Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia

Four taxa of the Lamiaceae family growing in Apulia (Clinopodium suaveolens, Satureja montana subsp. montana, Thymbra capitata, and Salvia fruticosa subsp. thomasii) that had not been previously studied for their potential use in the food sector, were analyzed for their essential oils (EOs) composition and antioxidant and antimicrobial properties against some microorganisms, isolated from bread and bakery products, including molds (Aspergillus niger, Penicillium roqueforti) and spore-forming bacteria (Bacillus amyloliquefaciens and Bacillus subtilis). Two different sites were considered for each plant species, and the strongest antimicrobial EOs, which were active against all of the microorganisms tested, were those from one S. montana subsp. montana sample (Sm2) and both T. capitata EOs (Tc1 and Tc2) with Minimal Inhibitory Concentration (MIC) values ranging between 0.093% and 0.375% (v/v) against molds, while higher values were registered for bacteria (0.75–1%). In particular, the biological activity of EOs from T. capitata and S. montana subsp. montana was maybe due to the high amount of thymol and carvacrol, which were also responsible for the highest antioxidant activity. S. fruticosa subsp. thomasii EOs had different chemical profiles but showed only a slight antibacterial effect and no antifungal activity. C. suaveolens showed no significant changes between EOs with an interesting antifungal activity (MIC 0.093%÷0.187% v/v), which may be due to the presence of pulegone. These plant species can be considered as promising sources of bioactive compounds to be exploited as biopreservatives in bread and bakery products mainly considering the low concentration needed to inhibit microorganism’s growth.

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Antifungal activity of epecific plant essential oils against fusarium graminearum

Journal of Plant Science and Phytopathology ◽

10.29328/journal.jpsp.1001052 ◽

2020 ◽

Vol 4 (3) ◽

pp. 060-062

Author(s):

Özsoy Esma ◽

Kesercan Buket ◽

Yörük Emre

Keyword(s):

Antifungal Activity ◽

Essential Oil ◽

Essential Oils ◽

Fusarium Graminearum ◽

Management Strategies ◽

Head Blight ◽

Fungicide Treatment ◽

Plant Essential Oils ◽

Cultivar Development ◽

Potential Use

fusarium graminearum is one of the most popular phytopathogens of cereals worldwide. F. graminearum is the major causal agent of head blight of wheat and barley. Disease-resistant cultivar development, antagonistic microorganism usage and fungicide treatment are the most common strategies in head blight management strategies. However, these methods have some important disadvantages. The use of plant-derived essential oil against F. graminearum seems to be a promising approach due to the recent researches. This review summarizes the potential use of essential oils to fight against F. graminearum.

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Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products

Journal of Applied Microbiology ◽

10.1046/j.1365-2672.2003.01927.x ◽

2003 ◽

Vol 94 (5) ◽

pp. 893-899 ◽

Cited By ~ 101

Author(s):

M. E. Guynot ◽

A. J. Ramos ◽

L. Seto ◽

P. Purroy ◽

V. Sanchis ◽

...

Keyword(s):

Antifungal Activity ◽

Essential Oils ◽

Volatile Compounds ◽

Bakery Products

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Antifungal Activity and Potential Use of Essential Oils AgainstFusarium culmorumandFusarium verticillioides

Journal of Essential Oil Bearing Plants ◽

10.1080/0972060x.2015.1010601 ◽

2015 ◽

Vol 18 (2) ◽

pp. 359-367 ◽

Cited By ~ 15

Author(s):

Josefa Roselló ◽

Francisca Sempere ◽

Isidora Sanz-Berzosa ◽

Amparo Chiralt ◽

M. Pilar Santamarina

Keyword(s):

Antifungal Activity ◽

Essential Oils ◽

Potential Use

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Screening for Antifungal Activity of Some Essential Oils Against Common Spoilage Fungi of Bakery Products

Food Science and Technology International ◽

10.1177/1082013205050901 ◽

2005 ◽

Vol 11 (1) ◽

pp. 25-32 ◽

Cited By ~ 23

Author(s):

M. E. Guynot ◽

S. MarÍn ◽

L. SetÚ ◽

V. Sanchis ◽

A. J. Ramos

Keyword(s):

Antifungal Activity ◽

Essential Oil ◽

Essential Oils ◽

Fungal Growth ◽

Bakery Products ◽

Agar Culture ◽

Antifungal Effect ◽

Plant Essential Oils ◽

Oil Concentration ◽

Spoilage Fungi

The antifungal effect of 20 essential oils against the most important moulds in terms of spoilage of bakery products ( Eurotiumspp., Aspergillusspp. and Penicilliumspp.) was investigated. Suitable solutions of essential oils were added directly to an agar culture medium (containing 2% wheat flour) to obtain a final concentration in the range between 0 to 1,000 ppm. Antifungal activity was tested at different water activity ( aw) and pH conditions, and the fungal growth was followed by measuring the colony diameter during the incubation period. Only cinnamon leaf, rosemary, thyme, bay and clove essential oils exhibited some antifungal activity against all isolates. The antifungal activity depended on aw and pH levels. In general, a stronger inhibition was observed as the water availability increased, moreover, in some cases at 0.80 aw they favoured fungal growth. The interaction between essential oil concentration and pH depended mainly on the essential oil. Rosemary, thyme and bay were more effective at pH 5, loosing their activity as pH increased, while only cinnamon leaf was more effective near neutrality. These findings strengthen the possibility of using plant essential oils as an alternative to chemicals to preserve bakery products.

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Chemical profiles and antioxidant activities of the essential oils of two medicinal plant species grown in Tunisia

Journal of Essential Oil Research ◽

10.1080/10412905.2013.775675 ◽

2013 ◽

Vol 25 (4) ◽

pp. 324-329 ◽

Cited By ~ 5

Author(s):

L. Riahi ◽

H. Chograni ◽

S. Ziadi ◽

Y. Zaouali ◽

N. Zoghlami ◽

...

Keyword(s):

Medicinal Plant ◽

Essential Oils ◽

Plant Species ◽

Antioxidant Activities ◽

Medicinal Plant Species ◽

Chemical Profiles

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Composição química dos óleos essenciais de Schinus molle e atividade antifúngica em Sclerotinia sclerotiorum

Colloquium Agrariae ◽

10.5747/ca.2020.v16.n3.a377 ◽

2020 ◽

Vol 16 (3) ◽

pp. 115-123

Author(s):

Antonio Carlos Pereira de Menezes Filho ◽

Wendel Cruvinel de Sousa ◽

Carlos Frederico de Souza Castro

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Antifungal Activity ◽

Essential Oil ◽

Essential Oils ◽

Sclerotinia Sclerotiorum ◽

White Mold ◽

Great Efficacy ◽

Chemical Profiles ◽

Type Apparatus

Schinus molleis popularly known as aroeira-salsa, with aromaticleaves and branches. The present study wasto evaluate the chemical composition ofthe essential oils fromthe branches and leaves from S. molleand,antifungal activity on the isolate fromSclerotinia sclerotiorum(white mold).The branches and leaves were collected and processed to extractessential oils by hydrodistillation in a Clevenger type apparatus. The yields from essential oils extraction,and their chemical profiles were evaluated by gas chromatography with mass spectrometry.The essential oils yields were 0.21 and 0.37%, with 16 and 21 compounds identified for the essential oils of the branches and leaves, respectively. The major compounds were δ-cadiene 21.77%, viridiflorol 21.74, copaene 12.9% and caryophyllene 9.99% for the essential oil of the branches, for essential oil of the leavesgermacrene D 39.00%, α-pinene 14.77%,and germacrene B 6.25%.The antifungal activity had mycelial inhibition in S. sclerotiorumin allevaluatedconcentrations, with emphasis on 100 μLmL-1,which had inhibition from86.4 and 81.3% for branches and leaves, respectively. The essential oils fromS. mollehad good yields and are rich in monoterpenics and sesquiterpenicscompounds, and have great efficacy inantifungal activity.

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PRESERVATION OF MICROBIAL SPOILAGE OF FOOD BY BIOSURFACTANT-BASED COATING

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11s2.28592 ◽

2018 ◽

Vol 11 (14) ◽

pp. 98 ◽

Cited By ~ 2

Author(s):

Vikrant Sharma ◽

Muskaan Garg ◽

Devismita Talukdar ◽

Pallavi Thakur ◽

Marius Henkel ◽

...

Keyword(s):

Antifungal Activity ◽

Room Temperature ◽

Antimicrobial Properties ◽

Food Preservation ◽

Pseudomonas Sp ◽

Microbial Spoilage ◽

Preservation Methods ◽

Potential Use

Objectives: Microbial spoilage of food is one of the leading causes of food scarcity worldwide, which could have devastating effect on the socioeconomic of any country. Along with classical food preservation methods, various innovative approaches can significantly increase the food safety. Biosurfactants are the amphiphilic microbial metabolites, while many of them have potential antimicrobial properties and therefore can be used for food preservation. Methods: During this study, three biosurfactants obtained from Bacillus subtilis (two of them) and Pseudomonas sp. (rhamnolipid) were screened for their antifungal activity against Aspergillus oryzae (MTCC 1846), Fusarium solani (MTCC 350), and Curvularia sp. by various in vitro and in vivo methods. Results: During this study, among three surfactants only Pseudomonas sp. biosurfactant (rhamnolipid) exhibited significant antifungal activity against A. oryzae, F. solani, and Curvularia sp. Further, the rhamnolipid coating (1 mg/ml) on lemon, potato and tomato protected them from fungal spoilage up to 15 days at room temperature in contrast to untreated samples which started spoiling in 6–7 days. Discussion: Above findings emphasis on the potential use of biosurfactants for the preservation of food items, however, a detailed study to ensure the safety of biosurfactant is of prerequisite.

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