Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/627
Title: Fermented flourensia cernua extracts and their in vitro assay against penicillium expansum and fusarium oxysporum
Authors: De Leon, M A
Saenz, A
Jasso-Cantu, D
Rodriguez, R
Pandey, A
Aguilar, C N
Keywords: Ellagic acid production
Bush larrea-tridentata
Antioxidant activity
Phenolic antioxidants
Creosote bush
Cranberry pomace
Mexican desert
Fungal strains
Tar bush
Tannins
Flourensia cernua
Aqueous extracts
Issue Date: 2013
Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Citation: Food Technology and Biotechnology 51(2):233-239;Apr-Jun 2013
Abstract: The antioxidant activity and efficiency of aqueous extracts of fermented tarbush (Fluorensia cernua DC). in the inhibition of two phytopathogenic fungi, Penicillium expansum and Fusarium oxysporum, have been evaluated. A solid-state fermentation of tarbush leaves by Aspergillus niger GH1 was performed to enhance the biological activities of the obtained extracts. Fungal culture conditions were: initial moisture of 60 %, pH=5.5 and temperature of 30 degrees C during 96 h. Aqueous extracts were. obtained every 12 hours during the culture time. Antioxidant activity was evaluated by DPPH method. The aqueous extract of fermented tarbush had the highest antioxidant activity at 12 h, which was 63 % higher than the control (unfermented material). Fermentation enhanced the fungicidal effect against both phytopathogenic microorganisms at a concentration of 0.5 g/L. This study demonstrated that fungal fermentation of tarbush increased the biological activities of the aqueous extracts.
URI: http://hdl.handle.net/123456789/627
Appears in Collections:2013

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