ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS
作者： M. VIUDA-MARTOS , Y. RUIZ-NAVAJAS , J. FERNÁNDEZ-LÓPEZ , J.A. PÉREZ-ÁLVAREZ
DOI: 10.1111/J.1745-4565.2007.00063.X
关键词: Food science 、 Origanum 、 Syzygium 、 Antifungal 、 Food spoilage 、 Biology 、 Aspergillus niger 、 Aspergillus flavus 、 Botany 、 Essential oil 、 Thymus vulgaris
摘要: The antifungal potential of essential oils oregano (Origanum vulgare), thyme (Thymus vulgaris) and clove (Syzygium aromaticum) was determined. To establish this potential, two molds related to food spoilage, Aspergillus niger flavus, were selected. agar dilution method employed for the determination activities. three analyzed presented inhibitory effects on both tested. Oregano oil showed highest inhibition mold growth, followed by thyme. Aspergillus flavus more sensitive than A. niger. Clove a stronger inhibitor against A. niger A. flavus.
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