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

ABSTRACT: Highlights • Mandarin peel extracts inhibited the growth of A. flavus by up to 52% over 7 days.• The MIC of mandarin extracts was 300-400 mg mL−1 depending on the extraction solvent.• Phenolic-rich SPE fractions showed 40% higher antifungal activity than crude extracts.• Narirutin and hesperidin were most abundant phenolic compounds in mandarin extracts. 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.

SUBMITTER: Liu Y

PROVIDER: S-EPMC8566929 | biostudies-literature |

REPOSITORIES: biostudies-literature

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