Title of article
Antifungal Effects of Essential Oils of Zataria multiflora, Mentha pulegium, and Mentha piperita
Author/Authors
Zamanian Chaleshtori ، Z. Faculty of Veterinary Medicine - University of Shahrekord , Bonyadian ، M. Department of Health and Food Quality Control - Faculty of Veterinary Medicine - University of Shahrekord , Moshtaghi ، H. Department of Health and Food Quality Control - Faculty of Veterinary Medicine - University of Shahrekord , Ebrahimi ، A. Department of Microbiology - Faculty of Veterinary Medicine - University of Shahrekord
From page
41
To page
44
Abstract
Background: Among important fungi associated with foods are Aspergillus spp., Penicillium spp., and Geotrichum spp. In this study, we evaluated antifungal effects of Essential Oils (EOs) of Zataria multiflora, Mentha pulegium, and Mentha piperita. Methods: Antifungal properties of EOs of M. piperita, M. pulegium, and Z. multiflora against Aspergillus spp., Penicillium spp., and Geotrichum candidum were determined by agar well diffusion and broth macrodilution method. Data were analyzed by SPSS 20. Results: Among three studied plant EOs, Z. multiflora EO had the strongest antifungal activity (p 0.05) on tested fungi; so that the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) were 0.01 and 0.3% for G. candidum, 0.005 and 0.3% for Penicillium spp., and 0.1 and 0.3% for Aspergillus spp. Conclusion: All three studied plant EOs showed antifungal activities. However, as Z. multiflora EO showed the most antifungal effect, it could be specially suggested as natural powerful antifungal preservatives in the food industry. DOI: 10.18502/jfqhc.8.1.5462
Keywords
Antifungal Agents , Thymus Plant , Mentha pulegium , Mentha piperita
Journal title
Journal of Food Quality and Hazards Control
Journal title
Journal of Food Quality and Hazards Control
Record number
2579619
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