DOI: 10.36347/sajb.2024.v12i04.001

Pages: 65-71

Introduction: Microscopic fungi colonize many food substrates resulting in considerable economic losses. Their development leads to an alteration in the organoleptic quality of the food, and produces mycotoxins. The aim of the present work was to evaluate the extraction kinetics and in vitro antifungal activity of the essential oil of Hyptis suaveolens on the growth of three toxigenic fungal strains. Methodology: The essential oil was extracted by steam distillation using a Clevenger-type device. It was tested for in vitro antifungal activity against three mold strains (Aspergillus flavus, Aspergillus niger and Fusarium sp) using the agar dilution method. Results: The results of the extraction kinetics evaluation show that in fifty minutes of distillation, almost all the essential oil contained in the aerial parts of H. suaveolens is recovered. In vitro antifungal tests showed a slight slowdown in mycelial growth for the three strains studied. However, the antifungal parameters determined show that these strains are sensitive to 50 μL/mL with a CMF of 100 μL/mL. This is just a simple fungistatic effect of this extract on the mycelial growth of the strains tested. Aspergillus strains seem to be slightly more affected than Fusarium strains. Conclusion: The antifungal potential of H. suaveolens essential oil does not offer a novel approach to the control of these three fungal strains.