Inhibitory Effect of GRAS Essential Oils and Plant Extracts on the Growth of Aspergillus westerdijkiae and Aspergillus carbonarius Strains

The effect of essential oils (obtained using hydrodistillation) and plant extracts (ethanolic, aqueous, and hexanic extractions) of 10 different plants cultivated in Brazil were tested using the diffusion agar method, with the objective of evaluating the inhibitory effect of the oils and extracts on...

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Published inMolecules (Basel, Switzerland) Vol. 27; no. 19; p. 6422
Main Authors Rodrigues, Mariana Paiva, de Oliveira, Águida Aparecida, Biscoto, Gabriela Lago, Pinto, Priscila Natália, Dias, Raul Roque de Souza, Salvato, Lauranne Alves, Keller, Luiz Antonio Moura, Cavaglieri, Lilia Reneé, Rosa, Carlos Alberto da Rocha, Keller, Kelly Moura
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 29.09.2022
MDPI
Subjects
Aspergillus westerdijkiae
Essential oils
Food contamination
fungal contamination
GRAS
Growth rate
Metabolites
Mycelia
mycotoxins
natural products
Ochratoxin A
Oils & fats
Oregano
Plant extracts
Pollution prevention
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Summary:The effect of essential oils (obtained using hydrodistillation) and plant extracts (ethanolic, aqueous, and hexanic extractions) of 10 different plants cultivated in Brazil were tested using the diffusion agar method, with the objective of evaluating the inhibitory effect of the oils and extracts on the mycelial growth of Aspergillus westerdijkiae NRRL 3174 and A. carbonarius RC 2054 (UNRC). Of the 40 essential oils and plant extracts analyzed, oregano essential oil and plant extract, rosemary essential oil, and the clove ethanolic extract were the best choice to obtain the growth parameters (radial growth rates (mm day−1) and lag phase (h)) due the good results presented and the volume of oil/extract obtained. Comparing all the essential oils and plant extracts that were tested for growth parameters, the best results were obtained for the clove ethanolic extract for both strains assayed. These results demonstrated an outstanding potential use of some of these products in prevention of fungal contamination in food. However, further studies need to be conducted to determine the ability of these oils and extracts to inhibit or reduce ochratoxin A production.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27196422