Antifungal Activities of Thyme, Clove and Oregano Essential Oils

Viuda‐Martos, Manuel; Ruiz-Navajas, Y.; Fernández‐López, Juana; Pérez‐Álvarez, José Angel

doi:10.1111/j.1745-4565.2007.00063.x

Cited by 150 publications

(98 citation statements)

References 27 publications

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“…In case of C samples, there was a steady increase in all the counts and the sample was completely spoiled (putrid) by 2nd day. The inhibitory effect of clove extract E. coli, S. aureus, B. cereus and spoilage organisms has been well established (Karur Sofia et al 2007, Baohua Kong et al 2007) and on certain fungi (Omidbeygi et al 2007;Tullio et al 2007;Guo and Cheng 2006;Viuda Martos et al 2007). Present investigation revealed the inhibitory effect of clove extract on meat spoilage organisms, the effect being more profound because of the low surface pH of mutton caused by acidulant treatment (Sara Burt 2004).…”

Section: Resultsmentioning

confidence: 99%

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

et al. 2011

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Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25±2°C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25±2°C.

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Section: Resultsmentioning

confidence: 99%

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

et al. 2011

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“…In addition, they show metal-chelating potential (Rice-Evans, Miller J, Bolwell, & Bramley, 1995;Tung, Wu, & Chang, 2007). Moreover, phenolic compounds have different biological activities as antibacterial, anticarcinogenic, anti-inflammatory, anti-viral, anti-allergic, estrogenic, and immune-stimulating agents (Larson, 1988;Viuda-Martos, Ruiz-Navajas, Ferna´ndez-Lo´pez, & Pe´rez-Á lvarez, 2007.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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The total phenolic content, flavonoid content and antioxidant activity of methanol, ethanol, water and ethyl acetate extracts of the leaves and berries of myrtle (Myrtus communis) were measured. Total phenolic content was assessed by the Folin-Ciocalteau assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge the 2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS þ ) radical. The results pointed to the significant antioxidant activities of the methanol and water extracts, the overall strength being in the order of methanol 4 water 4 ethanol 4 ethyl acetate in both, leaf and berry extracts. In all cases, the extracts obtained from leaves showed higher antioxidant activity and higher total phenolic and flavonoid contents than the corresponding extracts obtained from berries. The phenolic content exhibited a strong association (r 2 ¼ 0.9452) with antioxidant activity.Keywords: Myrtus communis; antioxidant activity; phenolic compounds; flavonoid Se determino´el contenido de compuestos feno´licos totales y de flavonoides, ası´como la actividad antioxidante de diferentes extractos (metanol, etanol, acetil e´ter y agua) de hojas y frutos de myrtus (Myrtus communis). El contenido de compuestos feno´licos totales se determino´mediante el me´todo de Folin-Ciocalteau, el contenido de flavonoides mediante un me´todo colorime´trico usando como flavonoide esta´ndar la rutina, mientras que la actividad antioxidante se determino´midiendo la capacidad de los extractos para captar el radical ABTS þ . Los resultados mostraron una significante actividad antioxidante de los extractos metano´licos y acuosos, siendo la intensidad de dicha actividad antioxidante en el siguiente orden: metanol 4 agua 4 etanol 4 acetil e´ter, tanto en el caso de los extractos procedentes de hojas como de frutos. Para todos los extractos, los procedentes de las hojas de myrtus presentaron mayor actividad antioxidante y mayor contenido en polifenoles totales y en flavonoides que los correspondientes extractos de frutos. El contenido total de compuestos feno´licos totales presento´una alta correlacio´n (r 2 ¼ 0,9452) con la actividad antioxidante.

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“…The strong antifungal activity of O. vulgare essential oil can be attributed to its high content of some phenolic compounds, mostly carvacrol and thymol (Viuda-Martos et al 2007, Clef et al 2013. Although the thymol content in the EO used in this study was relatively low (3.86%), carvacrol was the main component (64.06%).…”

Section: Morpho-physiological Changesmentioning

confidence: 99%

“…Adam et al 1998, Clef et al 2013, Delić et al 2013 along with several studies concerning anti-Aspergillus activity (e.g. Viuda Martos et al 2007, Carmo et al 2008, Souza et al 2010.…”

Section: Introductionmentioning

confidence: 99%

Comparison of anti-Aspergillus activity of Origanum vulgare L. essential oil and commercial biocide based on silver ions and hydrogen peroxide

Savković¹,

Stupar²,

Grbić³

et al. 2016

Acta Botanica Croatica

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-The antifungal activities of Origanum vulgare essential oil (EO) and of a biocide based on silver and hydrogen peroxide (Sanosil S003) against seven Aspergillus species isolated from different substrata (stone, brick, silk and paper) of cultural heritage objects in Serbia were evaluated. Microdilution, agar dilution and microatmosphere methods were used to determine minimal fungistatic and minimal fungicidal concentrations (MIC and MFC), and light microscopy to determine structural abnormalities. MIC and MFC values for O. vulgare EO ranged from 0.2 to 5 mg mL −1 and for Sanosil S003 from 5 to 250 mg mL −1 . Aspergillus sp. sect. fumigati was the most susceptible isolate, where MIC and MFC values were achieved at 0.5 mg mL −1 for O. vulgare EO, while MIC and MFC values for Sanosil S003 were achieved at 5 and 10 mg mL −1 , respectively. Morpho-physiological changes were documented in all isolates, including lack of sporulation, depigmentation of conidiogenous apparatus and conidia, and presence of aberrant fungal structures. O. vulgare EO exhibited stronger anti-Aspergillus activity than Sanosil S003, as demonstrated by the higher MIC and MFC values and fewer morpho-physiological changes observed in the tested Sanosil S003 concentrations. O. vulgare EO could be an excellent alternative to commercial biocides, with high potential in the fi eld of cultural heritage conservation.

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Antifungal Activities of Thyme, Clove and Oregano Essential Oils

Cited by 150 publications

References 27 publications

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Comparison of anti-Aspergillus activity of Origanum vulgare L. essential oil and commercial biocide based on silver ions and hydrogen peroxide

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