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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
14/06/2024 |
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Data da última atualização: |
17/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREITAS, M. D. de; LIMA JUNIOR, R. D.; SILVA, F. E. F. da; INOKUTI, E. M.; OSTER, A. H.; ZAMPIERI, D.; LIMA, C. S.; FILL, T. P.; LEMOS, T. L. G. de. |
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Afiliação: |
MARIA DAIANE DE FREITAS, UNIVERSIDADE FEDERAL DO CEARA; RODOLFO DANTAS LIMA JUNIOR, UNIVERSIDADE DE CAMPINAS; FRANCISCO ERIVALDO FREITAS DA SILVA, UNIVERSIDADE FEDERAL DO CEARA; ELIANE MAYUMI INOKUTI, UNIVERSIDADE FEDERAL DO CEARA; ANDREIA HANSEN OSTER, CNPUV; DAVILA ZAMPIERI, UNIVERSIDADE FEDERAL DO CEARA; CRISTIANO SOUZA LIMA, UNIVERSIDADE FEDERAL DO CEARA; TAICIA PACHECO FILL, UNIVERSIDADE DE CAMPINAS; TELMA LEDA GOMES DE LEMOS, UNIVERSIDADE FEDERAL DO CEARA. |
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Título: |
Unraveling the antifungal composition of bitter orange decoction against the melon pathogen Fusarium jinanense . |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v. 455, n. 139769, 2024. |
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Idioma: |
Inglês |
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Conteúdo: |
Bitter orange (Citrus aurantium) is an important source of essential oils with high antimicrobial activities, however the composition and antifungal potential of the decoction peels is little explored. This study assessed the peel decoction’s chemical profile at the secondary metabolism level and its antifungal activity against the melon phytopathogen Fusarium jinanense. The decoction’s antifungal potential was investigated using a bioassay-guided fractionation approach based on Solid-Phase Extraction (SPE) and LC-HRMS/MS analysis. Coumarins and flavones were the most abundant classes of compounds in the high-value fractions responsible for up to 61% of the mycelial inhibition of F. jinanense. Overall, this study has presented for the first time the chemical composition, the antifungal potential of the decoction of C. aurantium peels and the compounds associated with these results. This strategy can guide the exploration of under-explored food sources and add value to compounds or fractions enriched with bioactive compounds. |
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Palavras-Chave: |
Anti-phytopathogenic activity; Fusarium rot melon; Molecular networking; SIRIUS. |
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Thesagro: |
Citrus Aurantium. |
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Thesaurus Nal: |
Phenolic compounds. |
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Categoria do assunto: |
-- |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1164876/1/1-s2.0-S0308814624014195-main2024.pdf
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Marc: |
LEADER 01906naa a2200289 a 4500
001 2164876
005 2024-06-17
008 2024 bl uuuu u00u1 u #d
100 1 $aFREITAS, M. D. de
245 $aUnraveling the antifungal composition of bitter orange decoction against the melon pathogen Fusarium jinanense .$h[electronic resource]
260 $c2024
520 $aBitter orange (Citrus aurantium) is an important source of essential oils with high antimicrobial activities, however the composition and antifungal potential of the decoction peels is little explored. This study assessed the peel decoction’s chemical profile at the secondary metabolism level and its antifungal activity against the melon phytopathogen Fusarium jinanense. The decoction’s antifungal potential was investigated using a bioassay-guided fractionation approach based on Solid-Phase Extraction (SPE) and LC-HRMS/MS analysis. Coumarins and flavones were the most abundant classes of compounds in the high-value fractions responsible for up to 61% of the mycelial inhibition of F. jinanense. Overall, this study has presented for the first time the chemical composition, the antifungal potential of the decoction of C. aurantium peels and the compounds associated with these results. This strategy can guide the exploration of under-explored food sources and add value to compounds or fractions enriched with bioactive compounds.
650 $aPhenolic compounds
650 $aCitrus Aurantium
653 $aAnti-phytopathogenic activity
653 $aFusarium rot melon
653 $aMolecular networking
653 $aSIRIUS
700 1 $aLIMA JUNIOR, R. D.
700 1 $aSILVA, F. E. F. da
700 1 $aINOKUTI, E. M.
700 1 $aOSTER, A. H.
700 1 $aZAMPIERI, D.
700 1 $aLIMA, C. S.
700 1 $aFILL, T. P.
700 1 $aLEMOS, T. L. G. de
773 $tFood Chemistry$gv. 455, n. 139769, 2024.
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Embrapa Uva e Vinho (CNPUV) |
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| 5. |  | PELIZZA, T. R.; VARGAS, L.; MAFRA, A. L.; NOHATTO, M. A.; ALMEIDA, D.; SILVA, V. C. da; BERTO, C. M. Altura de planta e diâmetro do caule de macieiras conduzidas no Sistema Orgânico de Produção com diferentes coberturas do solo no manejo das plantas espontâneas. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA UVA E VINHO, 4., 2006, Bento Gonçalves. Resumos. Bento Gonçalves: Embrapa Uva e Vinho, 2006. p. 20| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 5 | |
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