Antifungal activity of essential oils and their combinations in in vitro and in vivo conditions.

Tejeswini, M. G. and Sowmya, H. V. and Swarnalatha, S. P. and Negi, P. S. (2014) Antifungal activity of essential oils and their combinations in in vitro and in vivo conditions. Archives of Phytopathology and Plant Protection, 47 (5). pp. 564-570.

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Abstract

Natural additives are in demand for the control of microbial growth in foods. Several natural compounds including essential oils (EOs) are being explored for food uses. In the present investigation, the antifungal activity of cinnamaldehyde, eugenol, peppermint and clove EOs and their combinations was evaluated against 12 species of Aspergillus, Fusarium, Penicillium and Rhizopus in in vitro and tomato fruit system (in-vivo). The EOs were able to inhibit complete growth of tested fungi at or below 0.6% level and 80 μL of EOs (except peppermint oil) in in vitro condition and tomato system, respectively. The fractional inhibitory studies showed either additive or indifferent effect by combining eugenol and peppermint, and indifferent or antagonist effect by combining the cinnamaldehyde and clove in both in vitro and in vivo studies. The findings may be useful for application of these EOs in foods, but their effects on organoleptic quality of foods need to be investigated.

Item Type:	Article
Uncontrolled Keywords:	antifungal; essential oil; fractional inhibitory concentration; minimum inhibitory concentration; tomato system
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Apr 2014 09:28
Last Modified:	25 Apr 2014 09:28
URI:	http://ir.cftri.res.in/id/eprint/11461

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