Journal of Biotechnology & Biomaterials
Open Access

Abstract

The chemical composition and antifungal activity of bay leaf, cinnamon, clove and oregano commercial oils against three fungi were studied. The oils were identified through GC-MS. The essential oils presented a high percentage of oxygenated components: in bay leaf, 78.8% (eucalyptol 51%); in clove, 90.3% (eugenol 89.8%); in cinnamon, 92% (eugenol 60% and eugenyl acetate18.3%); in oregano 71.8% (carvacrol 49.6% and thymol 21.2%). Monoterpenes and sesquiterpenes were: 18% in bay leaf, 9% in clove, 5% in cinnamon, 25% in oregano. Cinnamon, clove and oregano oils reduced fungal growth by 70%, 80% and 90% respectively. The effect of oregano essential oil on fungal development in inoculated rice grains was tested in vivo by exposing inoculated and control rice kernels to essential oil vapour. Oregano, clove and cinnamon oils could provide an alternative for controlling Bipolarisoryzae, Fusarium culmorum and Fusarium sambucinumin rice, cereals and stored products.

Biography

Pilar Santamarina is the director of Institutional Relations and Social Affairs. She got her degree in Biological Sciences from the University of Valencia. Undergraduate and doctoral degrees from the University of Valencia (made in the area of Microbiology, Department of Biotechnology, Polytechnic University of Valencia). She is University Professor of Botany area. She gives her teaching at the School of Rural Environments and Enology. She has held the position of Assistant Director of Educational Innovation (2001-2004) and is currently Assistant to the European Higher Education Area.