Journal of Biotechnology & Biomaterials
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The chemical composition and antifungal activity of bay leaf, cinnamon, clove and oregano commercial oils against three
fungi were studied. The oils were identified through GC-MS. The essential oils presented a high percentage of oxygenated
components: in bay leaf, 78.8% (eucalyptol 51%); in clove, 90.3% (eugenol 89.8%); in cinnamon, 92% (eugenol 60% and eugenyl
acetate18.3%); in oregano 71.8% (carvacrol 49.6% and thymol 21.2%). Monoterpenes and sesquiterpenes were: 18% in bay leaf,
9% in clove, 5% in cinnamon, 25% in oregano. Cinnamon, clove and oregano oils reduced fungal growth by 70%, 80% and 90%
respectively. The effect of oregano essential oil on fungal development in inoculated rice grains was tested in vivo by exposing
inoculated and control rice kernels to essential oil vapour. Oregano, clove and cinnamon oils could provide an alternative for
rice, cereals and stored products.
Pilar Santamarina is the director of Institutional Relations and Social Affairs. She got her degree in Biological Sciences from the University of Valencia. Undergraduate
and doctoral degrees from the University of Valencia (made in the area of Microbiology, Department of Biotechnology, Polytechnic University of Valencia). She is
University Professor of Botany area. She gives her teaching at the School of Rural Environments and Enology. She has held the position of Assistant Director of
Educational Innovation (2001-2004) and is currently Assistant to the European Higher Education Area.
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