Antifungal Effect Of Essential Oils Research Articles

Antimicrobial and Antifungal Effects of Essential Oils from Origanum vulgare, Lavandula officinalis, and Syzygium aromaticum on Bacterial Strains through Gaseous Contact

Background: Hospital-acquired infections, also known as nosocomial infections, affect thousands of patients worldwide. In Algeria, these infections raise significant concerns and give rise to numerous questions due to hygiene deficits and non-compliance with preventive measures. Objective: The main objective of this study was to investigate the antibacterial and antifungal properties of Origanum vulgare, Lavandula officinalis, and Syzygium aromaticum, as well as their combinations, to discover new antibacterial and antifungal agents to combat nosocomial infections related to hospital and medical care environments. Materials and Methods: Essential oils were obtained by a Clevenger-type apparatus and analyzed using GC and GC/MS. The antimicrobial and antifungal activity was tested against several bacteria responsible for nosocomial infections in in-vitro tests using the gas contact method in sealed containers. Results: The essential oil extracted from S. aromaticum buds was primarily composed of eugenol (59.4%), E-β-caryophyllene (16.5%), and eugenyl acetate (10.5%). The analysis of the chemical composition of L. officinalis essential oil identified 1,8-cineole (22.8%), β-pinene (12.4%), and linalool (8.5%) as the main compounds. As for O. vulgare essential oil, its major components were carvacrol (72.6%) and thymol (10.5%). The results revealed that the essential oils of L. officinalis, O. vulgare and S. aromaticum, as well as their combinations, used at a concentration of 1/10, had a remarkable effect on the E. coli, P. aeruginosa and K. pneumoniae strains. In contrast, they had a limited effect on the Gram-positive strain, S. aureus. The antifungal effectiveness of the essential oil of O. vulgare, as well as the combination of O. vulgare and S. aromaticum, has been remarkable against the C. albicans species, leading to a complete inhibition of yeast growth Conclusion: Our results indicate that our essential oils have a broad spectrum of antimicrobial activity, which makes them particularly useful as disinfectants in health facilities and could be used as a valuable medicine to control nosocomial infections and avoid infections acquired during a stay in a health facility such as respiratory tract infections and urinary tract infections.

Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation

Aspergillus flavus colonization on agricultural products during preharvest and postharvest results in tremendous economic losses. Inspired by the synergistic antifungal effects of essential oils, the aims of this study were to explore the mechanism of combined cinnamaldehyde and nonanal (SCAN) against A. flavus and to evaluate the antifungal activity of SCAN loading into diatomite (DM). Shriveled mycelia were observed by scanning electron microscopy, especially in the SCAN treatment group. Calcofluor white staining, transmission electron microscopy, dichloro-dihydro-fluorescein diacetate staining and the inhibition of key enzymes in tricarboxylic acid cycle indicated that the antifungal mechanism of SCAN against A. flavus was related to the cell wall damage, reactive oxygen species accumulation and energy metabolism interruption. RNA sequencing revealed that some genes involved in antioxidation were upregulated, whereas genes responsible for cell wall biosynthesis, oxidative stress, cell cycle and spore development were significantly downregulated, supporting the occurrence of cellular apoptosis. In addition, compared with the control group, conidia production in 1.5 mg/mL DM/cinnamaldehyde, DM/nonanal and DM/SCAN groups were decreased by 27.16%, 48.22% and 76.66%, respectively, and the aflatoxin B1 (AFB1) contents decreased by 2.00%, 73.02% and 84.15%, respectively. These finding suggest that DM/SCAN complex has potential uses in food preservation.

Antifungal Properties of Pimenta racemosa (Mill.) and Mentha x piperita (L.) Essential Oils against Fusarium oxysporum Causing Tomato Fruit Rot

Fungal pathogens are responsible for the rot of tomatoes and cause health hazards to consumers as well as economic loss. The aims of this study were to evaluate the efficacy of essential oils from Pimenta racemosa (Mill.) and Mentha x piperita (L.) leaves as plant-based fungicide against Fusarium oxysporum strains associated with tomato rot. The chemical composition of the essential oils was determined by GC-MS analysis. Antifungal effects of essential oils against strain of F. oxysporum obtained from rotted tomato, were evaluated through the determination of Minimal Fungicide Concentration (MFC) and the Minimal Inhibitory Concentration (MIC). Results indicated that β-myrcene (19.48%), chavicol (15.39 %), and eugenol (46.65%) were the major components of the essential oil of Pimenta racemosa (Mill.). L-menthone (17.19 %), menthol (24.79%), and menthofuran (26.78 %) were the major components of the essential oil of Mentha x piperita (L.). Essential oil of Pimenta racemosa (Mill.) exhibited the highest antifungal activity against the growth of Fusarium oxysporum strain tested with a MIC and MFC of 0.75 and 1.25 μl.ml-1 respectively. These results provide an experimental basis for further research on the use of these plant extracts in the development of eco-friendly preservatives against fungi causing rots of tomato in post-harvest.

Using Essential Oils to Protect Peaches from Post-Harvest Rot Caused by Rhizopus Species

Rhizopus is an important post-harvest pathogen that causes rot in fruits and vegetables. During 2022, a considerable incidence of post-harvest rot of peaches was observed in local markets in Bahawalpur, Pakistan. The symptoms appeared as whiskery moldy growth on the surface of the fruit. The pathogen was isolated and identified as Rhizopus species based on morphological features. Under the microscope, sporangiospores of Rhizopus were observed as light brown in color. The colony was very fast-growing and spreading. The color of Rhizopus mycelium was greyish. The pathogenicity was confirmed to satisfy Koch’s postulates. The pathogen caused lesions on the surface of peach fruit. The current study also assessed the antifungal effects of essential oils on the growth of Rhizopus. Two essential oils were used: clove oil and cinnamon oil at concentrations of 0%, 25%, 50%, 75%, and 100%, respectively. The disease lesion with a diameter of 1.6 cm was treated with clove oil, 1.3 cm with 100% concentrated cinnamon oil, and 2.4 cm with the control (inoculated with Rhizopus). Cinnamon oil gave the maximum inhibition of Rhizopus on peach fruit compared to clove oil. The loss in fruit weight was minimum (2 g) in cinnamon-treated fruit compared to clove oil (3 g), control (2 g), and the infected one without any treatment (7 g). In conclusion, the study provides important information about Rhizopus as a significant post-harvest pathogen causing rot in fruits and vegetables, with a specific focus on peach fruit in Bahawalpur, Pakistan. The findings suggest that cinnamon oil could be a potential natural antifungal agent to mitigate post-harvest rot caused by the fungus in peaches.

Individual and Combined Antifungal Activities of Artemisia herba alba and Ammoides verticillata Essential Oils against the Three Main Pathogenic Microorganisms of Potato.

Potatoes are extremely important compared to other vegetable crops. Several species of fungi cause severe damage to different components of the plant (leaves, stems, and tubers), leading to significant losses during cultivation and even after harvest. In the framework of the investigation for alternative methods against the proliferation of these fungi, the present work focuses on the study of the antifungal effect of essential oils of some plants that could be used to solve these problems without the use of harmful chemical substances. This study aims to discuss the chemical composition of essential oils of Artemisia <i>herba alba</i> and <i>Ammoides verticillata</i> and evaluate their <i>in vitro</i> and </i>in vivo</i> antifungal activities in order to prevent fungal diseases of potatoes and replace chemical pesticides that cause neurodegenerative diseases. Essential oils extracted from the aerial parts of the plants Artemesia herba alba and Ammoides verticillata were analyzed by gas chromatography-mass spectrometry (GC/MS) and tested individually and in combination for their antifungal effects against Fusarium solani, Penicillium expansum, and Aspergillus flavus, by the radial growth technique. The essential oil of A. herba alba was mainly composed of hydrocarbon monoterpenes (80.8%), while the oil of A. verticillata was mainly composed of oxygenated monoterpenes (54.4%). The study on the antifungal effect of essential oils in vitro showed that essential oil of A. verticillata was more effective against P. expansum (64.40%) than A. flovus (41.10%) and F. Solani (53.30%), and the oil of A.herba alba was more effective against A. flavus (54.40%) and (42%) F. Solani. While the combination of these two essential oils of A. verticillata and A. herba-alba gave excellent results, i.e., 100% against P. expansum and A. flavus and 94.40% against F. solani and provided an in vivo protection to the potato in the range of 80% to 90% against the three fungi. A. herba alba and A. verticillata individual and combined essential oils are very effective antifungal biocides that can be used as an alternative to chemical pesticides to prevent their harmful effects on health.

Comparative analysis of essential oils from two Satureja species; extraction methods, chemical composition, and antimicrobial activities

This study aimed to investigate the antibacterial and antifungal properties of the essential oils extracted from two medicinal plants, Satureja sahendica and Satureja spicigera. Three different methods, including Multi-walled carbon nanotubes (MWCNT) extraction, Clevenger hydrodistillation (Clevenger HD) extraction, and simultaneous distillation-extraction (SDE), were employed to isolate the volatile components of the two species, and then extraction efficiencies were compared. The composition of the essential oils was analyzed using gas chromatography-mass spectrometry (GC-MS). The results revealed that the two plant species contain a significant amount of oxygenated monoterpenes, while sesquiterpenes have a lower percentage. The main compounds of S. sahendica and S. spicigera essential were thymol (10.28–46.83%), carvacrol (7.81–36.88%), terpinolene (5.73–28.53%), ɣ-terpinene (14.76–16.27%), linalool (5.11–14.43%), p-cymene (8.23–12.33%), terpinen-4-0l (4.93–9.97%), germacerene (8.19–9.44%), α-pinene (5.22–8.41%), thymoquinane (4.49–7.65%), 1,8-cineole (4.82–6.83%), spathulenol (3.01–5.47%). To study the antibacterial and antifungal effects of the obtained essential oils, the micro broth dilution method was used on four bacterial species, including Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Pseudomonas aeruginosa, as well as the fungus Candida albicans. The results indicated that both species essential oils had a high activity against C. albicans, while P. aeruginosa was the most resistant bacteria. Furthermore, it was found that S. sahendica essential oil exhibited a greater antimicrobial effect than S. spicigera. This study provides valuable insights into the antibacterial and antifungal effects of essential oils extracted from S. Sahendica and S. Spicigera, which have potential applications in medicinal industry.

Efficacy and Mechanisms of Action of Essential Oils' Vapours against Blue Mould on Apples Caused by Penicillium expansum.

Biofumigation with slow-release diffusers of essential oils (EOs) of basil, oregano, savoury, thyme, lemon, and fennel was assessed for the control of blue mould of apples, caused by Penicillium expansum. In vitro, the ability of the six EOs to inhibit the mycelial growth was evaluated at concentrations of 1.0, 0.5, and 0.1%. EOs of thyme, savoury, and oregano, at all three concentrations, and basil, at 1.0 and 0.5%, were effective in inhibiting the mycelial growth of P. expansum. In vivo, disease incidence and severity were evaluated on 'Opal' apples artificially inoculated with the pathogen and treated at concentrations of 1.0% and 0.5% of EOs. The highest efficacy in reducing blue mould was observed with EOs of lemon and oregano at 1.0% after 60 days of storage at 1 ± 1 °C (incidence of rot, 3 and 1%, respectively) and after a further 14 days of shelf-life at 15 ± 1 °C (15 and 17%). Firmness, titratable acidity, and total soluble solids were evaluated at harvest, after cold storage, and after shelf-life. Throughout the storage period, no evident phytotoxic effects were observed. The EOs used were characterised through GC-MS to analyse their compositions. Moreover, the volatile organic compounds (VOCs) present in the cabinets were characterised during storage using the SPME-GC-MS technique. The antifungal effects of EOs were confirmed both in vitro and in vivo and the possible mechanisms of action were hypothesised. High concentrations of antimicrobial and antioxidant compounds in the EOs explain the efficacy of biofumigation in postharvest disease control. These findings provide new insights for the development of sustainable strategies for the management of postharvest diseases and the reduction of fruit losses during storage.

Antifungal activity of essential oils against itraconazole-resistant pathogenic Candida isolated from vulvovaginal candidiasis.

Fungal infection by species of pathogenic Candida with antifungal resistance is currently a serious problem. Treatment with new medications is becoming more challenging to manage this type of infection. The present study aimed to investigate the antifungal effect of essential oils (EOs) against itraconazole-resistant species of pathogenic Candida. Seven essential oils were tested on 15 clinical isolates of itraconazole-resistant Candida from patients with vulvovaginal candidiasis. The antifungal action of selected EOs was evaluated using the disc diffusion method with the determination of the minimum inhibitory concentration (MIC) of effective Eos. Radish EO was the most effective type against all Candida isolates with MICs between 3.125% and 6.25% (v/v) .It also had a stronger effect than itraconazole. Six other EOs showed antifungal effects at varying concentrations and were dependent upon the type of isolate. Low concentrations of these six EOs were more effective against many isolates than their high concentrations. Moreover, camphor and linseed EOs were less effective on isolates. Radish EO has a strong antifungal activity against itraconazole-resistance species of Candida, even more than itraconazole. The antifungal action of some EOs can be increased through the use of low concentrations.

Phytochemical Analysis and Antioxidant, Antibacterial, and Antifungal Effects of Essential Oil of Black Caraway (Nigella sativa L.) Seeds against Drug-Resistant Clinically Pathogenic Microorganisms.

Nigella sativa (NS) is a plant that has long been utilized in traditional medicine as a treatment for certain diseases. The aim of this work was to valorize the essential oil (EO) of this species by phytochemical analysis and antimicrobial and antioxidant evaluation. EO was extracted by hydrodistillation from the seeds of Nigella sativa (EO-NS). Phytochemical content of EO-NS was evaluated by use of gas chromatography coupled to mass spectrometry (GC-MS/MS). Antioxidant ability was in vitro determined by use of three assays: 2.2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC) relative to two synthetic antioxidants: BHT and quercetin. Antimicrobial effect was evaluated against four clinically important bacterial strains (Staphylococcus aureus, ATCC 6633; Escherichia coli, K12; Bacillus subtilis, DSM 6333; and Proteus mirabilis, ATCC 29906) and against four fungal strains (Candida albicans, ATCC 10231; Aspergillus niger, MTCC 282; Aspergillus flavus, MTCC 9606; and Fusarium oxysporum, MTCC 9913). Fifteen constituents that accounted for the majority of the mass of the EO-NS were identified and quantified by use of GC-MSMS. The main component was O-cymene (37.82%), followed by carvacrol (17.68%), α-pinene (10.09%), trans-sabinene hydrate (9.90%), and 4-terpineol (7.15%). EO-NS exhibited significant antioxidant activity with IC50, EC50, and total antioxidant capacity (TAC) of 0.017 ± 0.0002, 0.1196 ± 0.012, and 114.059 ± 0.97 mg EAA/g, respectively. Additionally, EO-NS exhibited promising antibacterial activity on all strains under investigation, especially on E. coli K12 resulting in inhibition diameter of 38.67 ± 0.58 mm and a minimum inhibitory concentration (MIC) of 1.34 ± 0.00 μg/mL. Also, EO-NS had significant antifungal efficacy, with a percentage of inhibition of 67.45 ± 2.31% and MIC of 2.69 ± 0.00 μg/mL against F. oxysporum, MTCC 9913 and with a diameter of inhibition 42 ± 0.00 mm and MIC of 0.67 ± 0.00 μg/mL against C. albicans. To minimize development of antibiotic-resistant bacteria, EO-NS can be utilized as a natural, alternative to synthetic antibiotics and antioxidants to treat free radicals implicated in microbial infection-related inflammatory reactions.

Evaluation of the antifungal activity of essential oils against Alternaria alternata causing fruit rot of Eriobotrya japonica

Abstract Objectives The study was aimed to evaluate the effect of essential oils against fungal pathogens including the chemical analysis (GC-MS) of the most effective essential oil. Methods The antifungal effect of essential oils was assessed after morpho-molecular identification of Alternaria alternata. Mycelial growth inhibition (%) in in vitro treatment of eight essential oils at different concentrations was observed against A. alternata. Fungitoxicity assay was done following chemical composition analysis by Gas chromatography-mass spectrometry. Direct application of thyme oil was performed on healthy fruits against A. alternata. Results All eight essential oils showed mycelial growth inhibition at different levels, whereas thyme oil was found more efficacious against A. alternata. Chemical composition analysis detected 32 components and thymol was found in a higher percentage. Direct application of the most significant concentration of thyme oil was found effective against A. alternata with a varying decrease in decaying percentage. Conclusions Investigation of this study proved thyme oil as a potential and eco-friendly botanical fungicide effectively used against A. alternata on loquat fruit. The current study explored that thyme oil could be potentially used against A. alternata and its compounds could be further investigated for the development of eco-friendly approaches for the control of postharvest fruit rots.

Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films

In order to investigate the controlled release and antifungal effect of thyme essential oil on peach fruit, the four polysaccharides such as xanthan gum, gum tragacanth, arabic gum and pullulan were used to construct the essential oil-chitosan based composite film. The physical and chemical properties of composite film and its inhibition effect on Monilinia fructicola of peach fruit in vitro and in vivo were evaluated. The results showed that thyme essential oil contained some antifungal compounds such as 2-methoxy-3- (2-propenyl)-phenol, D-limonene and thymol. The addition of four polysaccharides decreased the tensile strength and elongation at break of composite film, and caused obvious fluctuation in the peak at 3263, 2884, 1552 and 1025 cm-1. Particularly, the strong interaction was found between chitosan and arabic gum which improved the antifungal effect of thyme essential oil in vitro. Moreover, the chitosan composite film combined with arabic gum exhibited the best inhibition effect on Monilinia fructicola of peach fruit in vivo regardless of the coating of film solution or film fumigation method. The work showed that chitosan-arabic gum composite film would be a potential application for improving the antifungal effect of essential oil on the preservation of peach fruit.

Antioxidant and antifungal activities of essential oils from Algerian spontaneous plants against five strains of Fusarium spp.

Summary The present study evaluates the antioxidant and antifungal effects of essential oils (EOs) from Thymus vulgaris, Thymus algeriensis, Mentha piperita, Mentha pulegium, Artemisia herba-alba and Artemisia campestris, on five strains of Fusarium. The chemical composition of EOs of T. vulgaris, T. algeriensis, A. herba-alba, M. piperita and M. pulegium is characterized by a dominance of the family of oxygenated monoterpenes with 73.85%, 59.41%, 70.01%, 60.01% and 87.2%, respectively. On the other hand, the EO of A. campestris showed a diverse composition by similar percentages between all families. The two strains BD17 and INRA 349 were found to be resistant to low concentrations of EOs from T. algeriensis, A. campestris and A. herba-alba, sensitive to EOs of M. pulegium and M. piperita and very sensitive to T. vulgaris EO (0.25 μl/ml). A high antioxidant effect was recorded by T. vulgaris EO in BCB assay with an effective concentration (0.5 mg/ml) 3 to 60 times higher compared to the other EOs tested. This antioxidant capacity of T. vulgaris EO was also recorded with DPPH assay at an EC50=1.41 mg/ml.

Natural Preservatives

Preservatives are used in cosmetics, pharmaceuticals, food and industrial products to prevent deterioration of the product and to prolong its use. Preservatives are classified into two groups as natural and synthetic according to their source. However, the interest in natural preservatives has increased due to the negative effects of synthetic preservatives on health and the increasing concerns about their safety. Plants have been used in many fields such as medicine, food, perfume and cosmetics since ancient times, and they are important as natural preservatives. There are studies in which the antioxidant, antibacterial and antifungal effects of essential oils, extracts prepared from herbal drugs with various solvents, and herbal active substances purified and isolated from these extracts are investigated and significant results are revealed. For this reason, it is thought that they can be used as preservatives in the cosmetics, pharmaceutical and food industries due to their antimicrobial and antioxidant effects. In this study, plants, drugs, and herbal active substances that are used or can be used as preservatives of herbal origin with regards to their antimicrobial effects were examined.

Prevention of Saprolegniasis in rainbow trout (Oncorhynchus mykiss) eggs using oregano (Origanum onites) and laurel (Laurus nobilis) essential oils

The present study investigated the antifungal effects of essential oils of oregano (Origanum onites) and laurel (Laurus nobilis) on Saprolegniasis, a disease that occurs in rainbow trout eggs during the incubation period. Oregano and laurel were ground after drying, and essential oils were obtained by water distillation method using a Clevenger apparatus. The essential oils were added to potato dextrose agar (PDA) at the rates of 1-1000ppm, and the minimum inhibitory concentration (MIC) was determined as 250ppm whereas the minimum lethal concentration (MLC) was determined to be 500ppm for both plants. In the in vivo trials, fertilized eggs were treated with predetermined doses either by bathing during water hardening and incubation period or only during incubation period, and death rates were monitored during embryological development. The best larvae hatching rate was determined in 500ppm oregano and 500ppm laurel groups treated during water hardening plus daily as 82.11% and 79.87%, respectively. According to the results, it was determined that oregano and laurel essential oils exhibited better results in all doses compared with the negative control group, and 500ppm dose had a better effect than the positive control group treated with formalin.

EFFECT OF ESSENTIAL OILS ON THE MYCELIAL GROWTH OF 𝘗𝘺𝘵𝘩𝘪𝘶𝘮 sp. CAUSAL AGENT OF DAMPING OFF IN LETTUCE

This work aims to test the antifungal effect of essential oils of Eucalyptus citriodora, Mentha spicata and Mentha arvensis in vitro. The study was carried out in a completely randomized block design, with a factorial scheme of three treatments and five concentrations, in concentrations of 0, 50, 100, 500 and 1000 mg ml -1 . The data obtained were subjected to analysis of variance and compared using the 5% t test. It was possible to conclude that the tested oils have compounds effective in inhibiting the mycelial growth of Pythium sp., suggesting the possibility of use for the formulation of biofumigants for soil treatment.

GC-MS Analysis and Evaluation of Antibacterial and Antifungal Activity of Essential Oils Extracted From Fruit Peel of Citrus aurantium L. (Rutaceae) Grown in the West Anatolian Area

In this study, chemical composition and in vitro antibacterial and antifungal effects of essential oils extracted from fruit peel of Citrus aurantium L. grown in West Anatolian ecological conditions, were investigated. Antibacterial and antifungal activities were determined with the use of Minimum Inhibitory Concentration (MIC) method. Essential oils were obtained in a clevenger apparatus and their compositions were analysed by Gas Chromatography-Mass Spectrometry (GC-MS). According to the GC-MS results, dl-limonene (72.51%) and hexasiloxane (13.28%) were the major components in the essential oil obtained from C. aurantium Central population. Limonene (77.27%) and hexasiloxane (6.19%) dominated in the samples originated from Germencik region. Limonene (79.77%) was found to be in the highest concentration in the essential oil obtained from C. aurantium Kocarli population. Limonene (95.70%) followed by β‑myrcene (0.76%) were the major components of the essential oil obtained from Citrus aurantium Nazilli population. MIC values ranged from 2.5 to 5 µL/mL for gram (−) bacteria and from 0.3125 to 5 µL/mL for gram (+) bacteria. Essential oil from Germencik region generally showed the best effect against fungi. Essential oil obtained from Citrus aurantium fruit peel could be an alternative to synthetic antimicrobial agents.

Antifungal effect of essential oil and different extracts obtained from Nepeta meyeri on Botrytis cinerea

The study concerns the antifungal effect of the aqueous and methanolic extracts, and the essential oil obtained from the aerial parts of Nepeta meyeri Benth. on Botrytis cinerea Pers. The fungus has been isolated from the infected plants of common grape Karaerik (Vitis vinifera L.) cultivating in vineyards in Üzümlü district, Erzincan (Turkey), and was cultured on potato dextrose agar medium in Petri dishes after the identification by 18S rRNA gene-based PCR assay. The concentrations of extracts from N. meyeri in Petri dishes were 2%, 5% and 10% (w/v) for aqueous extract (AE); 500, 1000 and 1500 ppm (v/v) for methanolic extract (ME), and 0.6, 0.8 and 1 µL for essential oil (EO). After the treatments, mycelial growth, spore germination, and germ tube elongation were determined. Sterile distilled water at the same ratios was used for the control treatment. Thirty-six different compounds were identified in the EO of N. meyeri by GC/MS. The highest antifungal activity has been registered for EO of N. meyeri. The inhibition rates in 1 µL/Petri of the EO were 80.72%, 18%, 38.15% on mycelial growth, spore germination and germ tube elongation, respectively. However, AE and ME of N. meyeri showed diverse effects on the studied parameters of B. cinerea. It is suggested that the favourable concentration of EO from N. meyeri can contribute to the prevention of B. cinerea infection (grey mould) which causes disease in vineyards.

Antifungal Effects of Essential Oils of Zataria multiflora, Mentha pulegium, and Mentha piperita

Background: Among important fungi associated with foods are Aspergillus spp., Penicillium spp., and Geotrichum spp. In this study, we evaluated antifungal effects of Essential Oils (EOs) of Zataria multiflora, Mentha pulegium, and Mentha piperita. Methods: Antifungal properties of EOs of M. piperita, M. pulegium, and Z. multiflora against Aspergillus spp., Penicillium spp., and Geotrichum candidum were determined by agar well diffusion and broth macrodilution method. Data were analyzed by SPSS 20. Results: Among three studied plant EOs, Z. multiflora EO had the strongest antifungal activity (p&lt;0.05) on tested fungi; so that the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) were 0.01 and 0.3% for G. candidum, 0.005 and 0.3% for Penicillium spp., and 0.1 and 0.3% for Aspergillus spp. Conclusion: All three studied plant EOs showed antifungal activities. However, as Z. multiflora EO showed the most antifungal effect, it could be specially suggested as natural powerful antifungal preservatives in the food industry.

Chemical Composition, Antioxidant Activity, and Antifungal Effects of Essential Oil from Laurus nobilis L. Flowers Growing in Morocco

In this study, the chemical composition and the antioxidant and antifungal activities of essential oil from Laurus nobilis flowers were examined. The essential oil was prepared using steam distillation in a modified Clevenger-type apparatus. The chemical composition of the obtained essential oil and chemotypes was determined using gas chromatography coupled with mass spectrometry (GC/MS) and gas chromatography with flame ionization detection (GC-FID). Twenty-five volatile compounds were identified, which made up 92.07% of the total essential oil content. The essential oil yield was 1.06% and the most abundant compounds were 1.8-cineole (45.01%), α-caryophyllene (7.54%), germacradienol (6.13%), limonene (4.69%), α-pinene (3.04%), and germacrene D (3.14%). The antifungal activity of the obtained essential oil was tested against seven fungal strains: Aspergillus clavatus, A. niger, Chaetomium globosum, Cladosporium cladosporioides, Myrothecium verrucaria, Penicillium citrinum, and Trichoderma viride. The results indicated that essential oil from L. nobilis flowers exhibited significant antifungal activity against the tested fungal strains with minimum inhibitory concentrations (MICs) ranging from 0.05 to 0.46 mg/mL. The essential oil of L. nobilis also exhibited strong total antioxidant capacity (TAC) as indicated by its ability to scavenge free radical DPPH. Taken together, this study indicates that the essential oil from L. nobilis flowers possesses significant antifungal and antioxidant activities, possibly due to the high level of 1,8-cineole.

Chemical Composition and Combinatory Antifungal Activities of Ammoides verticillata, Allium sativum and Curcuma longa Essential Oils Against Four Fungi Responsible for Tomato Diseases.

Tomato is considered a model plant in genetics and is one of the most economically important crops of all those that exist in the world. Several species of fungi are reported on tomato fruit, causing damage both during cultivation and after harvest. Some of the appropriate actions that could be initiated to resolve the problem are to develop and search for new antimicrobial substances isolated from the bioactive natural products, such as essential oils. The aim of this work was to determine the chemical composition of essential oils of Ammoides verticillata, Allium sativum and Curcuma longa, to evaluate their in-vitro antifungal activities and in-vivo antifungal effect of essential oils to prevent the diseases caused by tomato. The essential oils obtained from aerial parts of plants were analyzed by GC/MS and tested for their antifungal activities against Penicillium expansum, Fusarium solani, Rhizopus stolonifer and Alternaria alternata using the radial growth technique method. The effectiveness in-vivo of the association between Allium sativum and Curcuma longa essential oils was also investigated on tomatoes inoculated by fungi. The essential oil from A. verticilata was mainly composed of phenolic compounds (54.4%), the A. sativum oil was mainly composed of sulfur compounds (91.5%) and C. longa oil was dominated by oxygenated monoterpenes (82.0%). The obtained results in-vitro antifungal revealed that individual essential oils of A. verticillata and A. sativum were more active than the essential oil of C. longa against all screened microorganisms. An important antifungal effect of A. sativum and C. longa essential oils blend was obtained against P. expansum (100%), F. solani (95.2%), R. stolonifer (95.1%) and A. alternata (48.5%). Furthermore, A. sativum and C. longa essential oils blends have demonstrated promising in-vivo antifungal activity to control infection of tomato against P. expansum and R. stolonifer. A. sativum and C. longa essential oil blends can be used as a natural food preservative and alternative to chemical fungicides to protect stored tomato against many phytopathogens.