| 2 | Chemical composition and antifungal potential of apricot,sour cherry,and cherry tree bio-products(resins)against food-borne molds显示文摘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<0.05).The highest antifungal activity was in the sour cherry tree resin's ethanol extract with a 19.24 mm zone diameter on Aspergillus flavus.In contrast,the lowest effect was on Cladosporium cladosporioides with an 8.00 mm zone diameter in apricot tree resin's ethanol extracts(P<0.05).The lowest MIC and MFC values were recorded using the sour cherry tree resin's ethanol extracts on Rhizopus nigricans(16.6μg/mL)and Aspergillus flavus(47.3μg/mL)respectively.Therefore,apricot,sour cherry,and cherry tree resins extracts can be used as natural antifungals against molds. | Oktay Tomar Gökhan Akarca Veli Gök Ömer İstek | 2022 | Food Bioscience2022，47，3： | 1 |
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