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Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce

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Abstract

Essential oils (EOs) of coriander were analyzed by gas chromatography–mass spectrometry. Linalool (73.05 %), α-pinene (9.18 %), gamma-terpinene (7.65 %), geranyl acetate (2.71 %), were the main components of coriander essential oil. The minimum inhibitory concentration (MIC) of coriander was 2700 ppm in broth macrodilution. 3 × 105 CFU/g Byssochlamys fulva was inoculated in tomato sauce and different concentrations of EOs were added to each sample. Sodium benzoate at MIC concentration (250 ppm) was added to tomato sauce as a negative control. Samples were kept at 30 ± 0.5 °C for 2 months. The results showed that sodium benzoate completely stopped the fungi growth but 800 ppm coriander essential oils (CEO) and mixture of cinnamon (250 ppm) and coriander (800 ppm) essential oils inhibited up to 32 and 90 %, respectively.

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Authors and Affiliations

  1. Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran

    Nafiseh Zamindar

  2. Young Researchers and Elite Club, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran

    Mahsa Sadrarhami

  3. Department of Microbiology, Falavarjan Branch, Islamic Azad University, Isfahan, 84515-155, Iran

    Monir Doudi

Authors
  1. Nafiseh Zamindar
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  2. Mahsa Sadrarhami
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  3. Monir Doudi
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Correspondence to Nafiseh Zamindar.

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Zamindar, N., Sadrarhami, M. & Doudi, M. Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce. Food Measure 10, 589–594 (2016). https://doi.org/10.1007/s11694-016-9341-0

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  • DOI: https://doi.org/10.1007/s11694-016-9341-0

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