Antifungal activity of natural and enzymatically-modified flavonoids isolated from citrus species

作者：Salas Maria Paula^*; Celiz Gustavo; Geronazzo Hugo; Daz Mirta; Liliana Resnik Silvia

来源：Food Chemistry, 2011, 124(4): 1411-1415.

DOI：10.1016/j.foodchem.2010.07.100

• Flavonoids
• Mycelial growth
• Fungal growth
• Citrus

The antifungal activity of isolated flavonoids from Citrus species, such as naringin, hesperidin and neohesperidin, and enzymatically-modified derivatives of these compounds, was studied on four fungi often found as food contaminants: Aspergillus parasiticus, Aspergillus flavus, Fusarium semitectum and Penicillium expansum. Although all the flavonoids showed antifungal activity, the intensity of this activity depended on the type of fungus and compound used. The hesperetin glucoside laurate strongly inhibited the mycelial growth of P. expansum, while prunin decanoate was the most inhibiting flavonoid for A. flavus, A. parasiticus, and F. semitectum.
The flavonoids naringin, hesperidin and neohesperidin, obtained as byproducts at low cost from the residues of the citrus industries, present an interesting option for these industries.

• 出版日期2011-2-15