Abstract
Cereal fungal contamination causes both economic and human health problems. In the present study, the chemical composition of commercial bay leaf, cinnamon, clove and oregano essential oils, and antifungal activity against three pathogenic fungi isolated from rice, were investigated. Essential oils presented a high percentage of oxygenated components: 78.8% in bay leaf (eucalyptol 52%); 90.5% in clove (eugenol 90%); 92% in cinnamon (eugenol 60% and eugenyl acetate 18.5%); 72% in oregano (carvacrol 50% and thymol 20%). Monoterpenes and sesquiterpenes were: 18% in bay leaf, 9% in clove, 5% in cinnamon, 25% in oregano. Cinnamon, and clove essential oils reduced fungal growth by 70%, 80% and almost 90%. Moreover, there was total inhibition using oregano until the seventeenth day. Oregano, clove and cinnamon oils could provide an alternative for controlling Bipolaris spicifer, Fusarium culmorum and Fusarium sambucinum in stored grains and seeds, so extending their shelf life.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: Agricultural Research & Technology: Open Access Journal
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.