Antifungal activity of essential oils of tea tree, oregano, thyme, and cinnamon, and their components

Autor(es)

Gustavo Aparecido Martins ^[1] ; Juliano Lemos Bicas ^[2]

Afiliação do(s) autor(es)

^[1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos e Nutrição - Brasil

^[2] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos e Nutrição - Brasil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Food Technology; v. 27, 2024-02-26.

Resumo

Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity. (AU)

• Processo FAPESP: 20/06814-3 - ENZITERP: biotransformações enzimáticas de terpenos para a produção de bioaromas
• Beneficiário: Juliano Lemos Bicas
• Modalidade de apoio: Auxílio à Pesquisa - Regular