TITLE

Antifungal Activity in vitro of the Aqueous Extracts of Spice's Against Fusarium oxysporum, Alternaria alternata, Geotrichum candidum, Trichoderma spp., Penicillum digitatum and Aspergillus niger

AUTHOR(S)
Rueda de León, Isaura Cáceres; Vargas, Rafael Colorado; Muñoz, Erika Salas; Muñoz Castellanos, Laila N.; Ochoa, León Hernández
PUB. DATE
July 2013
SOURCE
Revista Mexicana de Fitopatología;2013, Vol. 31 Issue 2, p105
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
In the present study the antifungal activity in vitro of the aqueous extracts of clove (Eugenia caryophyllata) cinnamon (Cinnamomum zeylanicum); and Mexican oregano (Lippia berlandieri) obtained by hydrodistillation process were evaluated, against six major pathogenic fungi that cause diseases in food (Fusarium oxysporum, Alternaria alternata, Geotrichum candidum, Trichoderma spp., Penicillum digitatum y Aspergillus niger). The minimum inhibitory concentration (MIC) was determinate by inhibition of mycelia growth and the principal compounds contained in the aqueous extracts were analyzed by HPLC. The results showed that the aqueous extracts of Mexican oregano showed major inhibition of mycelia growth with a 40mg/L. The principal constituents identified in the spice extracts were phenolic acids, flavonoids, and volatile compounds (Eugenol, Thymol and Carvacrol).
ACCESSION #
98738727

 

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