In this study, hydrodistillation was used to obtain essential oils (EOs) from pepper ( L.) and clove () and co-hydrodistillation (addition of fatty acid ethyl esters as extraction co-solvents) was used to obtain functional extracts (FEs). Antifungal activity of EOs and FEs was evaluated by determination of minimum inhibitory concentration (MIC) against and The results showed that pepper () and clove () essential oils and their functional extracts are effective at concentrations from 400 to 500 ppm after 10 days of culturing. The essential oils and functional extracts were used on tomato fruit samples at three different concentrations: 350, 400, and 450 ppm. Clove essential oil reduced the growth of from 50% to 70% and to 40%. The functional extracts (FEs) of clove and pepper, mixed with ethyl decanoate (FEs-C), were the best combination for protecting the tomato fruit in vivo against both phytopathogenic fungi. Gas chromatography-mass spectrometry (GC-MS) was used to identify eugenol as the principal compound in clove oil and limonene, sabinene, and -caryophyllene in pepper oil.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7211242 | PMC |
| http://dx.doi.org/10.1155/2020/1702037 | DOI Listing |
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