ANTIFUNGAL ACTIVITY OF SELECTED ESSENTIAL OILS AGAINST RHIZOPUS STOLONIFER
Keywords:antifungal activity, essential oils, infected fruit and vegetables, Rhizopus stolonifer
Nowadays, it is very important to find out the protection of plant products as an alternative to synthetic fungicides. The promising alternative is the use of the essential oils (EOs). The aim of our research was to evaluate the antifungal effect of angelica (Angelica archangelica L.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Miller.), camphore (Cinnamonum camphorum Nees & Eberm), litsea (Litsea deccanensis L.), cumin (Carum carvi L.), dill (Anethum graveolens L.), thyme (Thymus vulgaris L.), mint (citrate) (Mentha citrata L.), mint (piperita) (Mentha piperita L.), laurel (Laurus nobilis L.), cinnamon (Cinnamomum zeylanicum L.) EOs against three isolates of the genus Rhizopus obtained from moldy plants source the chemical composition of selected EOs was determined by gas chromatography coupled with mass spectrometry (GC – MS) and by gas chromatography with flame ionization detector (GC – FID). The antifungal activity of EOs against the growth of Rhizopus spp. was investigated by gas diffusion method (625 μL/L of air). The mycelium growth inhibition was measured on the 2nd, 4th, and 7th days of cultivation. Six EOs: litsea, mint (citrata), mint (piperita), cumin, thyme and cinnamon completely inhibited the growth of all tested fungi. For these EOs the minimum inhibitory doses were determined. According to probit analyses, the most effective tested EO was thyme and the least effective was cumin. Our results indicated that EOs are effective in the vapor phase and had a potential antifungal activity against Rhizopus stolonifer strains. So, they could be utilized in novel biological fungicide development.
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