Inhibitory effects of essential oil components on growth of food-contaminating fungi.

The antifungal activity of several components of essential oils were evaluated using a paper-disk method. The substances investigated are structurally related to eugenol. Equimolar amounts were tested on more than ten fungal strains known to contaminate food. Iso-eugenol, cinnamaldehyde, carvacrol, eugenol and thymol revealed the strongest antifungal activity. The most resistant strain appeared to be Penicillium verrucosum var. cyclopium, and the most sensitive was P. viridicatum. Some of the structural effects were considered, including a free hydroxyl group in connection with an alkyl substituent which seemed to represent an especially active configuration of phenolic compounds and which rendered antimicrobial activity.