Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata

Konstantinos Papoutsis; Quan V. Vuong; Len Tesoriero; Penta Pristijono; Costas E. Stathopoulos; Stela Gkountina; Fiona Lidbetter; Michael C. Bowyer; Christopher J. Scarlett; John B. Golding

doi:10.1111/ijfs.13732

Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata

Konstantinos Papoutsis, Quan V. Vuong, Len Tesoriero, Penta Pristijono, Costas E. Stathopoulos, Stela Gkountina, Fiona Lidbetter, Michael C. Bowyer, Christopher J. Scarlett, John B. Golding

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL⁻¹) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.

Original language	English
Pages (from-to)	1510-1517
Number of pages	8
Journal	International Journal of Food Science and Technology
Volume	53
Issue number	6
DOIs	https://doi.org/10.1111/ijfs.13732
Publication status	Published - Jun 2018
Externally published	Yes

Keywords

Antifungal activity
conidia
lemon waste
mycelial growth inhibition
phenolic compounds
sweet cherry

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

Access to Document

10.1111/ijfs.13732

Cite this

Papoutsis, K., Vuong, Q. V., Tesoriero, L., Pristijono, P., Stathopoulos, C. E., Gkountina, S., Lidbetter, F., Bowyer, M. C., Scarlett, C. J., & Golding, J. B. (2018). Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. International Journal of Food Science and Technology, 53(6), 1510-1517. https://doi.org/10.1111/ijfs.13732

Papoutsis, K, Vuong, QV, Tesoriero, L, Pristijono, P, Stathopoulos, CE, Gkountina, S, Lidbetter, F, Bowyer, MC, Scarlett, CJ & Golding, JB 2018, 'Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata', International Journal of Food Science and Technology, vol. 53, no. 6, pp. 1510-1517. https://doi.org/10.1111/ijfs.13732

@article{1a87b82185594e529e54ba0840f9d92f,

title = "Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata",

abstract = "The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.",

keywords = "Antifungal activity, conidia, lemon waste, mycelial growth inhibition, phenolic compounds, sweet cherry",

author = "Konstantinos Papoutsis and Vuong, {Quan V.} and Len Tesoriero and Penta Pristijono and Stathopoulos, {Costas E.} and Stela Gkountina and Fiona Lidbetter and Bowyer, {Michael C.} and Scarlett, {Christopher J.} and Golding, {John B.}",

note = "Publisher Copyright: {\textcopyright} 2018 Institute of Food Science and Technology",

year = "2018",

month = jun,

doi = "10.1111/ijfs.13732",

language = "English",

volume = "53",

pages = "1510--1517",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley-Blackwell",

number = "6",

}

TY - JOUR

T1 - Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata

AU - Papoutsis, Konstantinos

AU - Vuong, Quan V.

AU - Tesoriero, Len

AU - Pristijono, Penta

AU - Stathopoulos, Costas E.

AU - Gkountina, Stela

AU - Lidbetter, Fiona

AU - Bowyer, Michael C.

AU - Scarlett, Christopher J.

AU - Golding, John B.

PY - 2018/6

Y1 - 2018/6

N2 - The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.

AB - The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.

KW - Antifungal activity

KW - conidia

KW - lemon waste

KW - mycelial growth inhibition

KW - phenolic compounds

KW - sweet cherry

UR - http://www.scopus.com/inward/record.url?scp=85041045246&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85041045246&partnerID=8YFLogxK

U2 - 10.1111/ijfs.13732

DO - 10.1111/ijfs.13732

M3 - Article

AN - SCOPUS:85041045246

SN - 0950-5423

VL - 53

SP - 1510

EP - 1517

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 6

ER -