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 journalArticlepeer-review

9 Citations (Scopus)

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 languageEnglish
Pages (from-to)1510-1517
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume53
Issue number6
DOIs
Publication statusPublished - Jun 2018
Externally publishedYes

Keywords

  • Antifungal activity
  • conidia
  • lemon waste
  • mycelial growth inhibition
  • phenolic compounds
  • sweet cherry

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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