Antifungal activity of dill essential oil (Anethum graveolens L.) in minced meat

Abstract

The objective of the present study was to evaluate the use of essential oil of dill (Anethum graveolens L.)Â as antifungal agent (in vivo) in food preservation. Minced meat used in these trials treated with 0.5% and 2.0% dill essential oil. The samples were packed into plastic bags and stored in refrigerator at 40C. Then examined every 2 days until appearance of deteriorative changes on minced meat under examination. Minced meats samples were evaluated for sensorial properties and mycological counts on days 0, 2, 4, 6 and 8 of storage. The obtained results showed that the tested essential oil caused a highly significant inhibition on fungal growth. It was found that essential oil of dill has antifungal activity against A. flavus in vivo. Also, the results indicated that the application of dill oil on the minced meats improves the mycological quality and extends the shelf-life of meat samples. Thus, the essential oil of dill could be used to control food spoilage as a potential source of food preservative as well as it considered as an eco-friendly antifungal agent. Â