Antifungal Activity and Potential Use of Essential Oils Against Fusarium culmorum and Fusarium verticillioides
2015
Roselló, Josefa | Sempere Ripoll, Francisca | Sanz Berzosa, Isidora | Chiralt, Amparo | Santamarina, M Pilar
Essential oils of bay leaf, cinnamon, clove and oregano were tested in vitro and oregano essential oil in vivo , against two foodborne fungi belonging to the dominant mycobiota of stored rice, Fusarium culmorum and Fusarium verticillioides , collected from the Albuferarice-producing Mediterranean area near Valencia (Spain). Chemical composition was identified by gas chromatography-mass spectrometry. Essential oils presented a high percentage of oxygenated components: 78.8 % in bay leaf (eucalyptol 51 %); 90.3 % in clove (eugenol 89.8 %); 92 % in cinnamon (eugenol 60 % and eugenyl acetate18.3 %); 71.8 % in oregano (carvacrol 49.6 % and thymol 21.2 %). Monoterpenes and sesquiterpenes were: 18 % in bay leaf, 9 % in clove, 5 % in cinnamon, 25 % in oregano. This research showed that essential oils have a great potential to control both fungal pathogens. In the in vitro test, the essential oils of cinnamon, clove and oregano reduced fungal growth by 90 % and almost 100 %, being oregano the most effective essential oil to inhibit fungal growth. The effect of the oregano essential oil on fungal development in inoculated rice grains demonstrated its effectiveness.
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