All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99

ViewsDownloads

Relative Articles

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Antibacterial activity of the essential oil of Origanum vulgare L. (Lamiaceae) against bacterial multiresistant strains isolated from nosocomial patients

Effects of aqueous extract of Origanum vulgare L. (Lamiaceae) on the preimplantational mouse embryos Efecto del extracto acuoso de Origanum vulgare L. (Lamiaceae) en embrio- nes preimplantacionales de ratón

Effectiveness of Origanum vulgare L. and Origanum majorana L. essential oils in inhibiting the growth of bacterial strains isolated from the patients with conjunctivitis

Potencial antioxidante dos extratos de manjeric?o (Ocimum basilicum Lamiaceae) e orégano (Origanum vulgare Lamiaceae) em óleo de soja

Potencial antioxidante dos extratos de manjeric o (Ocimum basilicum Lamiaceae) e orégano (Origanum vulgare Lamiaceae) em óleo de soja Potential of basil (Ocimum basilicum L.) and oregano (Origanum vulgare L.) extracts as antioxidant to soybean oil

Allelopathy of Cold Water Extracts from Origanum vulgare ssp. vulgare L.

Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli

Anatomical characteristics of Turkish steno-endemic Origanum leptocladum Boiss. (Lamiaceae)

More...

The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species

DOI: 10.1590/S1517-83822008000200030

Keywords: o. vulgare, essential oil, aspergillus.

Full-Text   Cite this paper   Add to My Lib

Abstract:

origanum vulgare l. (lamiaceae) has been currently known for their interesting antimicrobial activity being regarded as alternative antimicrobial for use is food conservation systems. this study aimed to evaluate the effectiveness of o. vulgare essential oil in inhibiting the growth of some food-related aspergillus species (a. flavus, a. parasiticus, a. terreus, a. ochraceus, a. fumigatus and a. niger). the essential oil revealed a strong anti-aspergillus property providing an inhibition of all assayed mould strains. mic values were between 80 and 20 μl/ml being found a mic50 of 40 μl/ml. the essential oil at concentration of 80 and 40 μl/ml provided a fungicidal effect on a. flavus, a. fumigatus and a. niger noted by a total inhibition of the radial mycelial growth along 14 days of interaction. in addition, the essential oil was able to inhibit the mould spores germination when assayed at concentrations of 80 and 40 μl/ml. our results showed the interesting anti-aspergillus activity of o. vulgare essential oil supporting their possible use as anti-mould compound in food conservation.

Full-Text

comments powered by Disqus