Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 1778-1787Publisher
WILEY
DOI: 10.1111/jfpp.12410
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Funding
- Ministry of Science and Technological Development of the Republic of Serbia [TR 31017]
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The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at >= 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.
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