Antifungal activity of Gallesia integrifolia fruit essential oil.
Authors:Raimundo, Keila Fernanda
Bortolucci, Wanessa de Campos
Gonçalves, José Eduardo
Linde, Giani Andrea
Colauto, Nelson Barros
Gazim, Zilda Cristiani
Article (Accepted Version)
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Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC-MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and Trichoderma viride. Minimal fungicidal concentration for the essential oil varied from 0.02 to 0.18mg/mL and bifonazole and ketoconazole controls ranged from 0.20 to 3.50mg/mL. The lower concentration of the essential oil was able to control P. ochrochloron, A. fumigatus, A. versicolor, A. ochraceus and T. viride. This study shows a high fungicidal activity of G. integrifolia fruit essential oil and can support future applications by reducing the use of synthetic fungicides.
Keywords:2,8-Dithianonane; Aspergillus sp.; Lenthionine; Pau d’alho; Penicillium sp.
Source:Brazilian Journal of Microbiology, 2018
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)
- Universidade Paranaense, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)