The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis

Kocić‐Tanackov, Sunčica; Dimić, Gordana; Tanackov, Ilija; Pejin, Dušanka J.; Mojović, Ljiljana; Pejin, Jelena

doi:10.1016/j.lwt.2012.04.013

Cited by 36 publications

(22 citation statements)

References 48 publications

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“…The chemical compounds mentioned by the authors, although in different amounts, were also identified by other researchers in oregano essential oil (dos Santos Rodrigues et al, 2017) and oregano extract (Kocić-Tanackov et al, 2012). …”

Section: Resultssupporting

confidence: 58%

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

Hać‐Szymańczuk

Cegiełka

Karkos

et al. 2018

Food Sci Biotechnol

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The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at − 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.

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Section: Resultssupporting

confidence: 58%

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

Hać‐Szymańczuk

Cegiełka

Karkos

et al. 2018

Food Sci Biotechnol

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“…Oregano EO is considered as a food preservative agent that prevents antifungal infections and mycotoxin production (Kocić‐Tanackov and others ). Previous studies have shown that EOs of oregano ( Origanum sp .)…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have shown that EOs of oregano ( Origanum sp .) and suico ( Tagetes minuta L.) can reduce or inhibit the growth of Aspergillus and Penicilliu m species (Kocić‐Tanackov and others ). Other authors (Beyki and others ) have reported that peppermint EO is effective to control Aspergillus flavus .…”

Section: Introductionmentioning

confidence: 99%

Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina

Camiletti

Asensio

Pecci³

et al. 2014

Journal of Food Science

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The objective in this study was to evaluate the antifungal activity of essential oils from native and commercial aromatic plants grown in Argentina against corn postharvest fungi and to link the essential oil bioactivity with lipid oxidation and morphological changes in fungus cell membrane. Essential oil (EO) of oregano variety Mendocino (OMen), Cordobes (OCor), and Compacto (OCom), mint variety Inglesa (Mi), and Pehaujo (Mp), Suico (Sui); rosemary (Ro), and Aguaribay (Ag) were tested in vitro against 4 corn fungi: A. flavus (CCC116-83 and BXC01), P. oxalicum (083296), and P. minioluteum (BXC03). The minimum fungicidal concentration (MFC) and the minimum inhibitory concentration (MIC) were determined. The chemical profiles of the EOs were analyzed by GC-MS. Lipid oxidation in cell membrane of fungi was determined by hydroperoxides and related with essential oil antifungal activity. The major compounds were Thymol in OCor (18.66%), Omen (12.18%), and OCom (9.44%); menthol in Mi and Mp; verbenone in Sui; dehydroxy-isocalamendiol in Ag; and eucaliptol in Ro. OCor, Omen, and OCom showed the best antifungal activity. No antifungal activity was observed in Ag and Ro EO. The hydroperoxide value depended on the fungi (P < 0.001) and the antimicrobial agent (P < 0.001).Membrane lipids were oxidized by Sui EO in A. flavus BXC01 and A. flavus CCC116-83 (0.021 and 0.027 meqO2 /kg, respectively). The results suggest that the EOs of OCor, OMen, OCom, Mi, Mp, and Sui grown in Argentina can be used as natural alternatives to control fungi that produce mycotoxin in maize.

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“…Oregano is known for its high antioxidant activity (Amarowicz et al, 2009;Kim et al, 2012). Antifungal activities of oregano is attributed carvacrol (Burt, 2004;Kocić-Tanackov et al, 2012). Moreover, it has additional advantages as flavor enhancer, apart from being beneficial to health; it adds variety to the food.…”

Section: Introductionmentioning

confidence: 99%

Effect of Oregano Herb on Dough Rheology and Bread Quality

Dhillon¹,

Ahluwalia²,

Kaur³

2013

IJFS

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The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis

Cited by 36 publications

References 48 publications

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina

Effect of Oregano Herb on Dough Rheology and Bread Quality

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