Antifungal Effect of Essential Oil ofOriganum vulgare Subsp.hirtum Growing Wild in Turkey
Antifungal effect of Origanum vulgare subsp. hirtum was determined. The inhibitory effects of all the concentrations (4, 8, 12, 16 and 29 μl) tested against A. flavus increased with higher levels. Antifungal effect of 4 μl level of oregano oil
decreased after 6 days of incubation. The highest antifungal activity was observed at the 20 μl level of this oil maintained 100% inhibition rate upto 11 days of incubation. Origanum oil exhibited a very interesting antifungal profile after they were tested against A. flavus.
Keywords: A. FLAVUS; ANTIFUNGAL EFFECT; ESSENTIAL OIL; LABIATAE; ORIGANUM VULGARE L
Document Type: Research Article
Publication date: 01 March 2013
- Journal of Nutritional Ecology and Food Research is an international journal which publishes peer-reviewed articles on food production and consumption, with regard to health, environment, society and economy. The scope is thus broad, articles being focused on significant novel research in human and animal nutrition, food science and technology, food marketing and transportation. In addition, articles on food and identity, agriculture and sustainability, are also welcome. The journal only publishes novel, high quality review papers, original research papers, short communications, concerning all aspects of food and nutrition. It is journal policy to publish special issues on topical and emergent subjects of nutrition and food research or related areas.
- Editorial Board
- Information for Authors
- Subscribe to this Title
- Aims and Scope
- Ingenta Connect is not responsible for the content or availability of external websites
- Access Key
- Free content
- Partial Free content
- New content
- Open access content
- Partial Open access content
- Subscribed content
- Partial Subscribed content
- Free trial content