Inhibitory effects of spices on growth and toxin production of toxigenic fungi

The chemical constituents of essential oil isolated by hydrodistillation of aerial parts of Origanum saccatum L. growing wild of 39 constituents were identified accounting for 99.11% of the oil of O. saccatum. The oil of O. saccatum contained, as main components, p‐cymene (82.8%), γ‐terpinene (6.2%), p‐cymene‐8‐ol (1.5%) and carvacrol (1.2%). The essential oil of O. saccatum was characterized by its high content of p‐cymene. Preliminary experiment was carried out in vitro using the diffusion method to investigate antimicrobial activity of the O. saccatum oil. The oil exerted varying levels of antimicrobial effects on the growth of all microorganisms (except for 100 ppm which belongs to Bacillus subtilis, Bacillus aureus). The antimicrobial activity of the O. saccatum oil was established by using agar diffusion method. The results showed that antimicrobial activity increased depending on the concentration degree used. The highest sensitive bacteria had Staphylococcus aureus and Escherichia coli. As a result, inhibitory effect of oil was weak on tested bacteria compared with fungi. The extent of inhibition of tested microorganism growth was dependent on the concentrations of essential oil used. PRACTICAL APPLICATIONS Some investigations showed that the use of spices in place of chemicals and synthetics has become indispensable because of their antimicrobial effects and also because of the increasing risk of the side effects of chemical and synthetic preservatives on health. Also, spices and derivatives have been used since ancient times to preserve foods, make foods tastier, cure diseases and produce aromatic substances. Many species of aromatic plants belonging to the Labiatae family grow wild in the east Mediterranean basin. Dried oregano leaves are well known not only in the herb industry mainly but also for other appetizing applications, and as a source of essential oils

Section: Resultsmentioning

confidence: 99%

CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.

Özcan¹,

Chalchat²

2009

“…EO against P. citrinum, and the potential of the EO for controlling fungal spoilage of cheese. Different EOs have been used as natural inhibitors of fungal growth and mycotoxin production during recent decades, and their phenolic compounds have a fundamental role (Bullerman 1974;Hitkoto et al 1980;Benjilali et al 1984;Basilico and Basilico 1999;Beatriz et al 2001;Burt 2004;Nguefack et al 2004.;Omidbeygi et al 2006;Rasooli et al 2006).…”

Section: Discussionmentioning

confidence: 99%

Effect of Zataria multiflora Boiss. Essential Oil on Growth and Citrinin Production by Penicillium citrinum in Culture Media and Mozzarella Cheese

Noori

Yahyaraeyat

Khosravi

et al. 2012

In the present work, the effects of Zataria multiflora Boiss. essential oil (EO) against growth and citrinin production by Penicillium citrinum ATCC 1156 were evaluated in culture media and mozzarella cheese. The growth was completely inhibited at 200 ppm on potato dextrose agar, and minimum fungicidal concentration of the EO was estimated at 400 ppm. EO strongly suppressed the growth and citrinin formation in media with a dose‐dependent manner. At 200 ppm in yeast extract sucrose (broth) flasks, mycelial dry weight and citrinin production significantly reduced by 87.5 and 92.4%, respectively (P < 0.05). The EO at all concentrations had an inhibitory effect against fungal growth and citrinin production by P. citrinum in mozzarella cheese but no concentration of EO tested was able to absolutely prevent the fungal growth and citrinin production in mozzarella cheese. It is concluded that this EO could be safely used as a preservative material on some kinds of food such as cheese to protect them from fungal contaminations. Practical Applications The significant (P < 0.05) inhibitory effect of the essential oil (EO) on growth and citrinin production by Penicillium citrinum presented in this study can propose the use of the EO as an antifungal compound in the food industry.

“…How the ancients obtained their knowledge we do not know, but modern research has shown that many of their ideas are valid. Scientific experiments on the antimicrobial properties of spices, herbs and their components have been documented in the late 19th Century and interest continues to the present (Corran and Edgar 1933;Fabian et al 1939;Webb and Tanner 1945;Dold and Knapp 1948;Maruzzella and Freundlich 1959;Beuchat 1976;Zaika and Kissinger 1979;Hitokoto et al 1980;Mabrouk and El-Shayeb 1980;Shelef et al 1980;Azzouz and Bullerman 1982;Ueda et al 1982;Zaika et al 1983;Deibel and Banwart 1984). It was also recognized quite early that the antiseptic power of spices and herbs resides in the essential oils and in some cases can be attributed Red Yepppr Ginger the strongest inhibitors for a variety of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION¹

Zaika

1988

461

253

Throughout the years numerous investigations concerning the inhibition of microorganisms by spices, herbs, their extracts, essential oils and various constituents have been reported. Many of these materials possess significant antimicrobial activity, which in many cases is due primarily to a particular constituent. Interpretation and comparison of results of various studies is complicated by variations in the methodology used for the determination of antimicrobial activity. The antimicrobial activity varies depending on the microorganism, the spice or herb and the test medium. These and other factors are examined in the light of their effect on the outcome of the test method.