Antifungal activity of mango peel and seed extracts against clinically pathogenic and food spoilage yeasts
| Autor: | M. G. Lobo, Eva Dorta, M. J. Martínez González, F. Laich |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Organic Chemistry Food spoilage food and beverages Plant Science Zygosaccharomyces Biology Hanseniaspora biology.organism_classification 030226 pharmacology & pharmacy 01 natural sciences Biochemistry 0104 chemical sciences Analytical Chemistry Microbiology 010404 medicinal & biomolecular chemistry 03 medical and health sciences Minimum inhibitory concentration 0302 clinical medicine food Proanthocyanidin Agar Mangifera Food science Metschnikowia |
| DOI: | 10.6084/m9.figshare.1613315 |
| Popis: | The antioxidant and antifungal (antiyeast) properties of mango (Mangifera indica) peel and seed by-products were investigated. Nine extracts were obtained using three cultivars and two extraction methods. Significant differences between cultivars and extraction methods were detected in their bioactive compounds and antioxidant activity. The antifungal property was determined using agar diffusion and broth micro-dilution assays against 18 yeast species of the genera Candida, Dekkera, Hanseniaspora, Lodderomyces, Metschnikowia, Pichia, Schizosaccharomyces, Saccharomycodes and Zygosaccharomyces. All mango extracts showed antifungal activity. The minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) values were lower for seed than for peel extracts. MICs and MFCs ranged from values 30 mgGAE/mL, respectively. The multivariate analysis showed a relationship between antifungal activity, the capacity to inhibit lipid peroxidation and total phenol content. These properties were associated with high levels of proanthocyanidins, gallates and gallotannins in the extracts. |
| Databáze: | OpenAIRE |
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