Chemical composition of essential oils of three Mentha species and their antifungal activity against selected phytopathogenic and postharvest fungi

The postharvest life of most fruit, vegetables and cereals is limited by fungal proliferation. The chemical composition ofMentha piperita,M. spicata andM. suaveolens essential oils (EO), and the antifungal activity against four pathogenic and post-harvest fungi isolated from food, were herein invest...

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Detalhes bibliográficos
Autores: Giménez-Santamarina, Silvia, Llorens-Molina, Juan Antonio, Sempere Ferre, Francisca, Santamarina Siurana, Cristina, Roselló, Josefa, Santamarina Siurana, M. Pilar
Formato: artículo
Fecha de publicación:2022
País:España
Recursos:Universidad Católica de Valencia San Vicente Mártir
Repositorio:RIUCV. Repositorio de la Universidad Católica de Valencia San Vicente Mártir
Idioma:inglés
OAI Identifier:oai:riucv.ucv.es:20.500.12466/4980
Acesso em linha:http://hdl.handle.net/20.500.12466/4980
Access Level:acceso abierto
Palavra-chave:Antifungal activity
Essential oils
Carvone
Piperitenone oxide
Phytopathogenic fungi
3309.13 Conservación de Alimentos
3101.05 Fungicidas
Descrição
Resumo:The postharvest life of most fruit, vegetables and cereals is limited by fungal proliferation. The chemical composition ofMentha piperita,M. spicata andM. suaveolens essential oils (EO), and the antifungal activity against four pathogenic and post-harvest fungi isolated from food, were herein investigated to evaluate their potential as natural food preservatives. The EO were obtained by hydrodistillation of aerial parts leaves, stems and inflorescences (except for peppermint oil, which was purchased in a specialized store) and submitted to GC-MS and GC-FID analysis. Regarding the EO composition, carvone (41.1%) and limonene (14.1%) were the major compounds in M. spicata, menthol (47.0%) and menthone (23.1%), as well as other menthol derivatives (neomenthol -3.6%- and menthofurane -3.7%-) in M. piperita, and piperitone oxide (40.2%) and piperitenone oxide (31.4%) in M. suaveolens. Botryotinia fuckeliana was the most sensitive fungus. The three studied EO inhibited growth by 92–100%. The highest dose of M. suaveolens EO, 400 µg/mL, produced 100% MGI in all the studied fungi, except Fusarium oxysporum with 94.21%. The M. suaveolens EO can be considered to develop a low-risk enviro-friendly botanical biofungicide.

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