Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi

Int J Food Microbiol. 1988 May;6(3):263-8. doi: 10.1016/0168-1605(88)90019-0.

Abstract

The inhibitory effects of 10 selected Turkish spices, oregano essential oil, thymol and carvacrol towards growth of 9 foodborne fungi were investigated in culture media with pH 3.5 and 5.5. The antifungal effects of sodium chloride, sorbic acid and sodium benzoate and the combined use of oregano with sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only oregano at 1.0, 1.5, 2.0% (w/v) levels showed effect on all fungi. 8% (w/v) sodium chloride was less effective than oregano. Oregano essential oil, thymol or carvacrol at concentrations of 0.025% and 0.05% completely inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations. The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect.

Publication types

  • Comparative Study

MeSH terms

  • Antifungal Agents / pharmacology*
  • Benzoates / pharmacology
  • Benzoic Acid
  • Condiments*
  • Food Microbiology*
  • Food Preservatives / pharmacology*
  • Fungi / drug effects*
  • Fungi / growth & development
  • Oils, Volatile / pharmacology
  • Sodium Chloride / pharmacology
  • Sorbic Acid / pharmacology
  • Terpenes / pharmacology
  • Thymol / pharmacology
  • Turkey

Substances

  • Antifungal Agents
  • Benzoates
  • Food Preservatives
  • Oils, Volatile
  • Terpenes
  • Thymol
  • Sodium Chloride
  • Benzoic Acid
  • Sorbic Acid