ANTIFUNGAL ACTIVITY OF ROSEMARY ESSENTIAL OIL AGAINST FOODSTUFFS FUNGI


Submitted: 21 February 2013
Accepted: 21 February 2013
Published: 21 June 2009
Abstract Views: 1666
PDF: 1401
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Authors

  • I. Dragoni Dip. di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università di Milano, .
  • L. Vallone Dip. di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare - Università di Milano, .
The essential oils are well known for their antibacteric, antomycotic and insecticide effects. In this research the antomycotic activity of Rosemary essential oil has been tested in vitro versus different moulds, common contaminants of food and feed, as Aspergillus flavus, Aspergillus ochraceus, Aspergillus niger, Aspergillus ustus, Penicillium expansum, Penicillium aurantio-griseum, Fusarium moniliforme. The Rosemary essential oil tested (produced in Sardegna, Italy) shows a different efficacy against various moulds and his activity seems to be produced by borneol, α-pinene, eucalyptol, camphor and limonene. Aspergillus and Penicillium are the genus showing an important inhibition of their development in vitro. Rosemary essential oil for these natural properties can be used as antimycotic additive to extended shelf-life of many foodstuffs.

1.
Dragoni I, Vallone L. ANTIFUNGAL ACTIVITY OF ROSEMARY ESSENTIAL OIL AGAINST FOODSTUFFS FUNGI. Ital J Food Safety [Internet]. 2009 Jun. 21 [cited 2024 Mar. 28];1(4):17-20. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.4.17

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