Volume 8, Issue 1 (March 2021)                   J. Food Qual. Hazards Control 2021, 8(1): 41-44 | Back to browse issues page


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Zamanian Chaleshtori Z, Bonyadian M, Moshtaghi H, Ebrahimi A. Antifungal Effects of Essential Oils of Zataria multiflora, Mentha pulegium, and Mentha piperita. J. Food Qual. Hazards Control. 2021; 8 (1) :41-44
URL: http://jfqhc.ssu.ac.ir/article-1-293-en.html
Department of Health and Food Quality Control, Faculty of Veterinary Medicine, University of Shahrekord, Shahrekord, Iran , boniadian@sku.ac.ir
Abstract:   (241 Views)

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<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.

DOI: 10.18502/jfqhc.8.1.5462

Full-Text [PDF 490 kb]   (138 Downloads)    
Type of Study: Short communication | Subject: Special
Received: 19/02/13 | Accepted: 20/08/03 | Published: 21/03/13

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