Article Publish Status: FREE
Abstract Title:

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

Abstract Source:

Food Chem X. 2021 Dec 30 ;12:100144. Epub 2021 Oct 25. PMID: 34761200

Abstract Author(s):

Yue Liu, Meryem Benohoud, Joseph Hubert Galani Yamdeu, Yun Yun Gong, Caroline Orfila

Article Affiliation:

Yue Liu


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 () peel ethanol extracts inhibited the mycelial growth of(39.60%) more effectively than those of orange (32.31%) and lemon (13.51%) after 7 days of incubation. The growth ofcould be completely inhibited by mandarin extracts at 300-400 mg mL, 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.

Study Type : In Vitro Study

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Sayer Ji
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