Control of food-borne fungi by essential oils from local spices in Nigeria
Abstract:Three Nigerian spices “Ehuru ”(African nutmeg –Monodora myristica );“Uziza ”(Piper guineese)and “Uda ”(Xylopia aethiopica)were screened for the fungitoxicity of their essential oils against the mycelial growth of three foodborne fungi (Aspergillus fumigatus;A.nidulans and Mucor hiemalis ).The essential oils from all the spices were fungi-toxic at varying degrees to all the test organisms.Oil from Piper guineese was the most fungitoxic at all concentrations tested.It had an absolute (100%)inhibition of the mycelial growth of Mucor hiemalis at 5%and 10%concentrations.The minimum inhibitory concentration (MIC)and minimum fungicidal concentration (MFC)after 2-and 8-day incubation was found to be 0.19% in each case for P.guineese against M.hiemalis .When used in combinations,the essential oils had synergistic effects.Alone,percentage inhibition for M.myristica (M)and Xylopia aethipoica (X)at 10% concentration were 0.5 ±3.7 and 5.3 ±9.5 respectively against Mucor hiemalis .When combined with essential oils from Piper guineese (P)(i.e.PM and PX)the fungitoxic activities of M and X were enhanced to 98.0 ±1.1%and 99.0 ±2.3 mycelial growth inhibition of M.hiemalis respectively at 10%concentration.
Document Type: Research Article
Publication date: 1999-12-10
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