Antifungal potential of essential oils from different botanical sources against Penicillium digitatum: chemical composition and antifungal mechanisms of action by direct contact and volatile.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED Natural Product Research Pub Date : 2024-09-19 DOI:10.1080/14786419.2024.2405865

Estefania Júlia Dierings de Souza, Dianini Hüttner Kringel, Igor Henrique de Lima Costa, Helen Cristina Dos Santos Hackbart, Rufino Fernando Flores Cantillano, Bernardo Ueno, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze

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Abstract

Fungal deterioration is a recurring problem in citrus fruits, and the search for natural preservatives has been widely publicised. Therefore, the in vitro antifungal activity of clove, white thyme, tea tree, Eucalyptus citriodora, Eucalyptus staigeriana, green mandarin, sicilian lemon, sweet orange, and bergamot essential oils (EO's) was evaluated against the mycelial growth of Penicillium digitatum isolated from contaminated citrus fruits, by direct contact and volatiles action. In addition, the chemical composition and volatile compounds of the EO's were evaluated by gas chromatography. Clove, white thyme, and Eucalyptus citriodora EO's inhibited 100% of the mycelial growth of P. digitatum by direct contact and volatile action at concentrations ≤ 2 µL/mL. On the other hand, EO's from citrus sources could not inhibit 100% of mycelial growth by any mechanism of action. Thus, the clove, thyme, and Eucalyptus citriodora EO's are promising for developing new ecologically correct products for controlling phytopathogens in citrus fruits.

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不同植物来源的精油对数字青霉的抗真菌潜力：直接接触和挥发的化学成分和抗真菌作用机制。

柑橘类水果经常出现真菌变质的问题，寻找天然防腐剂的呼声很高。因此，研究人员通过直接接触和挥发作用，评估了丁香、白百里香、茶树、柠檬桉、桉树、绿柑橘、西西里柠檬、甜橙和佛手柑精油（EO's）对从受污染柑橘类水果中分离出的数字青霉菌丝体生长的体外抗真菌活性。此外，还通过气相色谱法评估了 EO 的化学成分和挥发性化合物。丁香、白百里香和柠檬桉环氧乙烷通过直接接触和挥发作用，在浓度≤ 2 µL/mL时可100%地抑制地衣蛾菌丝的生长。另一方面，柑橘类环氧乙烷无法通过任何作用机制 100%地抑制菌丝生长。因此，丁香、百里香和柠檬桉环氧乙烷有望开发出生态正确的新产品，用于控制柑橘类水果中的植物病原体。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.