Inhibitory effect of 10 natural phenolic compounds on Fusarium verticilliodes. A structure-property-activity relationship study.

DAMBOLENA J.S.; LÓPEZ A.G.; MERILES J.M.; RUBINSTEIN H.R.; ZYGADLO J.A.

FOOD CONTROL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 28 p. 163 - 170

0956-7135

Fusarium is a ubiquitous hyalohyphomycete fungus usually isolated from food, which is 23 widespread in different environments (plant, grain, soil) and present at all latitudes. This 24 genus has been widely studied due to its ability to infect, cause tissue destruction and 25 produce mycotoxins on important crops such as corn, wheat and other small grains. 26 Over recent years, much effort has been directed at the search for new  antifungal 27 materials from natural sources, and many antimicrobial compounds coming from plants 28 have been identified. Although the essential oils and their components have been 29 recommended as fumigants for preservation of food commodities, little is known about30 the molecular properties related to the antifungal activity. In the present study, we 31 performed a QSAR study for the inhibition of Fusarium verticillioides growth by ten 32 natural phenolic compounds, which could serve as a guide for the rational design of 33 further inhibitors. The results of the experimental determinations demonstrated that in 34 terms of the antifungal activity of natural phenolic compounds on F. Verticillioides, the 35 following order was found: carvacrol > thymol > isoeugenol > eugenol > vanillin > 36 creosol > m-cresol> o-cresol, p-cresol, and guaiacol. Mathematical models based on 37 molecular properties, Lipophilicity, Molar refractivity and Saturated area were found to 38 be the descriptors that best explained the antifungal activity of these compounds. These 39 models could be used in future to predict the activity of new compounds and to guide 40 the search for the synthesis of phenolic compounds with the capacity to alter F. 41 verticillioides growth.