Antifungal Activity and Chemical Composition of Essential Oil of<i>Origanum Hypericifolium</i>

Ocak, İjlal; Çelik, Ali; Özel, Mustafa Z.; Korcan, Elif; Konuk, Muhsin

doi:10.1080/10942911003687249

Cited by 19 publications

(13 citation statements)

References 47 publications

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“…The antifungal activity of wild oregano essential oils investigated in this study was related to its phenolic components such as carvacrol and its precursors for cymene (Ocak et al . ; Asensio et al . ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Özçakmak

Gül

Dervişoğlu

et al. 2016

Journal of Food Processing and Preservation

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Antifungal activities of four essential oils from mint, garlic, sage and wild oregano were evaluated against ochratoxigenic Penicillium verrucosum incubated at different times. The fungal mycelium growth was completely inhibited (fungicidal effect) at concentrations of 0.5 and 0.25% of the garlic and wild oregano essential oils. However, concentrations of 0.125 and 0.065% of essential oils were showed the low reductions to be 37.05–46.59 and 35.68–45.51%, respectively. Sage essential oil showed the lowest antifungal activity. In addition, these essential oils were evaluated for their potential to control ochratoxin A produced by P. verrucosum. Ochratoxin A production could be significantly reduced by sage and mint essential oils and completely prevented by garlic and wild oregano essential oils at the concentrations of 0.5 and 0.25%. The results of this study revealed that garlic and wild oregano essential oils could be used as a food preservative against the fungal contamination and its toxin production. Practical Application The contamination of molds and mycotoxins in food and feedstuff is still the most important issues facing the food industry and consumers. Today, essential oils have been found common use for the inhibition of fungal growth and mycotoxin production. However, there is no enough knowledge about the using most effective essential oils for Penicillium verrucosum inactivation. In the present study, antifungal activities of four essential oils with different concentrations were investigated and garlic and wild oregano essential oils could be used for inhibition of P. verrucosum growth and its ochratoxin A production.

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Section: Resultsmentioning

confidence: 99%

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Özçakmak

Gül

Dervişoğlu

et al. 2016

Journal of Food Processing and Preservation

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“…[23,31] Major food commodities affected are cereals, nuts, dried fruit, coffee, cocoa, spices, oil seeds, dried peas, beans, and fruit. [3] The mycotoxins can also enter the human food chain via meat or other animal products, such as, eggs, milk, and cheese, as the result of livestock eating contaminated feed. Tropical conditions, such as, high temperatures and moisture, monsoons, and unseasonal rains during harvest, and flash floods, lead to fungal proliferation and production of mycotoxins.…”

Section: Resultsmentioning

confidence: 99%

“…Fumonisins are mycotoxins primarily produced by Fusarium verticillioides that grow on agricultural commodities in the field or during storage. [1,2] Mycotoxins are toxic fungal metabolites that can contaminate agricultural products, and they significantly impact human and animal health [3] More than ten types of fumonisins have been isolated and characterized from agricultural commodities, but fumonisin B 1 (FB 1 ), fumonisin B 2 (FB 2 ), and fumonisin B 3 (FB 3 ) are of great concern due to their widespread contamination and their adverse effects on animal and human health. [4] The most prevalent fumonisins in contaminated corn is FB 1 , which is known to be the most toxic fumonisin produced by F. verticillioides.…”

Section: Introductionmentioning

confidence: 99%

Antifumonisin Efficacy of 2-Hydroxy-4-Methoxybenzaldehyde Isolated fromDecalepis hamiltonii

Thippeswamy

Abhishek

Manjunath

et al. 2014

International Journal of Food Properties

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Fumonisins are mycotoxins primarily produced by Fusarium verticillioides that grow on food and feedstuffs. In the present investigation, the antifumonisin activity of 2-hydroxy-4-methoxybenzaldehyde isolated from Decalepis hamiltonii was evaluated. The results demonstrated that the compound 2-hydroxy-4-methoxybenzaldehyde exhibited dose-dependent antifungal activity with the zone of inhibition, minimum inhibitory concentration and minimum fungicidal concentration values 14.8 mm (at 500 µg/disc), 100 and 500 µg/mL, respectively. The fumonisin B 1 production was completely inhibited at 400 mg/L under in vitro and 750 mg/kg under in vivo. There were no adverse effects observed in treated seed samples. The present findings indicate the possible use of 2-hydroxy-4-methoxybenzaldehyde as an alternative agent for management of fusarial growth and mycotoxins contamination.

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“…This high inhibitory effect correlates with the presence of aromatic components, such as monoterpenes, carvacrol, thymol and p-cymene (Ocak et al 2012). …”

Section: General Aspectsmentioning

confidence: 92%

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

Böhme

Barros‐Velázquez

Calo-Mata

et al. 2013

Antimicrobial Compounds

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Essential oils are natural products which combine antimicrobial and antioxidant activity, thus providing natural protection against microbial pathogens and other undesirable agents. Among the essential oils extracted from aromatic plants, oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils have been proposed for different biomedical and industrial applications. The antimicrobial mechanisms found in these essential oils have been explained on the basis of their content in natural compounds such as carvacrol, thymol, p-cymene and c-terpinene, among others. Although these two essential oils have received much attention, scientists working in the fields of biomedicine and food science, among others, are paying increasing attention to a wider variety of aromatic natural oils in an effort to identify novel and natural applications for the inhibition of microbial pathogens. Accordingly, a detailed revision of the main essential oils and their applications in biomedicine, food science and other industrial fields is presented. The review not only focuses on the main antibacterial applications reported to date, but also in the current and future developments for the inhibition of virus and fungi.

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Antifungal Activity and Chemical Composition of Essential Oil ofOriganum Hypericifolium

Cited by 19 publications

References 47 publications

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Antifumonisin Efficacy of 2-Hydroxy-4-Methoxybenzaldehyde Isolated fromDecalepis hamiltonii

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

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