Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus

Journal article

Yue Liu, Meryem Benohoud, Joseph Hubert Galani Yamdeu, Yun Yun Gong and Caroline Orfila 2021. Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus. Food Chemistry: X. 12, p. 1001444. https://doi.org/10.1016/j.fochx.2021.100144
AuthorsYue Liu, Meryem Benohoud, Joseph Hubert Galani Yamdeu, Yun Yun Gong and Caroline Orfila
Abstract

Aspergillus flavus is a pathogenic fungus associated with food safety issues worldwide. This study investigated the antifungal activity of citrus peel extracts prepared using food-grade solvents (hot water or ethanol). Mandarin (Citrus reticulata) peel ethanol extracts inhibited the mycelial growth of A. flavus (39.60%) more effectively than those of orange (32.31%) and lemon (13.51%) after 7 days of incubation. The growth of A. flavus could be completely inhibited by mandarin extracts at 300–400 mg mL−1, depending on the extraction solvent. Solid-phase extraction (SPE) separated the polyphenol-rich fractions, which showed up to 40% higher antifungal activity than crude extracts. Twelve polyphenols (2 phenolic acids and 10 flavonoids) were identified by HPLC-DAD, narirutin and hesperidin were the most abundant. In conclusion, citrus peels are promising bioresources of antifungal agents with potential applications in food and other industries.

KeywordsAntifungal activity ; Citrus sp.; Aspergillus flavus; Polyphenols; Solid Phase Extraction
Year2021
JournalFood Chemistry: X
Journal citation12, p. 1001444
PublisherElsevier
ISSN2590-1575
Digital Object Identifier (DOI)https://doi.org/10.1016/j.fochx.2021.100144
Official URLhttps://doi.org/10.1016/j.fochx.2021.100144
Publication dates
Online27 Oct 2021
Publication process dates
Accepted23 Oct 2021
Deposited24 Feb 2022
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