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Antifungal activity of Oregano (Origanum vulgare L.) Extract

Date : 2018-6-8 2:29:41 Views :

The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. The contents of the active component of extract were identified by GC-MS and they include: carvacrol (34.2%), carvone (18.5%),p-cimene(8.05%), thymol (3.74%). The oregano extract showed the ability to reduce mould growth at all applied concentrations. Stronger inhibitory effect on the growth of Penicillium species, contrary to Fusarium, was determined.At extract concentration of 2.50 mL/100mL, growth of P.aurantiogriseum, P. glabrum and P. brevicompactum was completely inhibited during 14 days of incubation. At the same concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F. oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2% and F. subglutinans by 88.85%.

Oregano is a widely used spice in the food industry.It is mainly used for its aromatic properties with a primary role to enhance the taste and aroma of foods.Due to high content of oleanolic, ursolic, caffeic, rosemarinic,lithospermic acids, flavonoids, hydroquinones,tannins, and phenolic glycosides, oregano has been shown to exhibit antioxidative and antimicrobial activity.

The oregano extract at concentration of 2.50 mL/100mL was found to efficiently reduce and inhibit the growth of assayed moulds. This concentration was MFC for P. aurantiogriseum and MIC for P. brevicompactum and P. glabrum. The growth of P. chrysogenum and Fusarium species was significantly reduced (81.69–88.84%).The extract exerted stronger effect on the Penicillium species. Among Penicillium species, P. aurantiogriseum was the most sensitive to the extract whereas P. chrysogenum was the least sensitive. F. subglutinans showed higher sensitivity to the extract activity in relation to other Fusarium species whereas F. proliferatum had the lowest sensitivity.The obtained results suggest that the oregano extract is suitable as antifungal agent in food applications.However, additional research is necessary to assess more in detail the practical application of the testedconcentrations in the real food system (e.g., bakery products).

The objective of this work was to study the antifungal potential of commercial oregano (Origanum vulgare L.) extract, intended for usage in food, against some Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables.


Product Name

Oregano Extract

Botanical Source

Origanum vulgare L.

Part Used

Whole Plant


10:1 20:1 30:1


Brown Yellow fine powder



Reference:1University of Novi Sad, Faculty of Technology, Novi Sad, Serbia

2University of Novi Sad, Faculty of Technical Sciences, Novi Sad, Serbia

3University of Belgrade, Faculty of Technology and Metallurgy, Belgrade, Serbia

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