Antifungal Activity of Essential Oils from Two Varieties of Sweet Basil (Ocimum basilicum L.)

Atanda O., Akpan I., Oluwafemi F. 2007. The potential of some spice essentials oils in the control of A. parasiticus CFR 223 and aflatoxin production. Food Control 18: 601-607. [DOI:10.1016/j.foodcon.2006.02.007]Search in Google Scholar

Bagamboula C.F., Uyttendale M., Debevere J. 2004. Antimicrobial effect of spices and herbs towards Shigella sonnei and S. flexneri. J. Food Prot. 66(4): 668-673. [DOI:10.1016/S0740-0020(03)00046-7]10.1016/S0740-0020(03)00046-7Search in Google Scholar

Basilico M.Z., Basilico J.C. 1999. Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett. Appl. Microb. 29: 238-241.10.1046/j.1365-2672.1999.00621.x10583751Search in Google Scholar

Boyraz N., Ozcan M. 2005. Antifungal effect of some spice hydrosols. Fitoterapia 76: 661-665. [DOI:10.1016/j.fitote.2005.08.016]10.1016/j.fitote.2005.08.01616243447Search in Google Scholar

Boyraz N., Ozcan M. 2006. Inhibition of phytopathogenic fungi by essential oil, hydrosol, ground material and extract of summer savory (Satureja hortensis L.) growing wild in Turkey. Int. J. Food Microbiol. 107: 238-242. [DOI: 10.10016/j.ijfood-micro.200510.002]Search in Google Scholar

Carović-Stanko K., Orlić S., Politeo O., Strikić F., Kolak I., Milos M., Satovic Z. 2010. Composition and antibacterial activities of essential oils of seven Ocimum taxa. Food Chemistry 119: 196-201. [DOI:10.1016/j.foodchem.2009.06.010]10.1016/j.foodchem.2009.06.010Search in Google Scholar

Fandohan P., Gbenou J., Gnonlonfin B., Hell K., Marasas W. 2004. Effect of essential oils on the growth of Fusarium verticillioides and fumonisin production in corn. J. Agr. Food Chem. 52(22): 6824-6829.10.1021/jf040043p15506822Search in Google Scholar

Feng W., Zheng X. 2007. Essential oils to control Alternaria alternata in vitro and in vivo. Food Control 18: 1126-1130. [DOI:10.1016/j.foodcont.2006.05.017]10.1016/j.foodcont.2006.05.017Search in Google Scholar

Guynot M.E., Ramos A.J., Seto L., Purroy P., Sanchis V., Marin S. 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J. Appl. Microbiol. 94: 893-899.10.1046/j.1365-2672.2003.01927.x12694455Search in Google Scholar

Kalemba D., Kunicka A. 2003. Antibacterial and antifungal activity of essential oils. Curr. Med. Chem. 10: 813-829.10.2174/092986703345771912678685Search in Google Scholar

Labra M., Miele M., Ledda B., Grassi F., Mazzei M., Sala F. 2004. Morphological characterization, essentials oils composition and DNA genotyping of Ocimum basilicum L. cultivars. Plant Science, 167: 725-731. [DOI:10.1016/j.plansci.2004.04.026]Search in Google Scholar

Matan N., Rimkeeree H., Mawson A.J., Chompreeda P., Haruthaishanasan V., Parker M. 2006. Antimicrobial activity of cinnamon and clove oils under modified atmosphere condition. Int. J. Food Microbiol. 107: 180-185. [DOI: 10.1016/j.ijfoodmi cro.2005.07.007]Search in Google Scholar

Moreira M.R., Ponce A.G., del Valle C.E., Roura S.I. 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogen. LWT 38: 565-570. [DOI:10.1016/j.lwt. 2004.07.012]Search in Google Scholar

Opalchenova G., Obreshkova D. 2003. Comparative studies on activity of basil - an essential oil from Ocimum basilicum L. - against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus and Pseudomonas by using different test methods. J. Microbiol. Methods 54: 105-110. [DOI:10.1016/S0167-7012 (03)000012-5]Search in Google Scholar

Ozcan M., Boyraz N. 2000. Antifungal properties of some herb decoctions. Eur. Food Res. Technol. 212: 86-88. [DOI:10.1007/s002170100310]10.1007/s002170100310Search in Google Scholar

Ozcan M., Erkmen O. 2001. Antimicrobial activity of the essential oils of Turkish plant spices. Eur. Food Res. Technol. 212: 658-660.10.1007/s002170100310Search in Google Scholar

Pawar V.C., Thaker V.S. 2006. In vitro efficiacy of 75 essential oils against Aspergillus niger. Mycoses 49: 316-323.10.1111/j.1439-0507.2006.01241.x16784447Search in Google Scholar

PN-ISO 6571:2001. Przyprawy i zioła. Oznaczanie zawartości olejku eterycznego. [in Polish]Search in Google Scholar

Runyoro D., Ngassapa O., Vagionas K., Aligiannis N., Graikou K., Chinou I. 2010. Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania. Food Chemistry 119: 311-316. [DOI: 10.1016/j.foodchem.2009.06. 028]Search in Google Scholar

Samson R.A., Hoekstra E.S., Frisvad J.C., Filtenborg O. 1996. Introduction to food - borne fungi. Cantraalbureau voor Schimmelcultures. 5th ed. Baarn.Search in Google Scholar

Seidler-Łożykowska K., Galambosi B., Król D. 2008. Herb yield, essential oil content and its composition in two cultivars of sweet basil (Ocimum basilicum L.) grown in two different locations. Herba Polonica 54(4): 35-42.Search in Google Scholar

Seidler-Łożykowska K., Król D. 2008. The content of essentials oil in ten sweet basil (Ocimum basilicum L.) cultivars and its composition. Herba Polonica 54(3): 7-12.Search in Google Scholar

Singh G., Maurya S., Lampasona M.P., Catalan C. 2006. Chemical constituents, antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract. Food Control 17: 745-52. [DOI: 10.1016/j.foodcont.2005.03.010]10.1016/j.foodcont.2005.03.010Search in Google Scholar

Shahi S.K., Ptra M., Shukla A.C., Dikshit A. 2003. Use of essential oils as botanical-pesticide against post harvest spoilage in Malus pumilo fruit. Bio-Control 48: 223-232.10.1023/A:1022662130614Search in Google Scholar

Telci I., Bayram E., Yilmaz G., Avci B. 2006. Variability in essential oil composition of Turkish basils (Ocimum basilicum L.). Biochem. Syst. Ecol. 34: 489-497. [DOI:10.1016/j.bse.2006.01.009]10.1016/j.bse.2006.01.009Search in Google Scholar

Zhang J.W., Li S.K., Wu W.J. 2009. The main chemical composition and in vitro antifungal activity of the essential oils of Ocimum basilicum Linn. var. pilosum (Willd.) Benth. Molecules 14: 273-278.10.3390/molecules14010273625388119136915Search in Google Scholar