In vitro and in vivo assessment of anti-ochratoxinogenic activities of Origanum compactum and Rosmarinus officinalis essential oils against fungal contamination in stored durum wheat

Salma ASTATI; Laila RHAZI; Amine BOUSTA; Abdelwahed FIDAH; Moulay Rchid ISMAILI; Fatima BOUAZZA; Mohamed RAHOUTI; Imane WAHBY

doi:10.55779/nsb17412741

Authors

Salma ASTATI Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA) https://orcid.org/0009-0005-3846-7161
Laila RHAZI Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA) https://orcid.org/0000-0003-4145-401X
Amine BOUSTA Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA) https://orcid.org/0009-0005-7279-1002
Abdelwahed FIDAH National Agency for Water and Forests (CIRF-ANEF), Center for Innovation, Research and Training, Rabat-10080 (MA) https://orcid.org/0000-0002-3550-3746
Moulay Rchid ISMAILI National Agency for Water and Forests (CIRF-ANEF), Center for Innovation, Research and Training, Rabat-10080 (MA) https://orcid.org/0000-0003-4762-1835
Fatima BOUAZZA Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA)
Mohamed RAHOUTI Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA) https://orcid.org/0000-0003-4968-1997
Imane WAHBY Mohammed V University in Rabat, Faculty of Sciences, Department of Biology, Research Center of Plant and Microbial Biotechnologies, Biodiversity and Environment, Laboratory of Botany and Valorization of Plant and Fungal Resources, PO 1014, Rabat (MA) https://orcid.org/0000-0003-0603-0502

DOI:

https://doi.org/10.55779/nsb17412741

Keywords:

antifungal activity, durum wheat storage, essential oils, ochratoxin A, Origanum compactum, Rosmarinus officinalis, mycotoxigenic fungi, vapor-phase inhibition

Abstract

Fungal contamination and mycotoxin production in stored durum wheat pose significant food safety risks, driving the need for effective natural preservatives. This study evaluated the potential of essential oils (EOs) from Origanum compactum and Rosmarinus officinalis as tools to extend the shelf life of durum wheat while preserving its sanitary quality. EOs were extracted by hydrodistillation and chemically characterised by gas chromatography with flame ionisation detection (GC–FID) and gas chromatography–mass spectrometry (GC–MS). The vapour phase of these EOs was tested at different concentrations against four ochratoxinogenic fungi associated with stored wheat in Morocco: Aspergillus ochraceus, A. niger, A. alliaceus and Penicillium verrucosum, all recognised as producers of ochratoxin A (OTA), a mycotoxin of major public health concern. Minimum inhibitory concentrations (MICs) in the vapour phase were determined using a disc volatilisation method. The carvacrol/thymol-type O. compactum EO exhibited very low MICs (0.0125–0.125 µL/mL air) and a fungicidal effect against all tested strains, whereas the 1,8-cineole-rich R. officinalis EO showed higher MICs (0.50–0.75 µL/mL air for the most sensitive strains) and predominantly fungistatic activity, with no complete inhibition achieved for A. ochraceus and A. niger within the tested range. In checkerboard assays, synergy was observed against A. ochraceus and P. verrucosum (FICI = 0.50), while additive effects were observed against A. niger and A. alliaceus (FICI = 1.00). In vivo assays on artificially contaminated durum wheat grains confirmed the superior performance of O. compactum EO in the vapour phase, with complete protection of grain lots at 2 × MIC, whereas R. officinalis EO alone provided only partial control. Overall, these findings support the potential use of local oregano EO, alone or in combination with rosemary EO, as a natural component of post-harvest strategies to limit fungal proliferation and OTA risk in stored durum wheat.

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