Journal of Microbial & Biochemical Technology

Abstract

Antifungal Activity of Microcapsulated Clove (Eugenia caryophyllata) and Mexican Oregano (Lippia berlandieri) Essential Oils against Fusarium oxysporum

Carlos Estrada-Cano, Maria Antonieta Anaya Castro, Layla Muñoz-Castellanos, Nubia Amaya-Olivas Antonio Garcia-Triana and León Hernández-Ochoa

The aim of the present study was to determine the antifungal activity of microcapsules of essential oil of clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) against Fusarium oxysporum. Different essential oil to β-cyclodextrin weight ratios were tested, (4:96, 8:92, 12:88 and 16:84 w/w) and encapsulation efficiency same as rate, were determined. GC-MS and GC-FID analysis were also performed to determine. The main oil constituents, which were eugenol and carvacrol in clove and Mexican oregano essential oils respectively and to quantify their ratio in microcapsules. The oxford cup method was used to determine the antifungal inhibitory activity of essentials oils and microcapsules of essential oils. The results showed that the 4:96 ratio (clove essential oil:β-cyclodextrin) gave the highest Eugenol content and the greatest microencapsulation efficiency; and the 8:92 and 12:88 ratios (Mexican oregano essential oil: β-cyclodextrin) gave the highest carvacrol content. The essential oil of cloves and Mexican oregano showed the greatest inhibition values against Fusarium at the beginning of the tests; however, after 8 days of analysis, the microcapsules containing essential oil of clove were the most effective ones. Putting everything together, our findings indicate that the antifungal activity of the β-cyclodextrin-essential oils capsules, show great promise for the extensive control of Fusarium oxysporum.