Screening for antifungal activity polyphenol content of Origanum majorana L. essential oil treated and non treated with salt
Baâtour Olfa
, Aouadi Mariem
, Dhieb Cyrine
, Abbassi Mohamed Salah
, Sadfi Najla
, Ben Nasri -Ayachi Mouhiba
- Unité de Physiologie et Biochimie de la Tolérance aux contraintes Abiotiques des Plantes, Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 1892 Tunis, Tunisie.
- Unité de Mycologie à la Faculté des Sciences de Tunis.
- Laboratoire de recherche en bactériologie, Institut de la recherche vétérinaire de Tunisie, Tunis, Tunisie.
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Origanum majorana L. essential oil has been known as an interesting source of antimicrobial and antioxidant compounds to be applied in food conservation. This study aims to evaluate the antioxidant activity and to assess the efficient of O. majorana L. essential oil, treated (75 mM NaCl) and non treated (0 mM NaCl), in inhibiting the growth and survival of potentially pathogenic fungal strains such as Engyodontium album, Acremonium strictum, Trichophyton verrucosum. The antifungal potential was determined performing the disc diffusion assay. These results suggest that essential oils from marjoram were more effective than those of three standard samples, in absence and presence of salt; and it could be regarded as a potential antifungal compound for controlling the growth of pathogen fungi and the occurrence of mycoses.
[Baâtour Olfa, Aouadi Mariem, Dhieb Cyrine, Abbassi Mohamed Salah, Sadfi Najla, Ben Nasri -Ayachi Mouhiba (2015); Screening for antifungal activity polyphenol content of Origanum majorana L. essential oil treated and non treated with salt Int. J. of Adv. Res. 3 (May). 570-574] (ISSN 2320-5407). www.journalijar.com
