Fungal Inhibition by Some Spice Essential Oils

The antifungal activities of essential oils of pickling herb (Echinophora tenuifolia spp. sibthorpiana), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) plants growing wild in Turkey were tested against to the mycelial growth of Alternaria alternata, Aspergillus niger and Aspergillus parasiticus using Potato Dextrose Agar (PDA) in vitro. Essential oil of O. vulgare was the most effective on the mycelial growth of A. alternata compared with other two fungi. Oregano oil was the most active against all the moulds tested. Some concentrations of pickling herb and rosemary stimulated the mycelial growth of Aspergillus niger and Aspergillus parasiticus. It was concluded that the fungistatic effects of every oil increased with higher doses. The high fungistatic effect in the beginning of incubation decreased gradually towards the end of incubation. However, knowledge of how to protect the spoilage of food products from pathogens and saprophytic fungi can probably be gained from the different concentrations of spice derivatives.