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.
|Number of pages||8|
|Journal||International Journal of Food Science and Technology|
|Early online date||26 Jan 2018|
|Publication status||Published - Jun 2018|
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