Skendi Adriana, Katsantonis Dimitrios Ν, Chatzopoulou Paschalina, Irakli Maria, Papageorgiou Maria
Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, 57001 Thessaloniki, Greece.
Department of Food Science and Technology, International Hellenic University, 57400 Thessaloniki, Greece.
Foods. 2020 Nov 10;9(11):1642. doi: 10.3390/foods9111642.
The antifungal effect of aromatic plants (oregano, thyme, and Satureja) in dry form and as essential oils was evaluated in vitro (in potato dextrose agar (PDA)) and in bread against two phytopathogenic fungi found in food ( and ). Gas and liquid chromatography were used to analyze essential oils attained by hydrodistillation of the aerial parts of the aromatic plants and of the dried plant aqueous solutions that were autoclaved for 20 min at 121 °C before analysis. Carvacrol, α-pinene, p-cymene, and γ-terpinene were the main components of the essential oils, whereas carvacrol, rosmarinic and caffeic acids were the main components of the water extracts. In vitro antifungal test results showed that the addition of plants in dry form had great antifungal potential against both fungal strains studied. was more sensitive to the presence of aromatic plants than . Among the three plant species tested, thyme was the most potent antifungal against both fungi. For the bread product, all three aromatic plants studied showed inhibitory effects against both fungi. Results presented here suggest that oregano, thyme and Satureja incorporated in a bread recipe possess antimicrobial properties and are a potential source of antimicrobial ingredients for the food industry.
评估了干态和精油形式的芳香植物（牛至、百里香和夏香薄荷）对两种食品中发现的植物病原真菌在体外（在马铃薯葡萄糖琼脂（PDA）中）和在面包中的抗真菌效果。采用气相色谱和液相色谱分析通过水蒸馏芳香植物地上部分以及在分析前于121℃高压灭菌20分钟的干燥植物水溶液所获得的精油。香芹酚、α-蒎烯、对伞花烃和γ-萜品烯是精油的主要成分，而香芹酚、迷迭香酸和咖啡酸是水提取物的主要成分。体外抗真菌试验结果表明，添加干态植物对所研究的两种真菌菌株均具有很大的抗真菌潜力。[一种真菌名称]比[另一种真菌名称]对芳香植物的存在更敏感。在所测试的三种植物物种中，百里香对两种真菌的抗真菌能力最强。对于面包产品，所研究的所有三种芳香植物对两种真菌均显示出抑制作用。此处呈现的结果表明，添加到面包配方中的牛至、百里香和夏香薄荷具有抗菌特性，是食品工业抗菌成分的潜在来源。
