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

Detalhes bibliográficos
Autor(a) principal: Lee, Lundoi Tobias
Data de Publicação: 2020
Outros Autores: Garcia, Sabrinna Aires, Martinazzo, Ana Paula, Teodoro, Carlos Eduardo de Souza
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5628
Resumo: 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.
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spelling Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavusFungitoxidad y composición química del aceite esencial de romero (Rosmarinus officinalis) en Aspergillus flavusFungitoxidade e composição química do óleo essencial de alecrim (Rosmarinus officinalis) sobre o Aspergillus flavusFungoPlanta aromáticaControle.FungusAromatic plantControl.HongoPlanta aromáticaControl.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.Los hongos se encuentran entre los principales responsables de daños y pérdidas en varios alimentos. Tienen la capacidad de producir metabolitos secundarios cuando se someten a condiciones ideales, conocidas como micotoxinas, sustancias altamente tóxicas que pueden contaminar productos destinados a la alimentación humana y animal, causando daños a la salud. El control de estos hongos se ha realizado a través de sustancias sintéticas, que son perjudiciales para el hombre y el medio ambiente. Por lo tanto, es necesario buscar métodos alternativos para controlar estos microorganismos. En este contexto, los aceites esenciales son una posible opción. El objetivo de este estudio fue identificar los componentes principales y evaluar la efectividad del aceite esencial de romero (Rosmarinus officinalis) para controlar el hongo Aspergillus flavus. Inicialmente, el efecto de los aceites esenciales sobre el crecimiento micelial del hongo se verificó en pruebas in vitro a dosis de: 0.8; 1,6; 3.2; 6.4; 12,8; 15; 17,5; 20; 22.5 y 25 µL/mL, siendo esta la dosis con el mayor control fúngico. Con base en los resultados de las pruebas in vitro, se realizó una microdilución en serie en microplacas para encontrar la concentración inhibitoria mínima, que fue de 25 µL/mL. Los resultados mostraron que el aceite esencial mostró potencial fungicida en A. flavus. Los principales componentes del aceite esencial, identificados por cromatografía de gases, en orden de concentración, fueron: 1,8-cineol, alcanfor y β-pineno.Os fungos estão entre os principais responsáveis por danos e perdas em diversos alimentos. Possuem a capacidade de produzir metabólitos secundários quando submetidos a condições ideais, conhecidos como micotoxinas, substâncias altamente tóxicas que podem contaminar os produtos destinados à alimentação tanto humana como animal causando danos para a saúde. O controle destes fungos tem sido feito por meio de substâncias sintéticas, que são prejudiciais ao homem e ao meio ambiente. Desta forma faz-se necessária a busca por métodos alternativos do controle desses microrganismos. Neste contexto, os óleos essenciais mostram-se como possível opção. O objetivo deste estudo foi identificar os principais componentes e avaliar a eficácia do óleo essencial de alecrim (Rosmarinus officinalis) para controle do fungo Aspergillus flavus. Inicialmente verificou-se o efeito dos óleos essenciais sobre o crescimento micelial do fungo em testes in vitro nas doses de: 0,8; 1,6; 3,2; 6,4; 12,8; 15; 17,5; 20; 22,5 e 25 µL/mL, sendo esta a dose de maior controle fúngico. Baseando-se nos resultados dos testes in vitro, foi realizada a microdiluição seriada em microplacas para encontrar concentração mínima inibitória, a qual foi de 25 µL/mL Os resultados demonstraram que o óleo essencial apresentou potencial fungicida sobre o A. flavus. Os principais componentes do óleo essencial, identificados por cromatografia gasosa, em ordem de concentração, foram: 1,8-cineol, cânfora e o β-pineno.Research, Society and Development2020-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/562810.33448/rsd-v9i8.5628Research, Society and Development; Vol. 9 No. 8; e202985628Research, Society and Development; Vol. 9 Núm. 8; e202985628Research, Society and Development; v. 9 n. 8; e2029856282525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5628/4665Copyright (c) 2020 Lundoi Tobias Lee, Sabrinna Aires Garcia, Ana Paula Martinazzo, Carlos Eduardo de Souza Teodoroinfo:eu-repo/semantics/openAccessLee, Lundoi TobiasGarcia, Sabrinna AiresMartinazzo, Ana PaulaTeodoro, Carlos Eduardo de Souza2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5628Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:05.435968Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
Fungitoxidad y composición química del aceite esencial de romero (Rosmarinus officinalis) en Aspergillus flavus
Fungitoxidade e composição química do óleo essencial de alecrim (Rosmarinus officinalis) sobre o Aspergillus flavus
title Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
spellingShingle Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
Lee, Lundoi Tobias
Fungo
Planta aromática
Controle.
Fungus
Aromatic plant
Control.
Hongo
Planta aromática
Control.
title_short Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
title_full Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
title_fullStr Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
title_full_unstemmed Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
title_sort Fungitoxity and chemical composition of rosemary essential oil (Rosmarinus officinalis) on Aspergillus flavus
author Lee, Lundoi Tobias
author_facet Lee, Lundoi Tobias
Garcia, Sabrinna Aires
Martinazzo, Ana Paula
Teodoro, Carlos Eduardo de Souza
author_role author
author2 Garcia, Sabrinna Aires
Martinazzo, Ana Paula
Teodoro, Carlos Eduardo de Souza
author2_role author
author
author
dc.contributor.author.fl_str_mv Lee, Lundoi Tobias
Garcia, Sabrinna Aires
Martinazzo, Ana Paula
Teodoro, Carlos Eduardo de Souza
dc.subject.por.fl_str_mv Fungo
Planta aromática
Controle.
Fungus
Aromatic plant
Control.
Hongo
Planta aromática
Control.
topic Fungo
Planta aromática
Controle.
Fungus
Aromatic plant
Control.
Hongo
Planta aromática
Control.
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5628
10.33448/rsd-v9i8.5628
url https://rsdjournal.org/index.php/rsd/article/view/5628
identifier_str_mv 10.33448/rsd-v9i8.5628
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5628/4665
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e202985628
Research, Society and Development; Vol. 9 Núm. 8; e202985628
Research, Society and Development; v. 9 n. 8; e202985628
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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