School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; Anhui Province Key Laboratory of functional compound seasoning, Anhui Qiangwang seasoning Food Co., Ltd, Jieshou, 236500, People's Republic of China.
Food Chem Toxicol. 2019 Dec;134:110821. doi: 10.1016/j.fct.2019.110821. Epub 2019 Sep 15.
The antifungal activity of plant essential oils (EOs) extracted by steam distillation from seven different species (Cinnamon, Anise, Clove, Citronella, Peppermint, Pepper, and Camphor) was investigated. Three common fungi were isolated from moldy wheat bread, which were identified as Aspergillus niger, A. oryzae, and A. ochraceus. The antifungal activity of anise, peppermint, clove, cinnamon, pepper, citronella, and camphor EOs from seven different spices was confirmed by agar diffusion assay against three fungi. Among all the EOs, the cinnamon EO showed the highest antifungal activity for all the fungi strains with the largest inhibition zone at the concentration of 800 mg/mL and lowest MIC ranging from 0.0625 to 0.125 mg/mL, followed by clove EO. The remaining EOs exerted moderate inhibitory effects. Further research indicated the substantial inhibitory activities of cinnamon and clove EOs on mycelial growth and spore germination in a dose-dependent manner. Further, the in vivo inhibitory activity of selected EOs on naturally infected bread demonstrated that cinnamon and clove EOs can as be used as natural antifungal agents.
采用水蒸气蒸馏法从 7 种不同植物（肉桂、八角、丁香、香茅、薄荷、胡椒和樟脑）中提取植物精油（EOs），研究其抗真菌活性。从霉变的小麦面包中分离出三种常见真菌，鉴定为黑曲霉、米曲霉和土曲霉。采用琼脂扩散法对这三种真菌进行抑菌活性检测，证实了八角、薄荷、丁香、肉桂、胡椒、香茅和樟脑等 7 种不同香料的 EOs 具有抗真菌活性。在所有精油中，肉桂精油对所有真菌菌株的抑菌活性最高，在 800mg/mL 浓度下抑菌圈最大，最低 MIC 范围为 0.0625-0.125mg/mL，其次是丁香精油。其余精油则表现出中等抑制作用。进一步的研究表明，肉桂和丁香精油对菌丝生长和孢子萌发具有显著的抑制活性，呈剂量依赖性。此外，所选精油对自然感染面包的体内抑制活性表明，肉桂和丁香精油可作为天然抗真菌剂。
