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Publicação
A utilização de extractos de origem vegetal na inibição do crescimento fúngico
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Orientador(es)
Resumo(s)
We are seeing actually a growing concern and awareness by the public opinion related to the utilization of
pesticides and to the presence of their residues in foodstuff. These facts lead the scientific organisations to
search for new forms of foodstuff protection against the microorganism’s contamination. The active
compounds, biologically produced by plants are an example of substances considered safe. These plant
extracts have a better acceptance by the public opinion and are less harmful to health than the synthetic ones.
In this work, we have selected aqueous extracts of cinnamon (Cinnamomum verum J. Presl), coriander
(Coriandrum sativum L.), peppermint (Mentha piperita L.), chamomile (Anthemis nobilis L.), malva (Malva
sylvestris L.) and parsley (Petroselinum crispum Mill.) with the objective of study their inhibitory effect and
fungistatic power on fungi development. We hope to make a contribution to the overall work that has been
done in the field of investigation of new active substances with fungistatic capabilities, that can be used as a
substitute of pesticides.
Descrição
Palavras-chave
plant extracts fungi pesticides fungicides extractos de plantas fungos pesticidas fungicidas
Contexto Educativo
Citação
Encontro Nacional de Protecção Integrada, 6º, Castelo Branco, 2003