Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus

Authors

DOI:

https://doi.org/10.33448/rsd-v9i8.5628

Keywords:

Fungus; Aromatic plant; Control.

Abstract

Fungi are among the main responsible for damage and loss in various foods. They have the ability to produce secondary metabolites when subjected to ideal conditions, known as mycotoxins, highly toxic substances that can contaminate products intended for both human and animal food causing damage to health. The control of these fungi has been done through synthetic substances, which are harmful to man and the environment. Thus, it is necessary to search for alternative methods of controlling these microorganisms. In this context, essential oils are a possible option. The objective of this study was to identify the main components and evaluate the effectiveness of the essential oil of rosemary (Rosmarinus officinalis) for controlling the fungus Aspergillus flavus. Initially, the effect of essential oils on mycelial growth of the fungus was verified in in vitro tests at doses of: 0.8; 1.6; 3.2; 6.4; 12.8; 15; 17.5; 20; 22.5 and 25 µL/mL, this being the dose with the greatest fungal control. Based on the results of the in vitro tests, serial microdilution was performed in microplates to find the minimum inhibitory concentration, which was 25 µL/mL. The results showed that the essential oil showed fungicidal potential on A. flavus. The main components of the essential oil, identified by gas chromatography, in order of concentration, were: 1,8-cineol, camphor and β-pinene.

Author Biographies

Lundoi Tobias Lee, Universidade Federal Fluminense

Biologa - Universidade Federal do Rio de Janeiro

Mestre em Tecnologia Ambiental - Universidade Federal Fluminense

 

Sabrinna Aires Garcia, Universidade Federal Fluminense

Graduanda em Engenharia de Agronegócios 

Universidade Federal Fluminense

Bolsista de Iniciação Científica

Ana Paula Martinazzo, Universidade Federal Fluminense

Engenheira Agrícola D.Sc. (Gradução: Unioeste, Mestrado e Doutorado: UFV)

Docente da Universidade Federal Fluminense - UFF

Departamento de Engenharia de Agronegócios

Pós-colheita e Pré-processamento de Produtos Agrícolas

Carlos Eduardo de Souza Teodoro, Universidade Federal Fluminense

Engenheiro Agrônomo D.Sc. (Gradução: UFRRJ, Mestrado e Doutorado: UENF)

Docente da Universidade Federal Fluminense - UFF

Departamento de Engenharia de Agronegócios

Microbiologia e Biotecnologia

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Published

29/06/2020

How to Cite

LEE, L. T.; GARCIA, S. A.; MARTINAZZO, A. P.; TEODORO, C. E. de S. Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus. Research, Society and Development, [S. l.], v. 9, n. 8, p. e202985628, 2020. DOI: 10.33448/rsd-v9i8.5628. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/5628. Acesso em: 5 dec. 2024.

Issue

Section

Agrarian and Biological Sciences