"Inhibitory effect of natural phenolic compounds on Aspergillus parasiticus growth"

ROMINA P. PIZZOLITTO, ; CARLA L. BARBERIS; JOSÉ S. DAMBOLENA, ; JIMENA M. HERRERA; MARÍA P. ZUNINO; CARINA E. MAGNOLI, ; HÉCTOR R. RUBINSTEIN; JULIO A. ZYGADLO ; ANA MARÍA DALCERO

E-JOURNAL OF CHEMISTRY

WWW PUBL PTE

Lugar: Tamil Nadu, India; Año: 2015

0973-4945

Abstract 27 28 Considering the impact of Aspergillus species on crops, it appears to be highly desirable to 29 apply strategies to prevent their growth, as well as to eliminate, or reduce their presence in 30 food products. For this reason, the aims of this investigation were to evaluate the effects of ten 31 natural phenolic compounds on the Aspergillus parasiticus growth and to determine which 32 physico-chemical properties are involved in the antifungal activity. According to the results of 33 minimum inhibitory concentration (MIC) values of the individual compounds, isoeugenol, 34 carvacrol and thymol were the most active phenolic components (1.26 mM, 1.47 mM and 35 1.50 mM, respectively), followed by eugenol (2.23 mM). On the other hand, creosol, p-cresol, 36 o-cresol, m-cresol, vainillin and phenol had no effects on fungal development. Logarithm of 37 the octanol/water partition coefficient (Log P), refractivity index (RI) and molar volume (MV) 38 were demonstrated to be the descriptors that best explained the antifungal activity correlated 39 to lipophilicity, reactivity of the components and steric aspect. These findings make an 40 important contribution to the search for new compounds with antifungal activity