ANTIFUNGAL ACTIVITY OF THE ESSENTIAL OIL OF CINNAMON (CINNAMOMUM ZEYLANICUM), OREGANO (ORIGANUM VULGARE) AND LAURAMIDE ARGINE ETHYL ESTER (LAE) AGAINST THE MOLD ASPERGILLUS FLAVUS CECT 2949

作者：Manso S^*; Nerin C; Gomez Lus R

来源：Italian Journal of Food Science, 2011, 23: 151-156.

• Aspergillus flavus CECT 2949
• cinnamon essential oil
• colony radial growth
• lauramide argine ethyl ester
• oregano essential oil
• volatile effect

Minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) for oregano EO, cinnamon EO and LAE were determined using a direct-contact antifungical assay by macrodilution method. Cinnamon gave the strongest inhibition followed by oregano and LAE with similar results. LAE showed no antifungal activity in vapor phase, so growth and kill-kinetics were studied by direct contact.
Colony diameter of Aspergillus flavus was measured by agar dilution method at different concentrations of cinnamon and oregano EOs, resulting cinnamon EO much more active than oregano EO. In the vapor phase test, the influence of the time of exposure to the cinnamon EO and oregano EO was evaluated, showing relevant differences in their behavior. Kill kinetics showed a different behavior among the three agents.

• 出版日期2011