Antifungal Activity of the Essential Oil Extracted from Zanthoxylum piperitum Seeds Against Aspergillus flavus

• Main Authors: Chorpaka Phuangsri, Nuchnipa Nuntawong, Hataichanoke Niamsup
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8033; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63886
• Institution: Chiang Mai University

The antifungal activity of essential oil extracted from Zanthoxylum piperitum seeds was tested and the oil'\s potential as a food preservative was evaluated. The main chemical components determined in the oil were β-phelladrene (23.2%), sabinene (14.6%), and brevifolin (11.9%). The oil'\s antifungal activity was tested in solid and liquid cultures of aflatoxigenic Aspergillus flavus. The minimum inhibitory concentration of oil was 4.5 µL/mL. The possible actions against A. flavus are distortion in conidial heads and decrease of hyphal diameters as observed under a light microscope. A reduction in the ergosterol content in fungal plasma membrane by 34.41 % also occurred. The use of this essential oil as an antifungal coat was tested on dried bird chili. The essential oil at 4.5 and 9.0 µL/mL reduced fungal development on chili peel to 45.20 % and 89.32 %, respectively. Thus, application as a food preservative is possible.