Chemical composition and antifungal potential of apricot, sour cherry, and cherry tree bio-products (resins) against food-borne molds

In this study, the chemical components of ethanol extracts from the resins of apricot (Prunus armeniaca L.), sour cherry (Prunus cerasus L.) and cherry (Prunus avium L.) trees were investigated. The extracts' antifungal activity, minimal inhibitory concentration (MIC) and minimum fungicidal con...

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Bibliographic Details
Published in:Food bioscience 2022-06, Vol.47, p.101627, Article 101627
Main Authors: Tomar, Oktay, Akarca, Gökhan, Gök, Veli, İstek, Ömer
Format: Article
Language:English
Subjects:
Antifungal
Aspergillus flavus
Ethanol extract
Naringenin
Prunus
Resin
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Summary:In this study, the chemical components of ethanol extracts from the resins of apricot (Prunus armeniaca L.), sour cherry (Prunus cerasus L.) and cherry (Prunus avium L.) trees were investigated. The extracts' antifungal activity, minimal inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values were determined on seven different food-borne mold species. Naringenin was the most abundant phenolic compound in Prunus cerasus and Prunus avium resin extracts, while chlorogenic acid had the highest concentration in Prunus armeniaca resin extracts. The highest antifungal activity and the lowest MIC and MFC values were in the sour cherry tree resin's ethanol extracts (P 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2022.101627