Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase
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2015
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.
Izvor:
Journal of Food Processing and Preservation, 2015, 39, 6, 1778-1787Izdavač:
- Wiley, Hoboken
Finansiranje / projekti:
- Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (RS-31017)
DOI: 10.1111/jfpp.12410
ISSN: 0145-8892
WoS: 000368126300134
Scopus: 2-s2.0-84953305609
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Dimić, Gordana AU - Kocić-Tanackov, Sunčica AU - Mojović, Ljiljana AU - Pejin, Jelena PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3096 AB - The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase EP - 1787 IS - 6 SP - 1778 VL - 39 DO - 10.1111/jfpp.12410 ER -
@article{ author = "Dimić, Gordana and Kocić-Tanackov, Sunčica and Mojović, Ljiljana and Pejin, Jelena", year = "2015", abstract = "The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase", pages = "1787-1778", number = "6", volume = "39", doi = "10.1111/jfpp.12410" }
Dimić, G., Kocić-Tanackov, S., Mojović, L.,& Pejin, J.. (2015). Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase. in Journal of Food Processing and Preservation Wiley, Hoboken., 39(6), 1778-1787. https://doi.org/10.1111/jfpp.12410
Dimić G, Kocić-Tanackov S, Mojović L, Pejin J. Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase. in Journal of Food Processing and Preservation. 2015;39(6):1778-1787. doi:10.1111/jfpp.12410 .
Dimić, Gordana, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, Pejin, Jelena, "Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase" in Journal of Food Processing and Preservation, 39, no. 6 (2015):1778-1787, https://doi.org/10.1111/jfpp.12410 . .