Antifungal Activity of the Onion (Allium cepaL.) Essential Oil AgainstAspergillus, FusariumandPenicilliumSpecies Isolated from Food

Journal of Food Processing and PreservationVolume 41, Issue 4 e13050 Original Article Antifungal Activity of the Onion (Allium cepa L.) Essential Oil Against Aspergillus, Fusarium and Penicillium Species Isolated from Food Sunčica Kocić-Tanackov, Corresponding Author Sunčica Kocić-Tanackov suncicat@uns.ac.rs Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaCorresponding author. TEL: +381-21-485-3699; FAX: +381-21-450-413; EMAIL: suncicat@uns.ac.rsSearch for more papers by this authorGordana Dimić, Gordana Dimić Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorLjiljana Mojović, Ljiljana Mojović Faculty of Technology and Metallurgy, University of Belgrade, Beograd, SerbiaSearch for more papers by this authorJelica Gvozdanović-Varga, Jelica Gvozdanović-Varga Institute of Field and Vegetable Crops, Novi Sad, SerbiaSearch for more papers by this authorAleksandra Djukić-Vuković, Aleksandra Djukić-Vuković Faculty of Technology and Metallurgy, University of Belgrade, Beograd, SerbiaSearch for more papers by this authorVladimir Tomović, Vladimir Tomović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorBranislav Šojić, Branislav Šojić Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorJelena Pejin, Jelena Pejin Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this author Sunčica Kocić-Tanackov, Corresponding Author Sunčica Kocić-Tanackov suncicat@uns.ac.rs Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaCorresponding author. TEL: +381-21-485-3699; FAX: +381-21-450-413; EMAIL: suncicat@uns.ac.rsSearch for more papers by this authorGordana Dimić, Gordana Dimić Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorLjiljana Mojović, Ljiljana Mojović Faculty of Technology and Metallurgy, University of Belgrade, Beograd, SerbiaSearch for more papers by this authorJelica Gvozdanović-Varga, Jelica Gvozdanović-Varga Institute of Field and Vegetable Crops, Novi Sad, SerbiaSearch for more papers by this authorAleksandra Djukić-Vuković, Aleksandra Djukić-Vuković Faculty of Technology and Metallurgy, University of Belgrade, Beograd, SerbiaSearch for more papers by this authorVladimir Tomović, Vladimir Tomović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorBranislav Šojić, Branislav Šojić Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this authorJelena Pejin, Jelena Pejin Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, SerbiaSearch for more papers by this author First published: 29 July 2016 https://doi.org/10.1111/jfpp.13050Citations: 11Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 μL/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi. Practical Applications The obtained results show that onion essential oil, in addition to the basic sensory role in a food product, can also be used as antifungal agent in food protection from mycological and mycotoxicological contamination. Citing Literature Volume41, Issue4August 2017e13050 RelatedInformation