Comparison of the Effect of Some Essential Oils on the Growth of Penicillium verrucosum and its Ochratoxin a Production
Sibel Ozcakmak
Directorate of Provincial Food Agriculture and Livestock, Samsun, Turkey
Search for more papers by this authorCorresponding Author
Osman Gul
Department of Food Processing, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University, Samsun, Turkey
Corresponding author. TEL: 0903622605170; FAX: 0903622605169; EMAIL: [email protected]Search for more papers by this authorMuhammet Dervisoglu
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
Search for more papers by this authorAzime Yilmaz
Department of Bioengineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorOsman Sagdic
Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorMuhammet Arici
Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorSibel Ozcakmak
Directorate of Provincial Food Agriculture and Livestock, Samsun, Turkey
Search for more papers by this authorCorresponding Author
Osman Gul
Department of Food Processing, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University, Samsun, Turkey
Corresponding author. TEL: 0903622605170; FAX: 0903622605169; EMAIL: [email protected]Search for more papers by this authorMuhammet Dervisoglu
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
Search for more papers by this authorAzime Yilmaz
Department of Bioengineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorOsman Sagdic
Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorMuhammet Arici
Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
Search for more papers by this authorAbstract
Antifungal activities of four essential oils from mint, garlic, sage and wild oregano were evaluated against ochratoxigenic Penicillium verrucosum incubated at different times. The fungal mycelium growth was completely inhibited (fungicidal effect) at concentrations of 0.5 and 0.25% of the garlic and wild oregano essential oils. However, concentrations of 0.125 and 0.065% of essential oils were showed the low reductions to be 37.05–46.59 and 35.68–45.51%, respectively. Sage essential oil showed the lowest antifungal activity. In addition, these essential oils were evaluated for their potential to control ochratoxin A produced by P. verrucosum. Ochratoxin A production could be significantly reduced by sage and mint essential oils and completely prevented by garlic and wild oregano essential oils at the concentrations of 0.5 and 0.25%. The results of this study revealed that garlic and wild oregano essential oils could be used as a food preservative against the fungal contamination and its toxin production.
Practical Application
The contamination of molds and mycotoxins in food and feedstuff is still the most important issues facing the food industry and consumers. Today, essential oils have been found common use for the inhibition of fungal growth and mycotoxin production. However, there is no enough knowledge about the using most effective essential oils for Penicillium verrucosum inactivation. In the present study, antifungal activities of four essential oils with different concentrations were investigated and garlic and wild oregano essential oils could be used for inhibition of P. verrucosum growth and its ochratoxin A production.
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