Antifungal effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essentials oils and their components against population of Aspergillus species

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871926" target="_blank" >RIV/62157124:16270/13:43871926 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/1750-3841.12118" target="_blank" >http://dx.doi.org/10.1111/1750-3841.12118</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1750-3841.12118" target="_blank" >10.1111/1750-3841.12118</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Antifungal effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essentials oils and their components against population of Aspergillus species

Popis výsledku v původním jazyce

Antifungal activity of Allium tuberosum (AT), Cinnamomum cesia (CC), and Pogostemon cablin (Patchouli, P) Essentials oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw: 0.95 and 0.98). Main components of tested Essentials oils were: allyl trisulfide 40.05% (AT), cinnamaldehyde 87.23% (CC), and patchoulialcohol 44.52% (P). The minimal inhibitory concentration of the plant Essentials oils against A. flavus strains 3.2758 and 3.4408 and A. oryzaewas 250 ppm (A. tuberosumand C. cassia), whereas Patchouli Essentials oil inhibited fungi at concentration }1500 ppm. The essential oils exhibited suppression effect on colony growth at all concentrations (100, 175, and 250 ppmfor A. tuberosum; 25, 50, and 75 for C. cassia; 100, 250, and 500 for P. cablin essential oil). Results of the study represent a solution for possible application of Essentials oil of C. cassiain different food systems due to its strong inhibitory effect

Název v anglickém jazyce

Antifungal effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essentials oils and their components against population of Aspergillus species

Popis výsledku anglicky

Antifungal activity of Allium tuberosum (AT), Cinnamomum cesia (CC), and Pogostemon cablin (Patchouli, P) Essentials oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw: 0.95 and 0.98). Main components of tested Essentials oils were: allyl trisulfide 40.05% (AT), cinnamaldehyde 87.23% (CC), and patchoulialcohol 44.52% (P). The minimal inhibitory concentration of the plant Essentials oils against A. flavus strains 3.2758 and 3.4408 and A. oryzaewas 250 ppm (A. tuberosumand C. cassia), whereas Patchouli Essentials oil inhibited fungi at concentration }1500 ppm. The essential oils exhibited suppression effect on colony growth at all concentrations (100, 175, and 250 ppmfor A. tuberosum; 25, 50, and 75 for C. cassia; 100, 250, and 500 for P. cablin essential oil). Results of the study represent a solution for possible application of Essentials oil of C. cassiain different food systems due to its strong inhibitory effect

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Science

ISSN

0022-1147

e-ISSN

—

Svazek periodika

78

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

731-737

Kód UT WoS článku

000320612500014

EID výsledku v databázi Scopus

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