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ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS
Author(s) -
VIUDAMARTOS M.,
RUIZNAVAJAS Y.,
FERNÁNDEZLÓPEZ J.,
PÉREZÁLVAREZ J.A.
Publication year - 2007
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00063.x
Subject(s) - essential oil , origanum , syzygium , aspergillus flavus , aspergillus niger , food spoilage , thymus vulgaris , antifungal , thymol , biology , food science , botany , traditional medicine , microbiology and biotechnology , medicine , genetics , bacteria
The antifungal potential of essential oils of oregano ( Origanum vulgare ), thyme ( Thymus vulgaris ) and clove ( Syzygium aromaticum ) was determined. To establish this antifungal potential, two molds related to food spoilage, Aspergillus niger and Aspergillus flavus, were selected. The agar dilution method was employed for the determination of antifungal activities. The three essential oils analyzed presented inhibitory effects on both molds tested. Oregano essential oil showed the highest inhibition of mold growth, followed by clove and thyme. Aspergillus flavus was more sensitive to thyme essential oil than A. niger. Clove essential oil was a stronger inhibitor against A. niger than against A. flavus.