. 2015 Mar 11;52(10):6565–6573. doi: 10.1007/s13197-015-1792-5

Table 3.

Antifungal activity of green and black pepper essential oils against food spoilage fungi (mg/ml)

Oils		A.fum.	A.v.	A.o.	A.n.	T.v.	P.f.	P.o.	P.a.
Green pepper	MIC	0.07 ± 0.04^a	0.07 ± 0.05^a	0.01 ± 0.07^a	0.12 ± 0.01^a	0.20 ± 0.16^a	0.16 ± 0.09^a	0.16 ± 0.04^a	0.63 ± 0.21^b
Green pepper	MFC	0.16 ± 0.09^a	0.16 ± 0.09^a	0.13 ± 0.02^a	0.16 ± 0.09^a	0.31 ± 0.18^a	0.31 ± 0.13^a	0.31 ± 0.00^a	1.25 ± 0.00^ab
Black pepper	MIC	1.25 ± 0.14^a	0.63 ± 0.21^b	2.50 ± 0.28^b	5.00 ± 0.00^c	2.50 ± 0.28^c	2.50 ± 0.28^b	2.50 ± 0.38^c	2.50 ± 0.32^d
Black pepper	MFC	2.50 ± 0.28^b	1.25 ± 0.14^c	5.00 ± 0.28^b	10.0 ± 1.44^d	5.00 ± 0.43^c	5.00 ± 0.00^c	5.00 ± 0.00^c	5.00 ± 1.08^c
Ketoconazole	MIC	0.20 ± 0.01^a	0.20 ± 0.06^a	0.15 ± 0.00^a	0.20 ± 0.03^b	1.00 ± 0.00^b	0.20 ± 0.03^a	1.00 ± 0.30^b	1.50 ± 0.00^c
Ketoconazole	MFC	0.50 ± 0.06^a	0.50 ± 0.06^b	0.20 ± 0.30^a	0.50 ± 0.03^a	1.50 ± 0.30^b	0.50 ± 0.00^b	1.50 ± 0.10^b	2.00 ± 0.00^b
Bifonazole	MIC	0.15 ± 0.03^b	0.10 ± 0.06^a	0.15 ± 0.03^a	0.15 ± 0.03^a	0.15 ± 0.03^a	0.20 ± 0.06^a	0.20 ± 0.06^a	0.20 ± 0.00^a
Bifonazole	MFC	0.20 ± 0.06^a	0.20 ± 0.06^a	0.20 ± 0.00^a	0.2 ± 0.06^a	0.20 ± 0.00^a	0.25 ± 0.03a	0.25 ± 0.03^a	0.30 ± 0.00^a

A.fum., Aspergillus fumigatus; A.v., Aspergillus versicolor; A.o., Aspergillus ochraceus; A.n., Aspergillus niger; T.v., Trichoderma viride; P.f., Penicillium funiculosum; P.o., Penicillium ochrochloron; P.a., Penicillium aurantiogriseum

In each column, and for each concentration, different letters mean significant differences between samples (p < 0.05)