摘要：Fungi are one of the main food spoilage agents. Numerous species when subjected to stress conditions produce secondary metabolites known as mycotoxins, which are mutagenic and carcinogenic substances. The fungusAspergillus flavusis one of the main contaminants of grains and is known to produce Aflatoxin. Pesticides are used in agriculture to contain fungi and other pests, but they harm other species, the environment and the human health, in addition to the development of resistance to these substances in pest species. Natural alternatives have been sought to control these organisms. In this context, essential oils are a viable option againstA. flavus. The aim of this study was to identify the main components and evaluate the effectiveness of lemongrass essential oil (Cymbopogon flexuosus) for controlling the fungusAspergillus flavus. Initially, the effect of essential oil on mycelial growth of the fungus was assessed byin vitrotests at the doses: 0.05; 0.1; 0.2; 0.4; 0.6; 0.8; 1.6; 3.2; 6.4; and 12.8 μL mL-1. The minimum inhibitory concentration (MIC) was 0.8 μL mL-1. Thein vivotest was performed at the following concentrations: 0.6; 0.8; and 1.6 μL mL-1. The results showed that the essential oil has fungicidal potential againstA. flavus. The main component of the essential oil was citral.
