Efetividade do Ãleo essencial de orÃgano (Origanum vulgare L., Lamiaceae) na inibiÃÃo do crescimento de espÃcies de Aspergillus potencialmente toxigÃnicas

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

Nowadays, there is an evident concern looking for a healthier feeding, free from synthetic additives and pesticidas and also presenting lower amounts of artificial preservatives. Food industries have been seeking alternative natural compounds to be applied on food conservation. Spices and its compounds have demonstrated effective inhibition action over pathogenic microorganisms growth, including some pathogenic and food contaminant fungi. Origanum vulgare L. (oregano) has been known as plant specie with several therapeutic properties and currently its antimicrobial potential has received a great scientific interest. Oregano essential oil has been known as an interesting source of antimicrobial compounds to be applied in food conservation. In this study the effect of O. vulgare essential on the growth of Aspergillus flavus ATCC 40640, Aspergillus parasiticus NRRL 22947, Aspergillus furmigatus ATCC 40640, Aspergillus terreus ATCC 7860 e Aspergillus ochraceus ATCC 22947. In this study, the following methods have been used: Screening; determination of MIC (Minimum Inhibitory Concentration) and MFC (Minimum Fungicidal Concentration); growth kinetic; quantification of dry micelial weight; mould spores viability; spore germination assay; morphogenesis of filamentous fungi strains under the action of oregano essential oil. The essential oil had a significant inhibitory effect on all assayed fungi. MIC was 0,6 μL/mL for all fungi, while MFC was in a range of 1,25 â 2,5 μL/ mL Radial mycelia growth of A. flavus and A. parasiticus was strongly inhibited over 14 days at 0,6; 1,25 and 2,5 μL/mL of oil in solid medium. Mycelial mass of all fungi was inhibited over 90 % at 0.6 and 0.3 μL/ mL in liquid medium, while it was 100 % at 1,25 μL/mL. The oil in a range of concentrations (0,6 to 2,5 μL/mL) was effective in inhibiting the viability and spores germination in a short time of exposure. Determination of the essential oilâs effect over filamentous fungi strains morphogenesis demonstrated that essential oil was able to cause A. parasiticus micelial morphologic modifications in a concentration of 2,5 μL/ mL. These results demonstrated that O. vulgare essential oil exerted a significant fungitoxic effect supporting their possible rational use as anti-mould compound in food conservation

ASSUNTO(S)

essential oil Ãleo essencial orÃgano aspergillus aspergillus nutricao oregano atividade antifÃngica anti-mould activity

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