Antifungal Activity of Essential Oils from Two Varieties of Sweet Basil (Ocimum basilicum L.)

Paulina Jakowienko; Barbara Wójcik-Stopczyńska; Dorota Jadczak

doi:10.2478/v10032-011-0008-4

.blurhash-client-img { display: none !important; }

Antifungal Activity of Essential Oils from Two Varieties of Sweet Basil (Ocimum basilicum L.)

Journal of Fruit and Ornamental Plant Research

Volume 74 (2011): Issue 1 (June 2011)

By: Paulina Jakowienko, Barbara Wójcik-Stopczyńska and Dorota Jadczak

Open Access

|Aug 2011

Atanda O., Akpan I., Oluwafemi F. 2007. The potential of some spice essentials oils in the control ofCFR 223 and aflatoxin production. Food Control 18: 601-607. [DOI:10.1016/j.foodcon.2006.02.007]
Search in Google Scholar
Bagamboula C.F., Uyttendale M., Debevere J. 2004. Antimicrobial effect of spices and herbs towardsand. J. Food Prot. 66(4): 668-673. [DOI:10.1016/S0740-0020(03)00046-7]
Open DOI Search in Google Scholar
Basilico M.Z., Basilico J.C. 1999. Inhibitory effects of some spice essential oils onNRRL 3174 growth and ochratoxin A production. Lett. Appl. Microb. 29: 238-241.
Open DOI Search in Google Scholar
Boyraz N., Ozcan M. 2005. Antifungal effect of some spice hydrosols. Fitoterapia 76: 661-665. [DOI:10.1016/j.fitote.2005.08.016]
Open DOI Search in Google Scholar
Boyraz N., Ozcan M. 2006. Inhibition of phytopathogenic fungi by essential oil, hydrosol, ground material and extract of summer savory (L.) growing wild in Turkey. Int. J. Food Microbiol. 107: 238-242. [DOI: 10.10016/j.ijfood-micro.200510.002]
Search in Google Scholar
Carović-Stanko K., Orlić S., Politeo O., Strikić F., Kolak I., Milos M., Satovic Z. 2010. Composition and antibacterial activities of essential oils of seventaxa. Food Chemistry 119: 196-201. [DOI:10.1016/j.foodchem.2009.06.010]
Open DOI Search in Google Scholar
Fandohan P., Gbenou J., Gnonlonfin B., Hell K., Marasas W. 2004. Effect of essential oils on the growth ofand fumonisin production in corn. J. Agr. Food Chem. 52(22): 6824-6829.
Open DOI Search in Google Scholar
Feng W., Zheng X. 2007. Essential oils to controlin vitro and in vivo. Food Control 18: 1126-1130. [DOI:10.1016/j.foodcont.2006.05.017]
Open DOI Search in Google Scholar
Guynot M.E., Ramos A.J., Seto L., Purroy P., Sanchis V., Marin S. 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J. Appl. Microbiol. 94: 893-899.
Open DOI Search in Google Scholar
Kalemba D., Kunicka A. 2003. Antibacterial and antifungal activity of essential oils. Curr. Med. Chem. 10: 813-829.
Open DOI Search in Google Scholar
Labra M., Miele M., Ledda B., Grassi F., Mazzei M., Sala F. 2004. Morphological characterization, essentials oils composition and DNA genotyping ofL. cultivars. Plant Science, 167: 725-731. [DOI:10.1016/j.plansci.2004.04.026]
Search in Google Scholar
Matan N., Rimkeeree H., Mawson A.J., Chompreeda P., Haruthaishanasan V., Parker M. 2006. Antimicrobial activity of cinnamon and clove oils under modified atmosphere condition. Int. J. Food Microbiol. 107: 180-185. [DOI: 10.1016/j.ijfoodmi cro.2005.07.007]
Search in Google Scholar
Moreira M.R., Ponce A.G., del Valle C.E., Roura S.I. 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogen. LWT 38: 565-570. [DOI:10.1016/j.lwt. 2004.07.012]
Search in Google Scholar
Opalchenova G., Obreshkova D. 2003. Comparative studies on activity of basil - an essential oil fromL. - against multidrug resistant clinical isolates of the generaandby using different test methods. J. Microbiol. Methods 54: 105-110. [DOI:10.1016/S0167-7012 (03)000012-5]
Search in Google Scholar
Ozcan M., Boyraz N. 2000. Antifungal properties of some herb decoctions. Eur. Food Res. Technol. 212: 86-88. [DOI:10.1007/s002170100310]
Open DOI Search in Google Scholar
Ozcan M., Erkmen O. 2001. Antimicrobial activity of the essential oils of Turkish plant spices. Eur. Food Res. Technol. 212: 658-660.
Open DOI Search in Google Scholar
Pawar V.C., Thaker V.S. 2006. In vitro efficiacy of 75 essential oils against. Mycoses 49: 316-323.
Open DOI Search in Google Scholar
PN-ISO 6571:2001. Przyprawy i zioła. Oznaczanie zawartości olejku eterycznego. [in Polish]
Search in Google Scholar
Runyoro D., Ngassapa O., Vagionas K., Aligiannis N., Graikou K., Chinou I. 2010. Chemical composition and antimicrobial activity of the essential oils of fourspecies growing in Tanzania. Food Chemistry 119: 311-316. [DOI: 10.1016/j.foodchem.2009.06. 028]
Search in Google Scholar
Samson R.A., Hoekstra E.S., Frisvad J.C., Filtenborg O. 1996. Introduction to food - borne fungi. Cantraalbureau voor Schimmelcultures. 5th ed. Baarn.
Search in Google Scholar
Seidler-Łożykowska K., Galambosi B., Król D. 2008. Herb yield, essential oil content and its composition in two cultivars of sweet basil (L.) grown in two different locations. Herba Polonica 54(4): 35-42.
Search in Google Scholar
Seidler-Łożykowska K., Król D. 2008. The content of essentials oil in ten sweet basil (L.) cultivars and its composition. Herba Polonica 54(3): 7-12.
Search in Google Scholar
Singh G., Maurya S., Lampasona M.P., Catalan C. 2006. Chemical constituents, antifungal and antioxidative potential ofvolatile oil and its acetone extract. Food Control 17: 745-52. [DOI: 10.1016/j.foodcont.2005.03.010]
Open DOI Search in Google Scholar
Shahi S.K., Ptra M., Shukla A.C., Dikshit A. 2003. Use of essential oils as botanical-pesticide against post harvest spoilage infruit. Bio-Control 48: 223-232.
Open DOI Search in Google Scholar
Telci I., Bayram E., Yilmaz G., Avci B. 2006. Variability in essential oil composition of Turkish basils (L.). Biochem. Syst. Ecol. 34: 489-497. [DOI:10.1016/j.bse.2006.01.009]
Open DOI Search in Google Scholar
Zhang J.W., Li S.K., Wu W.J. 2009. The main chemical composition and in vitro antifungal activity of the essential oils ofLinn. var.(Willd.) Benth. Molecules 14: 273-278.
Open DOI Search in Google Scholar