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

19 Citations (Scopus)

242 Downloads (Pure)

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
Early online date	26 Jan 2018
DOIs	https://doi.org/10.1111/ijfs.13732
Publication status	Published - Jun 2018

Keywords

Antifungal activity
Conidia
Lemon waste
Mycelial growth inhibition
Phenolic compounds
Sweet cherry

Access to Document

10.1111/ijfs.13732

Stathopoulos_MicrowaveIrradiationEnhancesTheInVitroAntifungalActivityOfCitrus_Author_2018Accepted author manuscript, 763 KB

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

@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.\}",

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",

}

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

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.

U2 - 10.1111/ijfs.13732

DO - 10.1111/ijfs.13732

M3 - Article

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 -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this