Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents

Abstract

The antifungal effects of 16 ground herbs and spices, 4 other plant materials, 3 commercial antifungal agents, tannic acid and 2 experimental mold inhibitors were tested against seven mycotoxin- producing molds. Of the 26 substances tested, cloves, cinnamon, mustard, allspice, garlic, and oregano at the 2% level in potato dextrose agar, completely inhibited growth of all seven mycotoxigenic molds for various times up to 21 d. The remaining compounds either caused little or no inhibition. Powdered pomegranate peel was a good inhibitor against four Penicillium species. Potassium sorbate at 0.3% was highly effective against all seven mold strains. The antifungal antibiotic, natamycin (pimaricin), was also highly effective. Combinations of different levels of potassium sorbate and cloves showed an enhanced or possible synergistic inhibitory effect on growth of all seven molds tested, indicating the possibility of using spices and commercial antifungal agents together in small amounts to obtain antimycotic activity.