Table 3.
Zearalenone (ZEA) content [µg/g] and percentage of reduction [%] in wheat samples treated with EOs (20% concentration) after inoculation with Fusarium species
| EOs | ZEA content [µg/g] and percentage of reduction [%] | |||
|---|---|---|---|---|
| F. graminearum | F. culmorum | |||
| µg/g | % | µg/g | % | |
| Control (without EOs) | 1244.71a ± 231.84 | – | 117.51a ± 7.88 | – |
| Oregano | nd*b | 100.00 | 1.08b ± 0.44 | 99.08 |
| Cinnamon | 0.01b ± 0.01 | 100.00 | 0.06b ± 0.02 | 99.95 |
| Palmarosa | ndb | 100.00 | 0.03b ± 0.01 | 99.98 |
| Orange | 5.33b ± 0.36 | 99.57 | 37.21b ± 56.17 | 68.33 |
| Spearmint | ndb | 100.00 | 0.34b ± 0.01 | 99.71 |
| Verbena | ndb | 100.00 | 0.03b ± 0.01 | 99.97 |
| Fennel | 0.01b ± 0.00 | 100.00 | 0.02b ± 0.01 | 99.98 |
| Rosewood | ndb | 100.00 | 0.01b ± 0.01 | 99.99 |
Data were analyzed by Tukey’s test at p < 0.05 (a, b—significantly different)
*nd—not detected