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Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food

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2017
Authors
Kocić-Tanackov, Sunčica
Dimić, Gordana
Mojović, Ljiljana
Gvozdanović-Varga, Jelica
Djukić-Vuković, Aleksandra
Tomović, Vladimir
Sojić, Branislav
Pejin, Jelena
article (publishedVersion)
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Abstract
The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in mac...ro-morphology and micro-morphology of the investigated fungi.

Source:
Journal of Food Processing and Preservation, 2017, 41, 4
Publisher:
  • Wiley, Hoboken
Funding / projects:
  • info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS// (RS-31017)
  • Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina, Republic of Serbia [114-451-1521/2014-01]

DOI: 10.1111/jfpp.13050

ISSN: 0145-8892

WoS: 000407319100053

Scopus: 2-s2.0-84979783791
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URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3559
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  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet

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