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COMPOSITION AND ANTIFUNGAL ACTIVITY OF THE BRAZILIAN MYRISTICA FRAGRANS HOUTT ESSENTIAL OIL
Author(s) -
VALENTE VÂNIA MARIA MOREIRA,
JHAM GULAB NEWANDRAM,
DHINGRA ONKAR DEV,
GHIVIRIGA ION
Publication year - 2011
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.1745-4565.2010.00285.x
Subject(s) - nutmeg , myristica fragrans , fungicide , fusarium oxysporum , antifungal , aspergillus niger , essential oil , fusarium , colletotrichum , composition (language) , horticulture , chemistry , food science , botany , biology , microbiology and biotechnology , linguistics , philosophy
Twenty‐eight components (corresponding to 94.3% of the total chromatographic peak area) were identified in the crude essential oil (EO) of the Brazilian nutmeg ( Myristica fragrans Houtt) by Kováts retention indices using gas chromatography and a mass spectral database. Out of these, presence of 11 compounds (corresponding to 87.3% of the total chromatographic peak area) was confirmed by standards. The crude EO at a concentration of 0.1% inhibited radial growth of Colletotrichum gloeosporoides (98%), Colletotrichum musa (97%), Fusarium oxysporum (75%), Fusarium semitectum (78%), Aspergillus niger (71%) and A. glaucus (60%). Growth inhibition increased from 85% to 100% at a concentration of 0.3%. This is the first study in the literature where the chemical composition of fresh nutmeg EO was unequivocally determined along with antifungal activities simultaneously. In addition, a wide antifungal spectrum of nutmeg EO has been described. PRACTICAL APPLICATIONS Spices have been used to cure diseases, preserve foods and as condiments since ancient times. Use of essential oils (EOs) from edible plants is an attractive alternative method to control food/feed fungi as they should, in principle, not be toxic to man and could replace toxic synthetic fungicides. Use of nontoxic natural compounds is attributed to growing problems encountered with microbial resistance towards conventional preservation with synthetic fungicides and an increasing demand for minimal processed food along with “green” image policies of food industry. Although the chemical composition of nutmeg EO has been extensively investigated over the past century, its antifungal potential has not been extensively investigated. This study demonstrates the potential of nutmeg EO as antifungal against Colletotrichum gloeosporoides, C. musae, Fusarium oxysporum, F. semitectum, Aspergillus niger and A. glaucus . Further studies are underway to evaluate nutmeg EO as a feed preservative.