Antifungal activity of Gallesia integrifolia fruit essential oil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500229 |
Resumo: | ABSTRACT Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC–MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and Trichoderma viride. Minimal fungicidal concentration for the essential oil varied from 0.02 to 0.18 mg/mL and bifonazole and ketoconazole controls ranged from 0.20 to 3.50 mg/mL. The lower concentration of the essential oil was able to control P. ochrochloron, A. fumigatus, A. versicolor, A. ochraceus and T. viride. This study shows a high fungicidal activity of G. integrifolia fruit essential oil and can support future applications by reducing the use of synthetic fungicides. |
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Brazilian Journal of Microbiology |
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Antifungal activity of Gallesia integrifolia fruit essential oilPau d’alho2,8-DithianonaneLenthionineAspergillus sp.Penicillium sp.ABSTRACT Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC–MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and Trichoderma viride. Minimal fungicidal concentration for the essential oil varied from 0.02 to 0.18 mg/mL and bifonazole and ketoconazole controls ranged from 0.20 to 3.50 mg/mL. The lower concentration of the essential oil was able to control P. ochrochloron, A. fumigatus, A. versicolor, A. ochraceus and T. viride. This study shows a high fungicidal activity of G. integrifolia fruit essential oil and can support future applications by reducing the use of synthetic fungicides.Sociedade Brasileira de Microbiologia2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500229Brazilian Journal of Microbiology v.49 suppl.1 2018reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2018.03.006info:eu-repo/semantics/openAccessRaimundo,Keila FernandaBortolucci,Wanessa de CamposGlamočlija,JasminaSoković,MarinaGonçalves,José EduardoLinde,Giani AndreaColauto,Nelson BarrosGazim,Zilda Cristianieng2018-11-29T00:00:00Zoai:scielo:S1517-83822018000500229Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2018-11-29T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Antifungal activity of Gallesia integrifolia fruit essential oil |
title |
Antifungal activity of Gallesia integrifolia fruit essential oil |
spellingShingle |
Antifungal activity of Gallesia integrifolia fruit essential oil Raimundo,Keila Fernanda Pau d’alho 2,8-Dithianonane Lenthionine Aspergillus sp. Penicillium sp. |
title_short |
Antifungal activity of Gallesia integrifolia fruit essential oil |
title_full |
Antifungal activity of Gallesia integrifolia fruit essential oil |
title_fullStr |
Antifungal activity of Gallesia integrifolia fruit essential oil |
title_full_unstemmed |
Antifungal activity of Gallesia integrifolia fruit essential oil |
title_sort |
Antifungal activity of Gallesia integrifolia fruit essential oil |
author |
Raimundo,Keila Fernanda |
author_facet |
Raimundo,Keila Fernanda Bortolucci,Wanessa de Campos Glamočlija,Jasmina Soković,Marina Gonçalves,José Eduardo Linde,Giani Andrea Colauto,Nelson Barros Gazim,Zilda Cristiani |
author_role |
author |
author2 |
Bortolucci,Wanessa de Campos Glamočlija,Jasmina Soković,Marina Gonçalves,José Eduardo Linde,Giani Andrea Colauto,Nelson Barros Gazim,Zilda Cristiani |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Raimundo,Keila Fernanda Bortolucci,Wanessa de Campos Glamočlija,Jasmina Soković,Marina Gonçalves,José Eduardo Linde,Giani Andrea Colauto,Nelson Barros Gazim,Zilda Cristiani |
dc.subject.por.fl_str_mv |
Pau d’alho 2,8-Dithianonane Lenthionine Aspergillus sp. Penicillium sp. |
topic |
Pau d’alho 2,8-Dithianonane Lenthionine Aspergillus sp. Penicillium sp. |
description |
ABSTRACT Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC–MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and Trichoderma viride. Minimal fungicidal concentration for the essential oil varied from 0.02 to 0.18 mg/mL and bifonazole and ketoconazole controls ranged from 0.20 to 3.50 mg/mL. The lower concentration of the essential oil was able to control P. ochrochloron, A. fumigatus, A. versicolor, A. ochraceus and T. viride. This study shows a high fungicidal activity of G. integrifolia fruit essential oil and can support future applications by reducing the use of synthetic fungicides. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500229 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500229 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1016/j.bjm.2018.03.006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.49 suppl.1 2018 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122209902526464 |