Efficacy of flavanones obtained from citrus residues to prevent patulin contamination

Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze...

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Detalles Bibliográficos
Autor principal: Resnik, Silvia Liliana
Publicado: 2012
Materias:
Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus
Chemical contamination
Esterification
Esters
Fruits
Losses
Molds
Flavonoids
Byssochlamys
Citrus
Fungi
Penicillium
Pyrus
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p930_Salas
http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p930_Salas
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09639969_v48_n2_p930_Salas
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spelling paper:paper_09639969_v48_n2_p930_Salas2023-06-08T15:58:28Z Efficacy of flavanones obtained from citrus residues to prevent patulin contamination Resnik, Silvia Liliana Aspergillus terreus Byssochlamys fulva Flavanones Patulin Penicillium expansum Aspergillus terreus Byssochlamys fulva Flavanones Patulin Penicillium expansum Aspergillus Chemical contamination Esterification Esters Fruits Losses Molds Flavonoids Aspergillus terreus Byssochlamys Byssochlamys fulva Citrus Fungi Penicillium Penicillium expansum Pyrus Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p930_Salas http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p930_Salas
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus
Chemical contamination
Esterification
Esters
Fruits
Losses
Molds
Flavonoids
Aspergillus terreus
Byssochlamys
Byssochlamys fulva
Citrus
Fungi
Penicillium
Penicillium expansum
Pyrus
spellingShingle Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus
Chemical contamination
Esterification
Esters
Fruits
Losses
Molds
Flavonoids
Aspergillus terreus
Byssochlamys
Byssochlamys fulva
Citrus
Fungi
Penicillium
Penicillium expansum
Pyrus
Resnik, Silvia Liliana
Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
topic_facet Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus terreus
Byssochlamys fulva
Flavanones
Patulin
Penicillium expansum
Aspergillus
Chemical contamination
Esterification
Esters
Fruits
Losses
Molds
Flavonoids
Aspergillus terreus
Byssochlamys
Byssochlamys fulva
Citrus
Fungi
Penicillium
Penicillium expansum
Pyrus
description Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.
author Resnik, Silvia Liliana
author_facet Resnik, Silvia Liliana
author_sort Resnik, Silvia Liliana
title Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_short Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_full Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_fullStr Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_full_unstemmed Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_sort efficacy of flavanones obtained from citrus residues to prevent patulin contamination
publishDate 2012
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v48_n2_p930_Salas
http://hdl.handle.net/20.500.12110/paper_09639969_v48_n2_p930_Salas
work_keys_str_mv AT resniksilvialiliana efficacyofflavanonesobtainedfromcitrusresiduestopreventpatulincontamination
_version_ 1768543477837070336

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