In Vitro Evaluation of the Antifungal Activity of Ghassoul-Based Formulations with Oregano and Thyme Essential Oils against Penicillium sp (original) (raw)
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Antifungal activity of oregano essential oil and thymol against some fungi isolated from corn grains
International Journal of Innovation and Applied Studies, 2016
The development of fungi in stored grains present a health risk to customers due to their ability to produce and accumulate mycotoxins. Then, chemical antifungal agents are applied to grains to reduce their contamination by molds. The aim of the present study was to evaluate the antifungal potency of oregano essential oil and thymol on some species of fungi involved in corn spoilage. Molds were isolated, and then identified by their macroscopic and microscopic characteristics after cultivation on standard media. The antifungal activity of oregano essential oil and tymol was conducted by broth dilution method. The mold species isolated were Aspergillus niger, Aspergillus flavus, Penicillium sp., Fusarium sp., and Mucor sp. Oregano essential oil and thymol demonstrate an antifungal effect against all these isolates. These compounds may be useful as alternative in limiting or preventing the development of harmful fungi and mycotoxins in food.
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2012
This study aimed to evaluate the antimould activity of oregano, thyme, rosemary and clove essential oils and some of their main constituents: eugenol, carvacrol and thymol against Aspergillus niger. This antifungal activity was assessed using broth dilution, disc diffusion and micro atmosphere methods. In both agar diffusion and micro atmosphere tests, all the investigated agents showed no inhibitory effect on Aspergillus niger growth at concentrations lower than 10% (v/v). However, broth dilution test showed the highest sensitivity. Using this method, the minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) values of the tested agents were between 0.025 and 1%. The anti-Aspergillus effect of oregano and thyme oils was more potent than that of clove and rosemary oils. Concerning the phenolic compounds, thymol and carvacrol proved to have better anti-Aspergillus effect than eugenol. Accordingly, we can say that the antifungal efficacy of these agents is better appreciated when they are applied directly into liquid medium than when they are applied as volatiles or diffused in solid medium. Therefore, as these agents are active at low concentrations, they could be used in the formulation of natural preparations, and thereby could be proposed in therapeutic or hygienic contexts.
International Journal of Agricultural Technology, 2022
Mycotoxin-producing moulds which considered as common maize grains contaminants are presented in the genera Fusarium, Aspergillus and Penicillium. One of the natural and safe ways to protect grains from mould contamination is the use of essential oils. The antifungal activity of thyme, citral, methyl anthranilate, rosemary and clove, essential oils (EOs) against Fusarium. moniliforme, Aspergillus niger, Penicillium sp., Aspergillus flavus and Aspergillus terreus was evaluated in direct contact assay. All EOs showed significant impact on mycelial growth and spore germination inhibition. Thyme showed the best inhibitory effect while, methyl anthranilate and rosemary were the most effective EOs for spore germination inhibition. The effect of EOs added to grains in different application methods (volatile and carrier contact assays) were evaluated. In volatile assay, frequency of F. moniliforme and A. niger isolated from maize grains was greatly inhibited by rosemary, P. sp. was most affected by methyl anthranilate, and A. flavus growth reduced by thyme. On the other hand, frequency of F. moniliforme and Penicillium. sp. were greatly inhibited by the clove at EC50 =4.5009 and EC90 =6.9351mg/mL, while A. niger was most affected by citral as well as rosemary and methyl anthranilate leaded to the major frequency reduction of A. flavus. Our results cleared that vapor contact assay had stronger antifungal activity as a post-harvest treatment than carrier contact assay. These results suggested that fungi can be controlled by EOs, especially clove and thyme oils.
International Journal of Pharmacy and Pharmaceutical Sciences, 2017
The aim of the present study was to evaluate the antifungal potential of β-Ionone; carvone and 1,8-cineole which are three essential oil components. Methods: For that purpose, the minimum inhibitory (MIC) and fungicidal (MFC) concentrations of these compounds were determined by the microdilution method using the 96 well microtiter plates. The efficiency of these compounds was tested against the spores of Penicillium expansum; a strain responsible for huge post-harvest losses during storage of fruits and capable of producing patulin, a very dangerous mycotoxin for the human health. Results: The obtained results showed a very strong inhibition of the growth of P. expansum spores with very low MIC values determined for β-Ionone (0.625 %); Carvone (0.3125 %) and 1,8-cineol (0.078125 %). In addition, the evaluation of MFCs for the tested essential oil components showed that β-Ionone and carvone molecules exhibited the same MFCs at 5 % against P. expansum spores. However, the best fungicidal activity was found with the 1,8-cineole molecule at a concentration of 1.25 % vis-à-vis of the spores of this strain. Conclusion: This study, which shows for the first time the antifungal potential of these three molecules against this strain, also allows to highlight the possibility of using these essential oil compounds in the formulation of commercial antifungal products.
Antifungal activity of some essential oils applied as fumigants against two stored grains fungi
The antifungal activity of five essential oils as vapors was evaluated against two species of stored grains pathogenic fungi, Aspergillus flavus and Fusarium moniliforme. Six doses 1, 2.5, 5, 10, 25 and 50 µl/plate were used for each oil. The antifungal activity of the essential oils was evaluated by calculating the percentage of mycelial inhibition. Regarding the Aspergillus flavus, cinnamon, clove and thyme oils showed the most remarkable vapor inhibitory effects. As the oil dose increases the inhibitory effect increases and achieved the completely growth inhibition begging from 5µl dose. The fungus Fusarium moniliforme was very sensitive to the lower doses of cinnamon oil. Whereas, 100% growth inhibition was achieved even by its least dose (1 µl). Moreover, thyme oil showed a highly performance to inhibit the fungus achieving 100% growth inhibition with 5µl. While, clove oil recorded 100% inhibition begging at 10µl. On other hand, marjoram and neem oils had very weak vapor activity against both fungi. Whereas, neem and marjoram oils at their highest dose (50 µl/plate) recorded 27% and 18% growth inhibition against A. flavus and 25% and 50% growth inhibition against F. moniliforme, respectively. Finally, cinnamon, clove and thyme oils approved to be appropriate to alternate fungicides for controlling stored grains pathogenic fungi, Aspergillus flavus and Fusarium moniliforme as fumigants (vapour phase). These encouraging results indicate that we should be able to develop and maintain the antifungal activity of these oils to be used with a recent formulation.
Antifungal activity of selected essential oils against fungi isolated from medicinal plant
Industrial Crops and Products, 2014
The development of protective products with natural origin as alternatives to synthetic fungicides is currently in the spotlight. Qualitative and quantitative chemical analysis of 16 selected essential oils was determined. Then, antifungal properties determined by in vitro microdilution method against 21 fungi isolated from herbal drugs were evaluated. All tested oils showed some antifungal activity against all fungi used. Savory, thyme and oregano oils, characterized by the presence of phenol such as carvacrol and thymol, and rose oil containing mainly monoterpene alcohols (citronellol and geraniol) proved to be the most effective inhibitor of all fungi tested. Also, combination of particular oils showed reduction of the MIC values when combined, commendatory mixtures for potential application in practice. Moreover, the reduction of the total number of fungi, in situ, using selected essential oils was determined.
Journal of Food Protection
The Micro-atmosphere method of Kellner and Kober was modified and used to study antifungal properties of six essential oils that have different chemical compositions (three chemotypes from mugwort, Artemisia herba alba, one from thyme, Thymus capitatus, one from rosemary, Romarinus officinalis and one from Eucalyptus, Eucalyptus globulus). They were tested against 39 mold strains (13 from the genus Penicillium, nine from Aspergillus and 17 others). The essential oil from thyme was the most effective, suscessively followed by those from mugwort, rosemary and eucalyptus. The strains studied were classified into three groups: sensitive, intermediate and resistant.
Journal of Food Safety, 2011
The antifungal activity of essential oils of sweet basil (Ocimum basilicum L.), fennel (Foeniculum vulgare Mill.), summer savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) against two well-known postharvest fungi, Penicillium digitatum and Rhizopus stolonifer, by poison food medium (0, 200, 400, 600, 800 and 1,000 mL/L) and vapor phase (0, 5, 10, 15, 20, 25 and 40 mL) methods were assayed. The results showed that in poison food medium thyme oil had greatest antifungal activity against P. digitatum and R. stolonifer at 1,000 and Ն600 mL/L, respectively. In vapor phase, thyme oil at Ն5 mL completely inhibited the mycelial growth of pathogens. Summer savory oil at Ն600 mL/L had a significant inhibitory effect on mycelial growth of R. stolonifer. Fennel oil showed the lowest antifungal activity against the pathogens. All the essential oil treatments completely inhibited the growth of R. stolonifer in vapor phase method. Also R. stolonifer were more sensitive against the essential oils. Gas chromatography-mass spectrometry analysis showed that main compounds identified in sweet basil, fennel, summer savory and thyme oils were linalool (65.25%), trans-anethole (64.42%), carvacrol (54.14%) and b-ocimene (12.62%), respectively. Therefore, thyme and summer savory oils have a promising potential to use antifungal agent against fruit and vegetable fungi. PRACTICAL APPLICATIONS The results of this work show that thyme, summer savory and fennel oils have a high potential to be used as an antifungal agents for control of postharvest phytopatogenic fungi especially in vapor phase method. Therefore, essential oils as safe aromatic compounds that do have not negative effects on human health and environment may be used as a novel and practical tool for preservation of postharvest quality of horticultural crops and are suitable alternative for synthetic fungicides.
International Journal of Pharmacy and Pharmaceutical Sciences, 2017
Objective: The aim of the present study was to evaluate the antifungal potential of β-Ionone; carvone and 1,8-cineole which are three essential oil components.Methods: For that purpose, the minimum inhibitory (MIC) and fungicidal (MFC) concentrations of these compounds were determined by the microdilution method using the 96 well microtiter plates. The efficiency of these compounds was tested against the spores of Penicillium expansum; a strain responsible for huge post-harvest losses during storage of fruits and capable of producing patulin, a very dangerous mycotoxin for the human health.Results: The obtained results showed a very strong inhibition of the growth of P. expansum spores with very low MIC values determined for β-Ionone (0.625 %); Carvone (0.3125 %) and 1,8-cineol (0.078125 %). In addition, the evaluation of MFCs for the tested essential oil components showed that β-Ionone and carvone molecules exhibited the same MFCs at 5 % against P. expansum spores. However, the bes...
Antifungal Activities of the Essential Oils on Post-harvest Disease Agent Penicillium digitatum
Pakistan Journal of Biological Sciences, 2005
Antifungal activities of the essential oils obtained from Hyssopus officinalis, Cuminum cyminum, Thymus vulgaris and cones of cupressus arizonica were investigated against Aspergilus flavus. Different concentrations of the essential oils on conidial germination and germ tube elongation were determined in-vitro. Essential oils applied in 5 levels, included 0 (as control), 0.125, 0.25, 0.375 and 0.5 %. The antifungal activities of the these essential oils were evaluated by disc diffusion method on PDA medium. The results showed that the essential oil of all plants affected the growth of Aspergillus flavus under in-vitro conditions. Aspergillus flavus sopres in control treatment filled the petridish medium on second day of experiment, but essential oils treatments in some levels inhibited and in others decreased the growth of Aspergillus flavus. GC-MS analysis of the chemical composition of essential oils were investigated to determine their different component. Data showed essential oil of Cuminum cyminum was more effective in comparison whit others. Furthermore, the study suggests that these essential oils can be used as preservatives in foods.