Investigation of the Chemical Composition of Myrtus communis L. and Gaultheria procumbens L. Essential Oils and their Effects on Foodborne Yeasts

Abstract

This study investigates the antifungal activities of the essential oils (EO) obtained from Myrtus communis L. and Gaultheria procumbens L. leaves on foodborne yeasts, isolated from sourdough samples and the chemical compositions of the oils. The main constituents of the Myrtus communis L. EO. were 1,8-cineole (35.62 %), α-pinene (29.14 %) and α-terpineol (10.04 %). Methyl salicylate (96.87 %) and limonene (2.05 %) were identified as the major constituents in the G. procumbens L. EO. M. communis L. and G. procumbens L. EOs showed the highest antifungal activity against Torulaspora delbrueckii (27.86 mm zone diameter) and Pichia polymorpha (40.23 mm zone diameter) respectively. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of the M. communis L. and G. procumbens L. EOs were in the range of 46,87-562.50 μg/mL / 23.44-375.0 μg/mL and 4.39-562.50 μg/mL / 2.93-156.25 μg/mL, respectively.

Keywords:

• Myrtle
• wintergreen
• 1,8-cineole
• sourdough
• fungicidal effect