Growth inhibition of the stored fish (Ethmalosa fimbriata) fungus Aspergillus flavus, exposed to extracted essential oils from Callistemon citrinus and Ocimum canum
作者： L Sameza M , N Tchameni S , D A Ekoue J , M D Jazet P , Tchoumbougnang F
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摘要: The aim of this study was to evaluate the antifungal effects essential oils from Callistemon citrinus and Ocimum canum against Aspergillus flavus. Major components in oil C. were 1,8-cineole (60.6%), α-pinene (18.5%), limonene (5.0%) α-terpineol (5.0%). O. mainly composed 1.8-cineole (20.8%), linalol (14.3%), eugenol (11.9%), terpinen-4-ol (7.4%) germacrene D (4.9%). Inhibition mycelia growth A flavus increased significantly (p < 0.05) with concentrations. Positives correlations observed between inhibition percentages concentration 0.001; r = 0.873) (p< 0.768). fungicide at 325 ppm while fungistatic all tested concentrations highest percentage means 89.74 %. Antifungal activity 0.001) higher than that citrinus. Antioxidant (49.3 mol/l) (5.0 mol/l). These observations suggest possible exploitation O.canum C.citrinus as potential approach for smoked Ethmalosa fimbriata preservation A. flavus. Key words: effects, favus, fimbriata, oils.
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