Essential Oils Antimicrobial Activity in Limiting the Development of Main Spoilage Fungi Associated with Stored Cereals

Abstract

Fungal pathogens can significantly reduce the potential yield and seed quality of cereal crops, the major risk is contamination with toxic fungal secondary metabolites known as mycotoxins, which have negative consequences in human and animal health. The influence of different concentrations of the oregano, basil and thyme essential oils on the development of the mycelium of Fusarium, Aspergillus, Penicilium species was analyzed and action of inhibiting the capacity of molds’ occurrence and development at stored wheat and maize. The chemical composition of the all essential oils was determined by gas chromatography/mass spectrometry analysis. Oregano and basil essential oils inhibit completely development of Fusarium spp., Penicillium sp. and Aspergillus sp. pathogens at 2000-5000 ppm concentration exerted a fungitoxic effect. However, thyme oil in 10-100 µl/ml concentration was the strongest in fungicidal activity of the tested Fusarium, Penicilium, Aspergillus, species. In conclusion, all essential oils used in this study could be suitable for applications in the food industry to control molds and improve the safety of stored grain.