Atividade antimicrobiana e inseticida do óleo essencial de cominho (Cuminum cyminum) e cuminaldeído

Abstract

Microbial contamination and insect infestation in food cause significant losses and health risks, driving the search for natural alternatives to synthetic pesticides. This study evaluated the antifungal, antibacterial, and insecticidal activities of Cuminum cyminum essential oil and its major compound, cuminaldehyde. Antifungal activity against Penicillium citrinum and Fusarium verticillioides was determined via direct contact assays, fumigation, and ergosterol content analysis. Antibacterial activity against Staphylococcus aureus and Escherichia coli was assessed using the broth microdilution method to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), while insecticidal activity was evaluated against adult Sitophilus zeamais using contact and fumigation assays. Both the essential oil and cuminaldehyde inhibited fungal growth and reduced ergosterol content. Cuminaldehyde demonstrated greater antibacterial activity, with MIC and MBC values ranging from 1.56 to 6.25 µL mL⁻¹, whereas the essential oil showed values between 6.25 and 25 µL mL⁻¹. Conversely, the essential oil had a greater effect on S. zeamais mortality. These findings highlight the potential of C. cyminum essential oil and cuminaldehyde as promising bioproducts for the preservation of food and stored grains.