Publicação
Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens.
| Resumo: | Orange (Citrus sinensis L.) peels are usually discarded as wastes; however, they are rich sources of bioactive compounds, including organic acids with biological properties[1]. In addition, fennel (Foeniculum vulgareMill.)and salvia (Salvia officinalis L.)are widespreadherbs, traditionallyused for the medicinal purposes and human consumption. Their leaves have been described as potential sources of polyphenols, such as flavonoids with antioxidant and antifungal activities[2,3]. In this sense, the present study aimed to perform the phenolic characterization of fennel and salvia leaves extracts through HPLC-DAD/ESI-MS after a maceration process. Additionally, the extraction and further characterization of orange peels’in terms of organic acids was also evaluated through HPLC-DAD. The antimicrobial potential of these plant extracts against food contaminants, including grapevine pathogens, such asBotrytis cinerea, was evaluated using the microdilution method. The results obtained showed thatthepolyphenols with the highest concentration in leave’s extractswerethe flavonoids luteolin-7-O-glucuronide and quercetin-3-O-glucuronide, for salvia and fennel, respectively. The total amount of phenolic compounds in salvia was266+1 g/mg of extract, while for fennel was30+0.7 mg/g of extract, comprising the sum of total flavonoids and phenolic acids. The concentration of determined organic acids in orange peels was 8+0.1g/100g dw, in which the main compound found was citric acid(6+0.1g/100g dw).In this study, allplant extracts have demonstratedthe ability to inhibit the growth of B. cinerea at a concentration of 10 mg/mL. Therefore, these plant extracts, due to their potential composition in bioactive agents, could be used as naturalantifungals, acting against B. cinerea. Natural antimicrobials, based on plant extracts, represent a promising alternative for disease control and could provide significant economic benefits for the wine industry. |
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| Autores principais: | Ardohain, Elizandra |
| Outros Autores: | Marx, Ítala; Rodrigues, Paula; Afonso, Andreia; Oliveira, Izamara; Pires, Tânia; Barros, Lillian; Heleno, Sandrina A. |
| Assunto: | Citrus sinensis L. Foeniculum vulgare Mill. Salvia officinalis L. antimicrobial activity Botrytis cinerea |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Orange (Citrus sinensis L.) peels are usually discarded as wastes; however, they are rich sources of bioactive compounds, including organic acids with biological properties[1]. In addition, fennel (Foeniculum vulgareMill.)and salvia (Salvia officinalis L.)are widespreadherbs, traditionallyused for the medicinal purposes and human consumption. Their leaves have been described as potential sources of polyphenols, such as flavonoids with antioxidant and antifungal activities[2,3]. In this sense, the present study aimed to perform the phenolic characterization of fennel and salvia leaves extracts through HPLC-DAD/ESI-MS after a maceration process. Additionally, the extraction and further characterization of orange peels’in terms of organic acids was also evaluated through HPLC-DAD. The antimicrobial potential of these plant extracts against food contaminants, including grapevine pathogens, such asBotrytis cinerea, was evaluated using the microdilution method. The results obtained showed thatthepolyphenols with the highest concentration in leave’s extractswerethe flavonoids luteolin-7-O-glucuronide and quercetin-3-O-glucuronide, for salvia and fennel, respectively. The total amount of phenolic compounds in salvia was266+1 g/mg of extract, while for fennel was30+0.7 mg/g of extract, comprising the sum of total flavonoids and phenolic acids. The concentration of determined organic acids in orange peels was 8+0.1g/100g dw, in which the main compound found was citric acid(6+0.1g/100g dw).In this study, allplant extracts have demonstratedthe ability to inhibit the growth of B. cinerea at a concentration of 10 mg/mL. Therefore, these plant extracts, due to their potential composition in bioactive agents, could be used as naturalantifungals, acting against B. cinerea. Natural antimicrobials, based on plant extracts, represent a promising alternative for disease control and could provide significant economic benefits for the wine industry. |
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