Tomato Fruits

“…Recently, medicinal plants and their extracts have gained importance as potential antimicrobial agents because they are generally assumed to be more acceptable and less hazardous than synthetic compounds [2]. Numerous studies have documented the antifungal properties of plant products [5][6][7][8][9][10][11][12][13]. In in vivo studies, emulsions of oils of thyme and oregano at 5000 ppm and 10000 ppm as dip treatments reduced disease development in tomatoes inoculated with Botrtytis cinerea and Alternaria arborescens [14].…”