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Antifungal Activity of Lemon Essential Oil, Coriander and Cinnamon Extracts on Foodborne Molds in Direct Contact and the Vapor Phase
Author(s) -
Dimić Gordana,
KocićTanackov Sunčica,
Mojović Ljiljana,
Pejin Jelena
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12410
Subject(s) - penicillium chrysogenum , cladosporium cladosporioides , essential oil , food science , aspergillus parasiticus , chemistry , botany , biology , aspergillus flavus , biochemistry
The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds ( A spergillus parasiticus , C ladosporium cladosporioides , E urotium herbariorum , P enicillium chrysogenum and A spergillus carbonarius ) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at ≥1.25 μL / mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited A s. parasiticus , C . cladosporioides , E . herbariorum and P . chrysogenum at 4.17 μL / mL . A s. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods. Practical Applications Lemon oil and coriander extract may be useful in the system to provide natural control of the growth of mold in certain foods in direct contact or exhibiting inhibitory effects by acting with the environment under packaged products.