Potencial de ação inibitória da curcumina sobre o fungo Cladosporium sp

Abstract

Curcumin is a natural phenolic compound with yellow pigmentation, which is extracted from condiments such as turmeric (Curcuma long), presenting a series of interesting pharmacological effects, such as inflammatory activity, antimicrobial and Antioxidant. However, it is its antimicrobial character that arouses interest in the food industry because contamination and deterioration by micro-organisms is still a troubling problem despite the various methods of conservation available. Given this, the present work aims to assess the potential for inhibition of curcumin on the growth of the Cladosporiumsp fungus. Concentrations of 1 and 3% of curcumin were added in the fungus growth medium, using a medium without addition of curcumin. The use of this natural compound demonstrated a decrease in the growth of fungi Cladosporium oxysporum and Cladosporium Subuliforme, presenting significant inhibition according to the different concentrations of curcumin used.