Synergistic antifungal activity of mixtures of clove, cumin and caraway essential oils and their major active components

Hassan, Heba A.; Genaidy, Mahmoud; Kamel, Mohamed S.; Abdelwahab, Sayed F.

doi:10.1016/j.hermed.2020.100399

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…Studies have shown that the antifungal effect of combined EOs is better than that of single EOs by combining two or more EOs to create a synergistic effect [ 38 ]. For example, Xiang et al [ 26 ] found that there was a synergistic antifungal effect among cinnamon, oregano, and lemongrass EOs, and the composite EO consisting of three EOs with the volume ratio of 1:5:48 displayed remarkable inhibitory activity against the mycelial growth of A .…”

Section: Discussionmentioning

confidence: 99%

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

Foods

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The antifungal activity of cinnamon (Cinnamomum cassia Presl), litsea [Litsea cubeba (Lour.) Pers.], clove (Syzygium aromaticum L.), thyme (Thymus mongolicus Ronn.) and citronella (Cymbopogon winterianus Jowitt) essential oils (EOs) against the dominant fungi isolated from moldy peanuts was investigated in this research. Firstly, strain YQM was isolated and identified by morphological characterization and 18S rRNA gene sequence analysis to be Aspergillus flavus (A. flavus). Next, antifungal effects of single or mixed EOs on strain YQM were evaluated by the inhibition zone test. The cinnamon-litsea combined essential oil (CLCEO, Vcinnamon oil:Vlitsea oil = 3:5) displayed the best antifungal effect on strain YQM. The chemical composition of CLCEO was identified and quantified by gas chromatograph-mass spectrometry (GC-MS), and results revealed that the major components of CLCEO were cinnamaldehyde and citral. Finally, the effect of EOs on the microstructure of strain YQM mycelia was observed under scanning electron microscope (SEM). The mycelia exposed to cinnamon essential oil (CEO) and litsea essential oil (LEO) were partly deformed and collapsed, while the mycelia treated with CLCEO were seriously damaged and the deformation phenomena such as shrinking, shriveling and sinking occurred. Therefore, CLCEO has great potential for using as anti-mildew agents during peanut storage.

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Section: Discussionmentioning

confidence: 99%

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Liu

Wang

Zhao

et al. 2022

Foods

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“…The EO of the caraway fruits contains various compounds, mainly carvone and limonene, with strong antibacterial and antifungal effects, which may have been responsible for the absence of microbial growth during storage. The antibacterial and antifungal effects of caraway fruits were confirmed by several authors (Seidler-Łożykowska et al, 2013, Ghafari et al, 2014, Akram et al, 2019, Hassan et al, 2020. Moreover, the lower moisture content of the caraway fruits during storage may prevent the growth of microbes, particularly fungi which are more tolerant to the lower water activity than bacteria.…”

Section: Microbial Countsmentioning

confidence: 80%

“…Based on the microbiological examinations, no microbial growth was observed for caraway samples. This could be due to the strong antimicrobial and antifungal effects of the EO of caraway fruits as reported by several studies (Simic, et al, 2008, Hassan et al, 2020. They asserted the efficiency of caraway EO against different strains of bacteria, yeasts, and molds.…”

Section: Chemical Composition Of Eo and Microbial Load Of Caraway Fruits Before Storagementioning

confidence: 86%

Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage

F.A

ALI

2021

Alexandria Journal of Food Science and Technology

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This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway fruits during storage were investigated. The results showed that weight loss and carvone content increased, while moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in LDPE-JO bags was the best among all packages used during the storage period.

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“…As plant extracts, a synergistic antifungal effect against C. albicans and Aspergillus niger was reported by mixing clove, cumin and caraway essential oils or by mixing their major active components (Hassan et al, 2020).…”

Section: Recently the Antifungal Activity Of Cinnamomum Loureiriimentioning

confidence: 99%

Synergistic Antifungal Activity of Phellodendri Cortex and Magnoliae Cortex against Candida albicans

NA¹,

Kim²

2022

J. Korean Wood Sci. Technol.

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Synergistic antifungal activity of mixtures of clove, cumin and caraway essential oils and their major active components

Cited by 15 publications

References 27 publications

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

The Antifungal Activity of Cinnamon-Litsea Combined Essential Oil against Dominant Fungal Strains of Moldy Peanut Kernels

Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage

Synergistic Antifungal Activity of Phellodendri Cortex and Magnoliae Cortex against Candida albicans

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