Fermented Flourensia cernua Extracts and Their in vitro Assay Against Penicillium expansum and Fusarium oxysporum

• Main Authors: Diana Jasso-Cantu, Cristóbal N. Aguilar, Raúl Rodríguez, Ashok Pandey, Miguel Ángel De León, Aidé Sáenz
• Format: Article
• Language: English
• Published: University of Zagreb 2013-01-01
• Series: Food Technology and Biotechnology
• Subjects: Flourensia cernua; fermentation; aqueous extracts; antioxidants; antifungal activity
• Online Access: http://hrcak.srce.hr/file/153918

The antioxidant activity and efficiency of aqueous extracts of fermented tarbush (Fluorensia cernua DC) in the inhibition of two phytopathogenic fungi, Penicillium expansum and Fusarium oxysporum, have been evaluated. A solid-state fermentation of tarbush leaves by Aspergillus niger GH1 was performed to enhance the biological activities of the obtained extracts. Fungal culture conditions were: initial moisture of 60 %, pH=5.5 and temperature of 30 °C during 96 h. Aqueous extracts were obtained every 12 hours during the culture time. Antioxidant activity was evaluated by DPPH method. The aqueous extract of fermented tarbush had the highest antioxidant activity at 12 h, which was 63 % higher than the control (unfermented material). Fermentation enhanced the fungicidal effect against both phytopathogenic microorganisms at a concentration of 0.5 g/L. This study demonstrated that fungal fermentation of tarbush increased the biological activities of the aqueous extracts.