Int. J. Biosci.11(4), 164-172, October 2017
The food industry is constantly challenged by consumers seeking for increasingly healthy foods and less use of synthetic chemical additives such as pesticides or preservatives. In this context the aim of the present work was to study the antifungal activity of Laurel essential oilin different treatments against two phytopathogenic fungus: Aspergillus niger and Fusarium oxypouim. These strains are among the most contaminating genera of mycotoxin dry and mainstream producers. The extraction was carried out by hydrodistillation and molecular characterization by GC/MS. The essential oil of the Laurus nobilis L. leaves shows a great inhibition of mycelial growth (in vitro). The 1,8-Cineole (49.43 %), Terpinyl acetate (14.90 %)and Sabinene (09,88%) possess the most important inhibitory powers. The essential oil was also subjected to a biological screening for its possible antioxidant activities by means of DPPH radical scavenging test and b-carotene/linoleic acid test, the sample tested showed a good antioxidant activity in comparison with the positive control (Ascorbic acid and Butylhydroxytoluene (BHT)).
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