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

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.