Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food
Authorized Users Only
2017
Authors
Kocić-Tanackov, Sunčica
Dimić, Gordana
Mojović, Ljiljana

Gvozdanović-Varga, Jelica

Đukić-Vuković, Aleksandra

Tomović, Vladimir

Sojić, Branislav

Pejin, Jelena
Article (Published version)

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Show full item recordAbstract
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, 4Publisher:
- Wiley, Hoboken
Funding / projects:
- Production of lactic acid and probiotics on waste products of food and agricultural industry (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
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Kocić-Tanackov, Sunčica AU - Dimić, Gordana AU - Mojović, Ljiljana AU - Gvozdanović-Varga, Jelica AU - Đukić-Vuković, Aleksandra AU - Tomović, Vladimir AU - Sojić, Branislav AU - Pejin, Jelena PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3559 AB - 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 macro-morphology and micro-morphology of the investigated fungi. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food IS - 4 VL - 41 DO - 10.1111/jfpp.13050 ER -
@article{ author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and Đukić-Vuković, Aleksandra and Tomović, Vladimir and Sojić, Branislav and Pejin, Jelena", year = "2017", 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 macro-morphology and micro-morphology of the investigated fungi.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food", number = "4", volume = "41", doi = "10.1111/jfpp.13050" }
Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Đukić-Vuković, A., Tomović, V., Sojić, B.,& Pejin, J.. (2017). Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing and Preservation Wiley, Hoboken., 41(4). https://doi.org/10.1111/jfpp.13050
Kocić-Tanackov S, Dimić G, Mojović L, Gvozdanović-Varga J, Đukić-Vuković A, Tomović V, Sojić B, Pejin J. Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing and Preservation. 2017;41(4). doi:10.1111/jfpp.13050 .
Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, Đukić-Vuković, Aleksandra, Tomović, Vladimir, Sojić, Branislav, Pejin, Jelena, "Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food" in Journal of Food Processing and Preservation, 41, no. 4 (2017), https://doi.org/10.1111/jfpp.13050 . .