The antifungal potential of essential oils of oregano ( Origanum vulgare ), thyme ( Thymus vulgaris ) and clove ( Syzygium aromaticum ) was determined. To establish this antifungal potential, two molds related to food spoilage, Aspergillus niger and Aspergillus flavus, were selected. The agar dilution method was employed for the determination of antifungal activities. The three essential oils analyzed presented inhibitory effects on both molds tested. Oregano essential oil showed the highest inhibition of mold growth, followed by clove and thyme. Aspergillus flavus was more sensitive to thyme essential oil than A. niger. Clove essential oil was a stronger inhibitor against A. niger than against A. flavus.
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Viuda‐Martos et al. (2007) studied this question.
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