Assessment of Antifungal Activity of Orange and Pomegranate Peel Extracts Against Mycotoxigenic Fungi Associated Guava Fruits (Psidium guajava L.)

Document Type : Original Article

Author

Food Toxicology and Contaminants Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Postal Code 12622, Giza; Egypt.

Abstract

Using plant peel extracts as natural preservatives provides two advantages due to their ability to combat pathogens in food with antimicrobial properties and minimize agro-industrial wastes. So the main objective of the current study was to assess the effectiveness of the antifungal properties of ethanolic extracts of orange and pomegranate peels (OPE and PPE) against mycotoxigenic fungi-associated guava fruits. The occurrence of mycotoxigenic fungi was assessed. The polyphenolic compounds of the ethanolic OPE and PPE were elucidated. Each of their antioxidant and antifungal activities against isolated mycotoxigenic fungi was evaluated. The obtained data indicated that Botrydiplodia theobromae was the most abundant fungi. Test of mycotoxins production confirmed that Alternaria alternata (isolate No. 2) was found to produce 0.230 μg/ml of Alternariol toxin, while Penicillium expansum isolate No. (1) produced 4.260 of Patulin toxin. A. parasiticus isolates (No. 3& 7) produced Aflatoxins with a concentration of 0.012 and 0.020 μg/ml respectively. On the other hand, PPE contained the highest phenolic and flavonoid compounds contents and exhibited the highest antioxidant and antifungal activities. It could be concluded that the ethanolic PPE and OPE had significant antifungal effects against mycotoxigenic fungi attacking guava fruits

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