Antifungal activity of Mentha piperita and Carum carvi essential oils
Plavšić, Dragana V. (Institute of Food Technology, Novi Sad (Serbia)) | Dimić, Gordana R. (Faculty of Technology, Novi Sad (Serbia)) | Psodorov, Đorđe B. (Institute of Food Technology, Novi Sad (Serbia)) | Psodorov, Dragan Đ. (Faculty of Technology, Novi Sad (Serbia)) | Šarić, Ljubiša Ć. (Institute of Food Technology, Novi Sad (Serbia)) | Čabarkapa, Ivana S. (Institute of Food Technology, Novi Sad (Serbia)) | Košutić, Milenko B. (Institute of Food Technology, Novi Sad (Serbia))
Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway essential oils against the selected fungi. Eight species of molds were selected for antifungal testing: Alternaria alternata, Aspegillus flavus, A. niger, A. versicolor, Eurotium herbariorum, Penicillium aurantiogriseum, P. chrysogenum and P. expansum. Testing of essential oils antifungal activity against the selected species was conducted using the disc diffusion method by adding mint and caraway essential oils (0.5, 1, 5, and 10 µl per disc). Antifungal activity of essential oils was expressed by the diameter of inhibition zone (mm). The most powerful effect of mint essential oil was recorded against E. herbariorum, as its growth was com- pletely inhibited by the quantity of 5 µl. The weakest inhibitory effect was observed against P. chrysogenum (inhibition zone 13.67 mm) by the quantity of 10 µl. The most powerful antifungal activity of caraway was observed against E. herbariorum as growth was com- pletely inhibited by the quantity of 10 µl. The weakest inhibitory effect was observed against A. niger (inhibition zone 28 mm) by the quantity of 10 µl.
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