Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation

This study determined the chemical composition and evaluated antioxidant activity antifungal properties of essential oils oregano (Origanum vulgare) mint (Mentha arvensis) against fungi Aspergillus flavus Penicillium commune as possible alternatives for food preservation. The antimicrobial both is shown by their minimum inhibitory concentration (4 mg/mL) oil, (8 dose (< 110 µl/L) 1500 µL/L) oil. In addition, presented superior to 70% at concentrations 0.5 mg/mL oil 30 after 360 min reaction. As a control, were cytotoxic potential using cells in culture method based on mitochondrial activity. Both cell lines tested, with cells' survival rates less than 20% when contact 25 μg/mL concentrations. Overall, have commune, volatile components expressed high that expands use situations which direct liquid undesired. However, showed cytotoxicity.