Atividade biolÃgica dos Ãleos essenciais de gengibre, aÃafrÃo e louro sobre o fungo Aspergillus carbonarius / Essencial oils of Zingiber officinalis, Curcuma longa and Laurus nobilis chemical caracterization and biological activity against Aspergillus carbonarius.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Antimicrobial activity is the main cause of food degradation and, frequently,is responsable for its reduction in quality and safety. In recent years, there has been a growing interesting in the use of natural products that can substitute chemical additives, because such additives can represent hight toxic risk to consumers. Condiments have a proven antimicrobial activity and can be used to conserve food. The object of this study was to evaluate the chemical make up and the antifungical activity of the essencial oils of Curcuma longa, Laurus nobilis and Zingiber oficinallis, utilizing the bioanalytic method, to observe the growth and/or micelial inhibition of fungal cultures, by means of comparation between the absolute control (with out oil) and relative control (tween 80%). For the identification and quantification of the chemical composition of the oils, a gas chromatograph added to a mass spectrophotometer and a gas chromatograph with a flame ionization detector (FID) were used, respectively. The compounds found in higher quantities in the essencial oils of Curcuma longa, Laurus nobilis and Zingiber oficinallis were: ar-turmerone, 1,8-cineol and geranial, respectively. The in vitro test results for Curcuma longa and Zingiber oficinalles essencial oils promoted an inibitory effect against A. carbonarius, however, Zingiber oficinalles essencial oils showed total inibition at concetrations higher than 500 ÂL mL-1. The essencial oil of Laurus nobilis did not show antifugal activity against the same fungi at any of the tested concetrations. The minimum concentrations for inhibitory activity for Zingiber oficinalles and Curcuma longa essencial oils were 250 and 500 ÂL mL-1, respectively. It was possible to verify that the essencial oils of Zingiber oficinalles and Curcuma longa showed inhibitory activity against the tested microorganisms. Being such, they can be used as an alternative for the control of food microorganisms.

ASSUNTO(S)

1. Ãleos essenciais. 2. plantas condimentares. 3. fungos. 4. aspergillus carbonarius quimica 1. essencial oils . 2. plants condiments. 3. fungi. 4. aspergillus carbonarius

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