Antimicrobial Properties of Selected Essential Oils in Vapour Phase against Aspergillus flavus

Abstract

The aim of this study was to evaluated antifungal and antitoxigenic properties of essential oils (EOs) in vapor phase. In vitro antifungal activity of essential oils against three fungal strains (Aspergillus flavus (MC1, MC4, and MC33) was evaluated by microatmosphere method and their ability to affect production of mycotoxins by thin-layer chromatography (TLC) method. Each fungus was inoculated in the center on Czapek Yeast Autolysate Agar (CYA) Ø 90 mm dishes. Dishes were incubated for fourteen days at 25 ± 1 °C (three replicates were used for each treatment). The best result were shown by Origanum vulgare L. (MFC 6% (6/94; v/v) against all of the strains, followed by Thymus vulgaris L. > Syzygnium aromaticum L. > Levadula angustifolia MILLER > Mentha piperita L. > Salvia officinalis L. > Eucalyptus globulus LABILL. After 14 days of incubation with EOs (100%) with control sets, they were screened for a production of mycotoxins. Result showed, that some of the tested EOs affected mycotoxins production. In conclusion, volatile substances from tested essential oils in this work had a potential antifungal activity against A. flavus and their production of mycotoxins, and they should find a practical application in food.

Keywords

• aspergillus flavus
• essential oils
• mycotoxins, vapours