Effect of natural compounds on<i>Fusarium graminearum</i>complex

Bemvenuti, Renata Heidtmann; Tralamazza, Sabina Moser; Ferreira, Cláudia Fetter Jorge; Corrêa, Benedito; Badiale‐Furlong, Eliana

doi:10.1002/jsfa.7591

Cited by 29 publications

(31 citation statements)

References 34 publications

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“…In a similar study, Heidtmann-Bemvenuti et al 28 evaluated the antifungal activity of natural compounds ( -orizanol, phenolic extract of neem seeds, and rice bran) under three toxigenic strains of Fusarium graminearum isolated from wheat, rice, and barley, comparing efficacy with synthetic fungicides. Phenolic extracts were more effective in inhibiting F. graminearum (MIC = 32 μg mL −1 ).…”

Section: Antifungal Activity Mic-mfc Of the Lyophilized Crude Extracmentioning

confidence: 99%

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

et al. 2018

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Section: Antifungal Activity Mic-mfc Of the Lyophilized Crude Extracmentioning

confidence: 99%

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

et al. 2018

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“…Phenolic substances are an important part of the natural defense system of plants, protecting them from bacterial and fungi pathogens, insects and herbivores (Cabrera, Muñoz, Zúñiga, Corcuera, & Argandoña, ; Dixon et al., ; Faulds & Williamson, ; Zimmermann & Galensa, ). In a recent study by Heidtmann‐Bemvenuti, Tralamazza, Jorge Ferreira, Corrêa, and Badiale‐Furlong (), the inhibitory action of phenolic extracts against fusarium graminearum was investigated. They found inhibition of both fungal growth and mycotoxin production (Heidtmann‐Bemvenuti et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…In a recent study by Heidtmann‐Bemvenuti, Tralamazza, Jorge Ferreira, Corrêa, and Badiale‐Furlong (), the inhibitory action of phenolic extracts against fusarium graminearum was investigated. They found inhibition of both fungal growth and mycotoxin production (Heidtmann‐Bemvenuti et al., ). Therefore, it seems logical that barley phenolic content is also influenced by growth factors, which in turn influence pathogen growth.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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“…This utilization finds its rationale in the fact that cells with phenolic compounds in their constitution are more resistant to oxidative damage and fungal contamination, since some phenolic compounds act as hydrolase and oxide reductase inhibitors ( 3 , 6 ). Some phenolic acids have defined biological activities, such as anti-inflammatory and antimicrobial activity (gallic acid) and antifungal effect (caffeic acid) ( 7 ).…”

Section: Introductionmentioning

confidence: 99%

“…This suggests that this sort of microalgae may possess compounds that are capable of protecting against physical, chemical and biological hazards. Such compounds can be phenolic acids ( 4 , 6 ); making these microorganisms a potential source of phenolic compounds to explore as natural preservatives in food chain, where the challenge is to avoid the endogenous and exogenous oxidative and hydrolytic processes. Furthermore, it is important to mention that extracting phenolic compounds from the biomass does not hinder other downstream processes that the biomass is subjected to.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

Scaglioni¹,

Quadros²,

Paula³

et al. 2018

Food Technol. Biotechnol.

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SUMMARYThis study investigates the capacity of phenolic extracts from microalgae Nannochloropsis sp. and Spirulina sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage. HPLC-UV and LC-MS/MS served to determine and confirm, respectively, the phenolic acid profiles in the soluble methanolic (free phenolic) and ethanolic (conjugated phenolic) fractions, and after hydrolysis (bound phenolic fractions). Different procedures measured the antioxidant activity of the extracts to estimate the minimal concentration for the protective effect, stability and versatility of activity. The ability to inhibit the oxidative process (ABTS and DPPH), α-amylase and peroxidase activities were estimated as specific inhibition (%/(min·μg)) for better comparison between the phenolic sources. The phenolic acid mass fractions in the free phenolic extracts from Spirulina sp. and Nannochloropsis sp. were 628 and 641 μg/g, respectively. Phenolic extract from Nannochloropsis sp. showed the highest value of ABTS inhibition (1.3%/(min·μg)) and highest inhibition of peroxidase activity (0.4%/(min·μg)). The extract from Spirulina sp. was a better inhibitor of α-amylase activity (0.07%/(min·μg)). Therefore, the phenolic extracts from the edible microalgae may be applied in food industry as natural protector against endogenous and exogenous hydrolytic and oxidative processes.

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Effect of natural compounds onFusarium graminearumcomplex

Cited by 29 publications

References 34 publications

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Inhibition of Enzymatic and Oxidative Process by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

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