TOXICITY OF Rosmarinus officinalis ESSENCIAL OIL IN THE CONTROL OF Aspergillus brasiliensis FUNGUS

Autores

DOI:

https://doi.org/10.18316/rca.v17i1.8186

Palavras-chave:

Rosemary, Alternative control, Natural products, Fungicidal properties, Fungal pathogens.

Resumo

Fungi are mainly responsible for spoiling food, resulting in losses, in addition to having the ability to produce toxins, which can be harmful to human and animal health. The control of these fungi occurs through the use of pesticides, which are harmful contaminants to the environment and health, in addition to the fact that these microorganisms become resistant to the action of these substances making them inefficient. Due to these factors, the search for alternative methods of controlling these microorganisms began. In this scenario, essential oils are shown as a possible alternative. The objective of this study was to identify the main components and to evaluate the effectiveness of rosemary essential oil (Rosmarinus officinalis) for controlling the fungus Aspergillus brasiliensis. The main components of essential oil, identified by gas chromatography, in order of concentration, were: 1.8-cineole (48%), camphor (12%), and β-pinene (8%). The effect of essential oils on the mycelial growth of the fungus was verified in vitro tests between doses of 0.8 to 25 µL / mL, this being the dose with the greatest fungal control. Based on the results of the in vitro tests, serial microdilution was performed in microplates to find the minimum inhibitory concentration, which was 25 µL / mL. The results showed that the essential oil showed fungicidal potential on A. brasiliensis.

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Publicado

2023-07-28

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v. 17 n. 1 (2023)

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