Antifungal activity of chamomile essential oil against Aspergillus sp. isolated from stored grains

Microbial contamination of food and agricultural commodities is a global challenge that affects food safety, quality, and economic stability. Grain contamination by fungi associated with mycotoxin production is a major problem which directly related to food safety and preservation. In the present study, the effectiveness of Chamomile essential oil (CEO) in preventing fungal growth and mycotoxin production was studied against stored fungi (Aspergillus sp.). The minimum inhibitory concentration (MIC) of CEO was determined by the broth dilution method, followed by evaluating the mechanism of action, both microscopic and biochemical assays. The fungistatic or fungicidal efficiency of the treatment against the fungus in soybean seeds after treatment was also assessed.
Results demonstrated that antifungal activity is concentration-dependent, where CEO inhibited fungal growth and caused structural damage in terms of hyphal density and morphology. Regrowth studies showed that lower concentrations allowed partial recovery, suggesting a fungistatic effect, whereas higher concentrations effectively suppressed regrowth, indicating stronger antifungal action.
In conclusion, chamomile EO has good antifungal efficacy and potential as a natural preservative. However, its efficacy is dependent on the dosage, and more research is necessary to achieve optimum utilisation in food grains and products.