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In vitro antifungal activity and chemical composition of Warionia saharae essential oil against 3 apple phytopathogenic fungi

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Abstract

Essential oil of aerial parts of Warionia saharae was obtained by hydrodistillation and analyzed by GC and GC-MS. Thirty-nine compounds were identified, accounting for 93.2% of the total oil. β-Eudesmol (34.9%), nerolidol-E (23%), and linalool (15.2%) were the most abundant components. The antifungal activity of the W. saharae oil was tested by poisoned food (PF) technique and the volatile activity (VA) assay against 3 phytopathogenic causing the deterioration for apple. The results indicated that the W. saharae oil inhibited significantly the mycelial growth of all strains tested (p<0.05). The minimum inhibitory concentration against Alternaria sp. was 2 μL/mL air in VA assay, whereas >2 μL/mL in PF technique for all strains. Fungal spore production was completely inhibited at 1 μL/mL air for Alternaria sp. and at 2 μL/mL air for Penicillium expansum and Rhizopus stolonifer.

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Authors and Affiliations

  1. Laboratoire des Substances Naturelles & Synthèse et Dynamique Moléculaire, Faculté des Sciences et Techniques, Universit My Ismail, BP 509, 52003, Errachidia, Morocco

    Mohamed Znini & Lhou Majidi

  2. CNRS-UMR 6134, Laboratoire de Chimie des Produits Naturels, Universit de Corse, BP 52, 20250, Corti, France

    Gregory Cristofari, Julien Paolini & Jean Costa

  3. Laboratoire de Protection & Amélioration et Ecophysiologie Végétale, Faculté des Sciences et Techniques, Universit My Ismail, BP 509, 52003, Errachidia, Morocco

    Abdelhay El Harrak

Authors
  1. Mohamed Znini
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  2. Gregory Cristofari
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  3. Lhou Majidi
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  4. Abdelhay El Harrak
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  5. Julien Paolini
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  6. Jean Costa
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Correspondence to Lhou Majidi.

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Znini, M., Cristofari, G., Majidi, L. et al. In vitro antifungal activity and chemical composition of Warionia saharae essential oil against 3 apple phytopathogenic fungi. Food Sci Biotechnol 22 (Suppl 1), 113–119 (2013). https://doi.org/10.1007/s10068-013-0056-2

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  • DOI: https://doi.org/10.1007/s10068-013-0056-2

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