Original scientific paper
https://doi.org/10.2478/10004-1254-65-2014-2486
Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum
Barbara Jeršek
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Nataša Poklar Ulrih
; Centre of Excellence for Integrated Approaches in Chemistry and Biochemistry of Proteins (CipKeBip), Ljubljana, Slovenia
Mihaela Skrt
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Neda Gavarić
; Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
Biljana Božin
; Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia
Sonja Smole Možina
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Abstract
Essential oils from oregano (Origanum vulgare L.), mint (Mentha piperita L.), fennel (Foeniculum vulgare Mill.), and pine (Abies alba Mill.) needles and cones, and their active substances thymol, carvacrol, menthol, and anisaldehyde were tested for antifungal activity against Penicillium verrucosum. The lowest minimal inhibitory concentrations (MICs) were achieved for essential oil of oregano, followed by carvacrol, thymol, and menthol. These antifungal components were further investigated, as the main aim of our study was to elucidate the effect of natural antifungals on ochratoxin A production. During 21 days of exposure, the growth of P. verrucosum, and subsequently the production of ochratoxin A, was fully inhibited by thymol at ½ MIC (0.0625 mg mL-1), but menthol at ¼ and ½ MIC (0.1875 and 3750 mg mL-1) showed no growth inhibition. After 21 days of incubation, the greatest inhibitory effect on ochratoxin production (inhibition was 96.9 %) was also achieved with thymol at ¼ MIC (0.0313 mg mL-1). Essential oil of oregano (¼ MIC, 0.2930 μL mL-1) and carvacrol (½ MIC, 0.1953 μL mL-1) stimulate production of ochratoxin A at 13.9 % to 28.8 %, respectively. The observed antifungal effects depended on the agent, the concentration used, and the time of interaction between the agent and P. verrucosum. Our results indicate the possibility of using oregano essential oil as a substitute for artificial preservatives in certain foods, but further research is needed.
Keywords
anisaldehyde; carvacrol; food spoilage; menthol; minimal inhibitory concentration; natural antifungal agents; oregano; thymol
Hrčak ID:
122950
URI
Publication date:
11.6.2014.
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