Avaliação da atividade antifúngica de óleos essenciais sobre isolado de Penicillium sp.

Abstract

Contamination by fungi of the genus Penicillium sp. represents a relevant challenge in laboratory environments and in the food industry, due to their high capacity for sporulation and production of mycotoxins. This study evaluated the antifungal activity of essential oils of cinnamon, clove, lemongrass, tea tree and sweet orange against an isolate of Penicillium sp., using the methods of microdilution in 96-well plates and disk diffusion in agar. Cinnamon and clove oils presented the lowest inhibitory and fungicidal concentrations, although they did not form visible inhibition zones. Microdilution was more sensitive and reproducible, standing out as the most appropriate methodology for tests with natural compounds. Considering the cost and the necessary concentration of each oil, clove and lemongrass were the most viable for application in natural sanitizers. The data obtained reinforce the potential of essential oils as sustainable alternatives to synthetic antifungals and as a basis for the development of effective antimicrobial formulations.