Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste

Omidbeygi, Maryam; Barzegar, Mohsen; Hamidi, Zohreh; Naghdibadi, Hassanali

doi:10.1016/j.foodcont.2006.12.003

Cited by 300 publications

(206 citation statements)

References 22 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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“…Satureja hortensis L., known as summer savory, from Labiatae family has been traditionally used as a stimulant, stomachic, carminative, expectorant, antidiarrheic, and aphrodisiac herb (23). Various biologically-active constituents from triterpene and flavonoid categories consisting of many components such as carvacrol, thymol, δ-terpinene, ρ-cymene, and α-and β-pinene (20) have been found in summer savory.…”

Section: Introductionmentioning

confidence: 99%

“…Carvacrol, which is a major component of savory essential oils with a concentration of 25-50 g kg -1 (20,22), has been known as a growth inhibitor against different bacteria and fungi (20,22). Effectiveness of the essential oils in preventing the growth of bacteria encourages research on the extraction of these oils Therefore, the objectives of this study were to focus only on summer savory and to quantitatively compare the components in the extracted essential oils when using MAHD and HD as extraction methods.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation

Rezvanpanah

Rezaei

Golmakani

et al. 2011

Braz. J. Microbiol.

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Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were also studied using GC-MS analysis. The same components with negligible differences in their quantities were found in the extracted essential oils using the two methods outlined above. Overall, to reduce the extraction time, MAHD can be applied at higher microwave levels without any compromise in the antibacterial properties of the essential oils extracted.

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“…Essential oils are natural products of vegetal origin, which can be used as natural additives in many foods due to their antibacterial, antifungal, antioxidant and anticarcinogenic properties (Conner and Beuchat 1984;Teissedre and Waterhouse 2000;Smith-Palmer et al 2001;Ultee et al 2002;Fisher et al 2007;Omidbeygi Keywords citrus fruit, Galactomyces citri-aurantii, Geotrichum citri-aurantii, sour rot, thyme oil. Abstract Aims: To investigate antifungal effect of thyme oil on Geotrichum citri-aurantii arthroconidia germination and germ tube elongation, to reveal effects of thyme oil on morphological structures on fungal hyphae and arthroconidia and to assess potential bio-control capacities of thyme oil against disease suppression in vivo conditions.…”

Section: Introductionmentioning

confidence: 99%

Antifungal activity of thyme oil againstGeotrichum citri-aurantii in vitroandin vivo

Liu

Wang

et al. 2009

Journal of Applied Microbiology

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Aims: To investigate antifungal effect of thyme oil on Geotrichum citri‐aurantii arthroconidia germination and germ tube elongation, to reveal effects of thyme oil on morphological structures on fungal hyphae and arthroconidia and to assess potential bio‐control capacities of thyme oil against disease suppression in vivo conditions. Methods and Results: Thyme oil controlled the growth of G. citri‐aurantii effectively. Arthroconidia germination and germ tube elongation in potato dextrose broth was greatly inhibited by thyme oil. At 600 μl l−1, it inhibited the germination of about 94% of the arthroconidia and the germ tube length was only 4·32 ± 0·28 μm. Observations using light microscope, scanning electron microscope and transmission electron microscope revealed ultrastructural modifications caused by thyme oil that included markedly shrivelled and crinkled hyphae and arthroconidia, plasma membrane disruption and mitochondrial disorganization. Thyme oil applied to ‘Satsuma’ mandarin oranges that had been artificially wounded and inoculated with G. citri‐aurantii reduced sour rot from 78·1% among untreated control fruit to 14·1% after 5 days at 26°C. Thyme oil applied to intact fruits reduced the decay from 76% among untreated control fruit to 35% after 30 days at 20°C. Thyme oil treatment did not harm ‘Satsuma’ mandarin oranges when they were examined after treatment and storage at 20°C for 30 days. Conclusions: Thyme oil may provide an alternative means of controlling postharvest sour rot on citrus fruit. Significance and Impact of the Study: The use of such essential oil may constitute an important alternative to synthetic fungicides. They can be exploited in commercial production and applied under storage and greenhouse conditions.

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Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste

Cited by 300 publications

References 22 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)

Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation

Antifungal activity of thyme oil againstGeotrichum citri-aurantii in vitroandin vivo

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