Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus.

ABSTRACT: 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

SUBMITTER: Liu Y 

PROVIDER: S-EPMC8566929 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature