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Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
College of Professional Studies – ICEPS - International Centre of Professional Studies , Novi Sad , Serbia
The modern trends in nutrition suggest the limitation of synthetic food additives or the subtitution with natural ones. Therefore, a huge interest for the application of various natural agents exists in order to protect food from a microbiological damage and extend product sustainability. The aim of this study was to determine antifungal activity of Carum carvi essential oil on selected isolates of mold. Eleven laboratory origin isolates of mold were selected for antifungal researches, such as: Alternaria alternata, Aspegillus flavus, A. fumigatus, A. niger, A. versicolor, Cladosporium cladosporioides, Fusarium proliferatum, F. sporotrichioides, Penicillium aurantiogriseum, P. expansum and P. oxalicum. Mold species are isolated from wheat, corn and buckwheat and flour of these cereals. The antifungal activity was determined using broth microdilution method. By the application of GC/MS analysis of essential caraway oil, 12 components was identified. The major components of the caraway essential oil were carvone (72.67%), limonene (22.93%), dihydrocarveol (1.09%) and cis-hydrocarvon (1.05%). Essential oil of Carum carvi showed antifungal activity on all tested isolates in the MIC range of 0.2–1.7 µl/ml and MFC range of 0.4–28.4 µl/ml. The lowest MFC value was obtained for C. cladosporioides (0.4 µl/ml). The highest MFC value was obtained for P. oxalicum (28.4 µl/ml). Obtained results of the caraway essential oil antifungal activities could be of significant value in the improvement of antifungal protection–the damage reduction caused by molds activities in food and in the replacement of synthetic preservatives and fungicides in the products of natural origin.
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