In vitro assessment of Ocimum tenuiflorum essential oil as phytopreservative against fungal contamination of some stored food commodities

Fungitoxic efficacy of Ocimum tenuiflorum essential oil

Abstract

The study deals with the efficacy of Ocimum tenuiflorum essential oil (OtEO) and its, major component eugenol, against the fungi known to be responsible for biodeterioration of food stuffs during storage and processing. OtEO and eugenol were found efficacious in checking growth of test fungus Aspergillus flavus DDUHV8, isolated from Hordeum vulgare; and, their minimum inhibitory concentration (MIC) was recorded at 0.3 and 0.2 μl ml^-1 respectively. The OtEO and eugenol also inhibited the aflatoxin B₁ production completely at 0.2 and 0.1 μlml^-1 respectively. Both of these were found superior over some prevalent synthetic antifungals; and, exhibited broad fungitoxic spectrum against 12 fungi viz. Alternaria sp., Aspergillus candidus, A. fumigatus, A. nidulans, A. niger, A. ochraceus, A. terreus, Cladosporium sp., Curvularia lunata, Fusarium nivale, F. oxysporum and Penicillium sp.  Considering the side effects of synthetic preservatives and global interest in plant based products as phytopreservative due to their biodegradable nature and lesser side effects and non-mammalian toxicity except few one, OtEO and eugenol may be recommended as plant based antimicrobials against fungal spoilage of food stuffs and aflatoxin contamination during postharvest processing and storage.