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 journalArticle

    2 Citations (Scopus)
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    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 languageEnglish
    Pages (from-to)1510-1517
    Number of pages8
    JournalInternational Journal of Food Science and Technology
    Volume53
    Issue number6
    Early online date26 Jan 2018
    DOIs
    Publication statusPublished - Jun 2018

    Fingerprint

    Alternaria
    Microwave irradiation
    Citrus
    Alternaria alternata
    Microwaves
    Byproducts
    lemons
    Freeze Drying
    irradiation
    extracts
    Fungi
    freeze drying
    water
    Growth
    Germination
    Spores
    Electron Scanning Microscopy
    Ascorbic Acid
    High Pressure Liquid Chromatography
    fungi

    Cite this

    Papoutsis, K., Vuong, Q. V., Tesoriero, L., Pristijono, P., Stathopoulos, C. E., Gkountina, S., ... 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, Konstantinos ; Vuong, Quan V. ; Tesoriero, Len ; Pristijono, Penta ; Stathopoulos, Costas E. ; Gkountina, Stela ; Lidbetter, Fiona ; Bowyer, Michael C. ; Scarlett, Christopher J. ; Golding, John B. . / Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. In: International Journal of Food Science and Technology. 2018 ; Vol. 53, No. 6. pp. 1510-1517.
    @article{34296df94d6548ea969b7b1d6303c6b2,
    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.",
    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.}",
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    doi = "10.1111/ijfs.13732",
    language = "English",
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    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

    Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. / Papoutsis, Konstantinos; Vuong, Quan V. ; Tesoriero, Len; Pristijono, Penta; Stathopoulos, Costas E.; Gkountina, Stela; Lidbetter, Fiona; Bowyer, Michael C.; Scarlett, Christopher J. ; Golding, John B. .

    In: International Journal of Food Science and Technology, Vol. 53, No. 6, 06.2018, p. 1510-1517.

    Research output: Contribution to journalArticle

    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

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    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.

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    DO - 10.1111/ijfs.13732

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    JO - International Journal of Food Science and Technology

    JF - International Journal of Food Science and Technology

    SN - 0950-5423

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    ER -