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Journal of Chemistry
Volume 2015 (2015), Article ID 547925, 7 pages
Research Article

Inhibitory Effect of Natural Phenolic Compounds on Aspergillus parasiticus Growth

1Instituto Multidisciplinario de Biología Vegetal (IMBiV-CONICET), Universidad Nacional de Córdoba, ICTA, Avenida Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
2Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta 36 Km 601, X5804BY Río Cuarto, Córdoba, Argentina
3Centro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI-CONICET), Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Haya de la Torre y Medina Allende, X5016GCA Córdoba, Argentina

Received 10 November 2014; Accepted 9 March 2015

Academic Editor: Serkos A. Haroutounian

Copyright © 2015 Romina P. Pizzolitto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Considering the impact of Aspergillus species on crops, it appears to be highly desirable to apply strategies to prevent their growth, as well as to eliminate or reduce their presence in food products. For this reason, the aims of this investigation were to evaluate the effects of ten natural phenolic compounds on the Aspergillus parasiticus growth and to determine which physicochemical properties are involved in the antifungal activity. According to the results of minimum inhibitory concentration (MIC) values of the individual compounds, isoeugenol, carvacrol, and thymol were the most active phenolic components (1.26 mM, 1.47 mM, and 1.50 mM, resp.), followed by eugenol (2.23 mM). On the other hand, creosol, p-cresol, o-cresol, m-cresol, vanillin, and phenol had no effects on fungal development. Logarithm of the octanol/water partition coefficient (log P), refractivity index (RI), and molar volume (MV) were demonstrated to be the descriptors that best explained the antifungal activity correlated to lipophilicity, reactivity of the components, and steric aspect. These findings make an important contribution to the search for new compounds with antifungal activity.