Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus
| Autor: | Meryem Benohoud, Caroline Orfila, Yue Liu, Yun Yun Gong, Joseph Hubert Galani Yamdeu |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
PDA
Potato dextrose agar Aspergillus flavus Orange (colour) Food processing and manufacture Analytical Chemistry EF Elution fraction Hesperidin chemistry.chemical_compound PMF Polymethoxylated flavones TX341-641 Food science Antifungal activity SPE Solid phase extraction MIC Minimum inhibitory concentration Citrus sp Mycelium Narirutin biology Chemistry Nutrition. Foods and food supply Extraction (chemistry) Solid Phase Extraction food and beverages Polyphenols TPC Total phenolic content Pathogenic fungus TP368-456 biology.organism_classification CE Crude extract PDB Potato dextrose broth Polyphenol WF Washing fraction TFC Total flavonoids content Food Science Research Article |
| Zdroj: | Food Chemistry: X Food Chemistry: X, Vol 12, Iss, Pp 100144-(2021) |
| ISSN: | 2590-1575 |
| Popis: | Highlights • Mandarin peel extracts inhibited the growth of A. flavus by up to 52% over 7 days. • The MIC of mandarin extracts was 300-400 mg mL−1 depending on the extraction solvent. • Phenolic-rich SPE fractions showed 40% higher antifungal activity than crude extracts. • Narirutin and hesperidin were most abundant phenolic compounds in mandarin extracts. Aspergillus flavus is a pathogenic fungus associated with food safety issues worldwide. This study investigated the antifungal activity of citrus peel extracts prepared using food-grade solvents (hot water or ethanol). Mandarin (Citrus reticulata) peel ethanol extracts inhibited the mycelial growth of A. flavus (39.60%) more effectively than those of orange (32.31%) and lemon (13.51%) after 7 days of incubation. The growth of A. flavus could be completely inhibited by mandarin extracts at 300–400 mg mL−1, depending on the extraction solvent. Solid-phase extraction (SPE) separated the polyphenol-rich fractions, which showed up to 40% higher antifungal activity than crude extracts. Twelve polyphenols (2 phenolic acids and 10 flavonoids) were identified by HPLC-DAD, narirutin and hesperidin were the most abundant. In conclusion, citrus peels are promising bioresources of antifungal agents with potential applications in food and other industries. |
| Databáze: | OpenAIRE |
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