The Effectiveness of Essential Oils in Various Solvents to Antifungal on Rubberwood (Hevea brasiliensis)
Monchanok Tuntipaleepun, Kulchanat Prasertsit
Abstract
Monchanok Tuntipaleepun, Kulchanat Prasertsit
Abstract
This research was aimed to study the efficiency of essential oils and optimum mixing to prevent molds (Penicillium sp. and Aspergillus niger) identified on the rubberwood surfaces. Anise oil, cinnamon oil and clove oil in methanol or palm oil were used in this experiment due to their less toxicity and suitable for many applications, especially related to health. The broth dilution method was applied to determine the minimal inhibitory concentration. By working with the concentration of essential oils between 30-110 l/ml and mixture of anise oil: cinnamon oil: clove oil 2: 2: 2, 4: 1: 1, 1: 4: 1 and 1: 1: 4 (%v). From the experimental found that anise oil in methanol was the strongest inhibitor to antifungal. The minimal inhibitory concentration of Penicillium sp. and Aspergillus niger were 50 µl/ml and 70 µl/ml, respectively at 30±1 oC for 5 days. The optimum combination ratio was 4: 1: 1 for both Penicillium sp. and Aspergillus niger at 30±1 oC for 5 days. These were further examined with rubberwood at 30±1 oC, 100% relative humidity or ambient air for 12 weeks.
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This research was aimed to study the efficiency of essential oils and optimum mixing to prevent molds (Penicillium sp. and Aspergillus niger) identified on the rubberwood surfaces. Anise oil, cinnamon oil and clove oil in methanol or palm oil were used in this experiment due to their less toxicity and suitable for many applications, especially related to health. The broth dilution method was applied to determine the minimal inhibitory concentration. By working with the concentration of essential oils between 30-110 l/ml and mixture of anise oil: cinnamon oil: clove oil 2: 2: 2, 4: 1: 1, 1: 4: 1 and 1: 1: 4 (%v). From the experimental found that anise oil in methanol was the strongest inhibitor to antifungal. The minimal inhibitory concentration of Penicillium sp. and Aspergillus niger were 50 µl/ml and 70 µl/ml, respectively at 30±1 oC for 5 days. The optimum combination ratio was 4: 1: 1 for both Penicillium sp. and Aspergillus niger at 30±1 oC for 5 days. These were further examined with rubberwood at 30±1 oC, 100% relative humidity or ambient air for 12 weeks.
Key concepts: Aspergillus niger, Penicillium, Food science, Chemistry, Aspergillus, Essential oil, Antifungal, Minimum inhibitory concentration