Commercial <i>Origanum compactum</i> Benth. and <i>Cinnamomum zeylanicum</i> Blume essential oils against natural mycoflora in Valencia rice

<div><p>Chemical composition of commercial <i>Origanum compactum</i> and <i>Cinnamomum zeylanicum</i> essential oils and the antifungal activity against pathogenic fungi isolated from Mediterranean rice grains have been investigated. Sixty-one compounds accounting for more than 99.5% of the total essential oil were identified by using gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). Carvacrol (43.26%), thymol (21.64%) and their biogenetic precursors <i>p</i>-cymene (13.95%) and γ-terpinene (11.28%) were the main compounds in oregano essential oil, while the phenylpropanoids, eugenol (62.75%), eugenol acetate (16.36%) and (<i>E</i>)-cinnamyl acetate (6.65%) were found in cinnamon essential oil. Both essential oils at 300 μg/mL showed antifungal activity against all tested strains. <i>O. compactum</i> essential oil showed the best antifungal activity towards <i>Fusarium</i> species and <i>Bipolaris oryzae</i> with a total inhibition of the mycelial growth. In inoculated rice grains at lower doses (100 and 200 μg/mL) significantly reduced the fungal infection, so <i>O. compactum</i> essential oil could be used as ecofriendly preservative for field and stored Valencia rice.</p></div>