Evaluation the Antifungal Activity and Chemical Composition of Essential Oils of Petroselinum crispum, Acimum basilicum, Anethum graveolens, Mentha viridis on Aspergillus parasiticus

In this study, the antifungal effects of the extracted oil of Petroselinum crispum, Acimum basilicum, Anethum graveolens, Mentha viridis on Aspergilus parasiticus ATCC 15517 was evaluated. Also, the chemical compositions of the vegetables were determined. The essential oils were obtained using hydrodestillation of dried plant material. Their compositions and Minimum inhibitory concenteration (MIC) were determined by GC-MS and serial dilution method, respectively. The main component of the essential oils was detected as follow: Mentha viridis: Benzen bromophenoxy-methyl dimethyl, Acimum basilicum: Ethyldecaborane, Anethum graveolens: Decarbadecaborane- dimethyl and Petroselinum crispum: Methyl anthracene. Minimum Inhibitory concenteration of the essential oils determined by serial dilution method. MIC for Mentha viridis, Anethum graveolens, Acimum basilicum, Petroselinum crispum were 1.5, 1.5, 3 and 4 μl/ml, respectively. The antifungal power of assayed essential oils was different, depending on their concentration. This effect in Mentha viridis and Anethum graveolens was identical and stronger than two others. These results indicate that the mentioned essential oils had great antifungal activities and could be used as preservatives and fungicides in food in order to preventing of food pollution.