TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - ĐukiĆ-Vuković, Aleksandra
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Pejin, Jelena
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1684
AB  - The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing & Preservation
T1  - Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food
IS  - 4
VL  - 41
DO  - 10.1111/jfpp.13050
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and ĐukiĆ-Vuković, Aleksandra and Tomović, Vladimir and Sojić, Branislav and Pejin, Jelena",
year = "2017",
abstract = "The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing & Preservation",
title = "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food",
number = "4",
volume = "41",
doi = "10.1111/jfpp.13050"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., ĐukiĆ-Vuković, A., Tomović, V., Sojić, B.,& Pejin, J.. (2017). Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation
Wiley, Hoboken., 41(4).
https://doi.org/10.1111/jfpp.13050

Kocić-Tanackov S, Dimić G, Mojović L, Gvozdanović-Varga J, ĐukiĆ-Vuković A, Tomović V, Sojić B, Pejin J. Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation. 2017;41(4).
doi:10.1111/jfpp.13050 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, ĐukiĆ-Vuković, Aleksandra, Tomović, Vladimir, Sojić, Branislav, Pejin, Jelena, "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food" in Journal of Food Processing & Preservation, 41, no. 4 (2017),
https://doi.org/10.1111/jfpp.13050 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Gvozdanović-Varga, Jelica
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1200
AB  - This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi.
AB  - Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.
T1  - Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.
EP  - 16
IS  - 1
SP  - 12
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1200
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Gvozdanović-Varga, Jelica",
year = "2013",
abstract = "This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi., Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp., Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.",
pages = "16-12",
number = "1",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1200"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J.,& Gvozdanović-Varga, J.. (2013). Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(1), 12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Gvozdanović-Varga J. Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture. 2013;17(1):12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Gvozdanović-Varga, Jelica, "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp." in Journal on Processing & Energy in Agriculture, 17, no. 1 (2013):12-16,
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Lević, Jelena
AU  - Tanackov, Ilija
AU  - Tepić, Aleksandra
AU  - Vujičić, Biserka L.
AU  - Gvozdanović-Varga, Jelica
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1063
AB  - In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production
EP  - M284
IS  - 5
SP  - M278
VL  - 77
DO  - 10.1111/j.1750-3841.2012.02662.x
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Lević, Jelena and Tanackov, Ilija and Tepić, Aleksandra and Vujičić, Biserka L. and Gvozdanović-Varga, Jelica",
year = "2012",
abstract = "In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production",
pages = "M284-M278",
number = "5",
volume = "77",
doi = "10.1111/j.1750-3841.2012.02662.x"
}

Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujičić, B. L.,& Gvozdanović-Varga, J.. (2012). Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science
Wiley, Hoboken., 77(5), M278-M284.
https://doi.org/10.1111/j.1750-3841.2012.02662.x

Kocić-Tanackov S, Dimić G, Lević J, Tanackov I, Tepić A, Vujičić BL, Gvozdanović-Varga J. Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science. 2012;77(5):M278-M284.
doi:10.1111/j.1750-3841.2012.02662.x .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Tanackov, Ilija, Tepić, Aleksandra, Vujičić, Biserka L., Gvozdanović-Varga, Jelica, "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production" in Journal of Food Science, 77, no. 5 (2012):M278-M284,
https://doi.org/10.1111/j.1750-3841.2012.02662.x . .