Academic journal article Iranian Journal of Public Health

The Effect of Carvacrol and Eugenol against Food Spoilage Aspergilli

Academic journal article Iranian Journal of Public Health

The Effect of Carvacrol and Eugenol against Food Spoilage Aspergilli

Article excerpt

Background: Moulds from the genus Aspergillus often spoil food products and produce mycotoxins. Over the last few years herbal compounds have attracted significant interest due to their antimicrobial activity, including activity against a wide range of fungi.This study aimed to evaluate the effectiveness of carvacrol and eugenol against four food-decaying Aspergillus species (A.niger - PTCC 5154, A.fumigatus - PTCC 5009, A. flavus - PTCC 5004 and A. ochraceus - PTCC 5017).

Methods: The susceptibility test for compounds was carried out in terms of the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) using microdilution method in 96 multiwell microtiter plates. Various solutions (25,50,75,100,125,150,175,200,250,300,400,450 and 500 µg/ml) of carvacrol (Sigma-Aldrich Corp.,St. Louis, MO, USA W224502) and (100,200,300,350,400,450,500,550 and 600 µg/ml) of eugenol (Sigma-Aldrich Corp.,St. Louis, MO, USA E51791) was prepared in dimethyl sulfoxide diluent (DMSO 5%). …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.