Short communication, Note

https://doi.org/10.2478/10004-1254-63-2012-2309

The Effects of Wild Thyme (Thymus serpyllum L.) Essential Oil Components Against Ochratoxin-Producing Aspergilli

Darja Sokolić-Mihalak ; Croatian Food Agency, Osijek, Croatia
Jadranka Frece ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Anita Slavica ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Frane Delaš ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Hrvoje Pavlović ; University of Osijek, Faculty of Food Technology, Osijek, Croatia
Ksenija Markov ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

Abstract

The aim of this study was to determine the effects of the essential oil of Thymus serpyllum L. and of its components thymol and total phenols (total phenolic content, TPC) extracted from the plant on the growth and mycotoxin production of Aspergillus ochraceus, A. carbonarius, and A. niger. Minimal inhibitory concentration (MIC) determined for the essential oil and thymol, and selected concentration of the TPC extract inhibited fungal growth and ochratoxin A biosynthesis by more than 60 %, depending on the conditions and duration of incubation with the fungi. Essential oil showed the strongest inhibitory effect which may have been related to the synergistic or cumulative effects of its components.

Keywords

antifungal activity; Aspergillus sp.; ochratoxin A; thymol; total phenols

Hrčak ID:

93648

URI

https://hrcak.srce.hr/93648

Publication date:

14.12.2012.

Article data in other languages: croatian

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