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Abstract
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The objective of present study was to determine the antifungal activity of thyme (Thymus vulgaris L.), savory (Satureja hortensis L.) and sage (Salvia officinalis L.) essential oils (EOs) at different concentrations (500, 1000 and 1500 ppm) against Apergillus niger in vitro and in vivo (tomato paste) as a natural food preservative. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the chemical composition of the three EOs.Thymol (30.91%), ρ-cymene (14.66%), carvacrol (11.96%) and borneol (11.39%) were the main components in thyme EO. However, carvacrol (31.32%), γ-terpinene (30.03%), thymol (20.56%); and carvacrol (46.11%), camphor (9.77%), α-thujene (9.09%) were the main components in savory and sage EOs, respectively. Furthermore, the results of disc diffusion test and minimum inhibitory concentrations (MICs) showed the highest antifungal activity for thyme, followed by savory and sage EOs. In vivo tests in tomato paste exhibited the greatest antifungal properties for thyme and sage EOs. Sensory evaluation results showed that all tested EOs had negative effects on the organoleptic properties of tomato paste, however application of them in a food (pizza) were mask their high odorous.
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