Study on the Sustainability Potential of Thyme, Oregano, and Coriander Essential Oils Used as Vapours for Antifungal Protection of Wheat and Wheat Products

Voichita Bota, Renata Maria Sumalan, Diana Obistioiu, Monica Negrea, Ileana Cocan, Iuliana Popescu and Ersilia Alexa
Additional contact information
Voichita Bota: Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Renata Maria Sumalan: Faculty of Horticulture and Forestry, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Diana Obistioiu: Faculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Monica Negrea: Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Ileana Cocan: Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Iuliana Popescu: Faculty of Agriculture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania
Ersilia Alexa: Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania

Sustainability, 2022, vol. 14, issue 7, 1-19

Abstract: This study aims to highlight the antifungal, antimicotoxigenic potential and phytotoxic effect of three essential oils (EOs) of Origanum vulgare (OEO), Thymus vulgaris (TEO), and Coriandrum sativum (CEO) on wheat storage, but also the impact of EOs treatment on the sensory properties of bakery products obtained from the wheat seeds. The chemical composition of EOs was determined using GC-MS analysis; the fungal load was evaluated using the direct plating technique, while mycotoxin analyses were conducted using enzyme-linked immunosorbent assay (ELISA). A selective antifungal effect has been highlighted in terms of the action of EOs vapours. OEO and TEO are inhibited Alternaria, Fusarium and Drechslera , while Saccharomyces and Cladosporium have proven to be the most tolerant fungi. Drechslera is the most sensitive, the effect of all EOs being a fungicidal one. However, the fungicidal effect proved present in all EOs applied as vapours with values ranging between 0.2–0.4%. Regarding the phytotoxic effect of EOs vapours on the germination of the seeds, TEO and OEO had an inhibitory effect, especially at 0.4%. The effect is cumulative over time. The EOs inhibited deoxynivalenol (DON) occurrence; the maximum percentage of inhibition was obtained after 21 days of vapours exposure, being more effective in the case of 0.2%. EOs vapours treatment does not affect the quality of bread obtained from treated wheat seeds from a sensory point of view.

Keywords: bread; deoxynivalenol; fusarium; hormesis; phytotoxicity; sensory evaluation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/14/7/4298/pdf (application/pdf)
https://www.mdpi.com/2071-1050/14/7/4298/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:14:y:2022:i:7:p:4298-:d:787077

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().