Journal of Food: Microbiology, Safety & Hygiene
Open Access

Antifungal activity of essential oil from Anethum graveolens L. growing wild in south west of Algeria on the fungi growth

Joint Event on International Conference on Food Safety and Health and 11^th World Congress on Food Chemistry and Food Microbiology

August 30-31, 2018 Dubai, UAE

Khaldi Achraf, A Moussaoui and B Meddah

University of Tahri Mohamed Bechar, Algeria
University of Mascara, Algeria

Posters & Accepted Abstracts: J Food Microbiol Saf Hyg

Abstract :

This work studies the antifungal activity from essential oil of Anethum graveolens L. growing wild in the south-west of Algeria. The local plant tested gives a good essential oil yield (2.10%). The antifungal properties of the selected oil were tested against seven fungi. Other physicochemical parameters are also measured in this study. The results of direct contact method showed that the oil was active against mycelial growth of fungi. All strains were inhibited at Minimum Inhibitory Concentrations (MICs) as from 1/500 v/v, except Aspergillus niger at MIC (1/180 v/v). Alternaria alternata was most sensitive, being inhibited at MIC as weak as 1/6500 v/v. The results of biomass technique on liquid medium revealed that, the studied oil was effective to inhibit the fungal biomass produced. All strains were inhibited at concentration as weak as 1/370 (v/v).

Biography :

E-mail: achrafsystemdz@yahoo.fr