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Antifungal activity of orange and lime oils.

Patel, J. D. and Venkataramu, K. and Subba Rao, M. S. (1983) Antifungal activity of orange and lime oils. Journal of Food Science and Technology, 20 (5). 250-252, 5 ref..

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Abstract

erpene containing and terpeneless orange oil and lime oil were used at concn. of 50 to 750 mg% to study their inhibitory effect on Aspergillus sp., Rhizopus sp. and Fusarium sp. isolated from vegetables. Terpenyl formate, terpenyl acetate and limonine oxide were also used at concn. of 50-400 mg% on these fungal cultures. Terpene fraction of orange oil at 250 mg%, non-terpene fraction of lime oil at 200 mg%, terpenyl formate and limonine oxide at 300 mg% concn. were inhibitory to the spores of all 3 fungi. Terpenyl acetate at 300 mg% level was inhibitory to Rhizopus and Fusarium but had little effect on Aspergillus.

Item Type: Article
Uncontrolled Keywords: FUNGICIDES-; orange essential oils, antifungal activity of; ESSENTIAL-OILS; CITRUS-FRUITS; lime essential oils, antifungal activity of; ASPERGILLUS-; citrus oils, Aspergillus inhibition by terpenes containing; FUSARIUM-; citrus oils, Fusarium inhibition by terpenes containing; RHIZOPUS-; citrus oils, Rhizopus inhibition by terpenes containing; ORANGES-; antifungal activity of orange essential oils
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 04:30
Last Modified: 28 Dec 2011 09:42
URI: http://ir.cftri.com/id/eprint/3037

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