Chemical Composition of Tea Tree (Melaleuca alternifolia) (Maiden & Betche) Cheel Essential Oil and Its Antifungal Effect on Foodborne Molds Isolated from Meat Products

Abstract

In this study, the composition of the essential oil of tea tree (Melaleuca alternifolia) leaves and the antifungal effects of the essential oil on food-borne molds isolated from meat products were investigated. The α-pinene (21.64 %), γ-terpinene (21.09 %), terpinen-4-ol (17.31 %), limonene (9.37 %), and o-cymene (6.54 %) were found to be the major components of M. alternifolia essential oil. The essential oil showed the highest antifungal activity on Aspergillus niger (25.82 mm zone diameter), followed by Aspergillus fumigatus (22.27 mm), Aspergillus flavus (21.092 mm), and Penicillium notatum (20.30 mm) (p<0.05), respectively. The minimum inhibitory concentration (MIC) values of M. alternifolia essential oil on the mold species used in the study varied between 0.032 and 0.376 mg/L, and the value of minimum fungicidal concentration (MFC) values ranged from 0.021 to 0.341 mg/L (p<0.05). The MIC/MFC ratio of M. alternifolia essential oil on 10 different mold species varies between 1.05 and 1.68 mg/L. According to the MIC/MFC ratio, the M. alternifolia essential oil showed a lethal effect on all of the mold species studied in this research.