Evaluation the Antifungal Activity and Chemical Composition of Essential Oils of Petroselinum crispum, Acimum basilicum, Anethum graveolens, Mentha viridis on Aspergillus parasiticus

Subject Areas : Medical Microbiology

Fatemeh Noorbakhsh ¹ , Sassan Rezaie ² , Marjan Arab ³

1 - Department of Microbiology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Department of Mycology & Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3 - Department of Plant Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2010-05-15 Accepted : 2010-07-16 Published : 2010-07-01

Keywords: Petroselinum crispum, Acimum basilicum, Anethum graveolens, Mentha viridis, Aspergillus parasiticus,

Abstract :

Background and objective: In this study, the antifungal effects of the extracted oil of Petroselinum crispum, Acimum basilicum, Anethum graveolens, Mentha viridis on Aspergilus parasiticus ATCC 15517 was evaluated. Also, the chemical compositions of the vegetables were determined.  Materials and methods: The essential oils were obtained using hydrodestillation of  dried plant material. Their compositions and Minimum inhibitory concenteration (MIC) were determined by GC-MS and serial dilution method, respectively. Results: The main component of the essential oils was detected as follow: Mentha viridis: Benzen bromophenoxy-methyl dimethyl, Acimum basilicum: Ethyldecaborane, Anethum graveolens:Decarbadecaborane- dimethyl and Petroselinum crispum: Methyl anthracene. Minimum Inhibitory concenteration of the essential oils determined by serial dilution method. MIC for Mentha viridis, Anethum graveolens, Acimum basilicum, Petroselinum crispum were 1.5,1.5,3 and 4 µl/ml, respectively. The antifungal power of assayed essential oils was different, depending on their concentration. This effect in Mentha viridis and Anethum graveolens was identical and stronger than two others.  Conclusion: These results indicate that the mentioned essential oils had great antifungal activities and could be used as preservatives and fungicides in food in order to preventing of food pollution.

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