期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 126, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109337
关键词
Mango kernel extract; Antioxidant activity; Colletotrichum brevisporum; In vitro antifungal activity; Mango fruits; In vivo antifungal activity
资金
- Consejo Nacional de Ciencia y Tecnologia (CONACyT) [245]
Mango cv. Manila kernel ethanolic extract (MKE) was assessed in vitro and in mango cv. Ataulfo fruits for antifungal activity against Colletotrichum brevisporum. An optimum MKE with a total phenolic content of 461.7 mg gallic acid equivalents/g and DPPFI. antioxidant activity of 2919.0 mu mol Trolox equivalents/g was obtained by applying high intensity ultrasound, using a solid/liquid of 1/20 g/mL and a sonication time of 30 min. The major phenolic compounds in MKE were mangiferin, chlorogenic acid, myricetin, ferulic acid, quercetin, rutin and caffeic acid. In vitro studies revealed that MKE at 3 g/L produced a mycelial growth inhibition of 100% after 9 d and a spore germination of 0% after 20 h. In contrast, the recommended dosage (2 g/L) of the commercial fungicide thiabendazole achieved a mycelial growth inhibition of 67.6% and a spore germination of 51.4% for the same times. Mango fruits immersed in MKE (3 g/L) aqueous solution for 20 min and inoculated with C. brevisporum (10(5) spores/mL) presented disease lesions of 0 mm, while when immersed in thiabendazole (2 g/L) the disease lesions were of 4.5 mm, both after 9 d. Thus, MKE may be considered as effective antifungal agent.
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