Efficacy of flavanones obtained from citrus residues to prevent patulin contamination

Autores
Salas, Maria Paula; Reynoso, Cora Marcela; Celiz, Gustavo; Daz, Mirta Elizabeth; Resnik, Silvia Liliana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.
Fil: Salas, Maria Paula. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Reynoso, Cora Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Celiz, Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Resnik, Silvia Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Materia
Aspergillus Terreus
Byssochlamys Fulva
Flavanones
Patulin
Penicillium Expansum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/61591
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Efficacy of flavanones obtained from citrus residues to prevent patulin contaminationSalas, Maria PaulaReynoso, Cora MarcelaCeliz, GustavoDaz, Mirta ElizabethResnik, Silvia LilianaAspergillus TerreusByssochlamys FulvaFlavanonesPatulinPenicillium Expansumhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.Fil: Salas, Maria Paula. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Reynoso, Cora Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Celiz, Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Resnik, Silvia Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaElsevier Science2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61591Salas, Maria Paula; Reynoso, Cora Marcela; Celiz, Gustavo; Daz, Mirta Elizabeth; Resnik, Silvia Liliana; Efficacy of flavanones obtained from citrus residues to prevent patulin contamination; Elsevier Science; Food Research International; 48; 2; 10-2012; 930-9340963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.02.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912000609info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:01:20Zoai:ri.conicet.gov.ar:11336/61591instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:01:20.758CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
spellingShingle Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
Salas, Maria Paula
Aspergillus Terreus
Byssochlamys Fulva
Flavanones
Patulin
Penicillium Expansum
title_short Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_full Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_fullStr Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_full_unstemmed Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
title_sort Efficacy of flavanones obtained from citrus residues to prevent patulin contamination
dc.creator.none.fl_str_mv Salas, Maria Paula
Reynoso, Cora Marcela
Celiz, Gustavo
Daz, Mirta Elizabeth
Resnik, Silvia Liliana
author Salas, Maria Paula
author_facet Salas, Maria Paula
Reynoso, Cora Marcela
Celiz, Gustavo
Daz, Mirta Elizabeth
Resnik, Silvia Liliana
author_role author
author2 Reynoso, Cora Marcela
Celiz, Gustavo
Daz, Mirta Elizabeth
Resnik, Silvia Liliana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Aspergillus Terreus
Byssochlamys Fulva
Flavanones
Patulin
Penicillium Expansum
topic Aspergillus Terreus
Byssochlamys Fulva
Flavanones
Patulin
Penicillium Expansum
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.
Fil: Salas, Maria Paula. Agencia Nacional de Promoción Científica y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Reynoso, Cora Marcela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Celiz, Gustavo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Daz, Mirta Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Resnik, Silvia Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
description Patulin is a mycotoxin produced by different types of molds from the genera Penicillium, Apergillus and Byssochlamys among others. These fungi are the principal reason for the deterioration of apples, pears and its industrial products, generating economic losses. The aim of this study was to analyze the possible utilization of flavanones obtained as by-products of the citrus industry, naringin (NAR), hesperidin (HES), neohesperidin (NEO), prunin (P), hesperetin glucoside (HG), and glucoside esters of these flavanones, prunin 6"-O-butyryl ester (PB), prunin 6"-O-decanoyl ester (PD), prunin 6"-O-lauroyl ester (PL), prunin 6"-O-stearoyl ester (PS) and hesperetin glucoside 6"-O-lauroyl ester (HGL) to inhibit the production of patulin from Penicillium expansum, Aspergillus terreus and Byssochlamys fulva. All flavanones tested reduced patulin accumulation in at least 95% compared to the control. No efficacy differences were found between the flavanones tested for each mold. In the case of P. expansum, the patulin accumulation presented a 98% of reduction in average comparing to the control. For B. fulva, also the flavanones exhibited an inhibitory effect greater than 99% and for A. terrus, all these compounds completely inhibited patulin accumulation. These promising results lead to think that different concentrations or mixtures of flavanones could reach total inhibition of patulin production, so further researches, both in vitro and different food matrixes, are necessary. © 2012 Elsevier Ltd.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/61591
Salas, Maria Paula; Reynoso, Cora Marcela; Celiz, Gustavo; Daz, Mirta Elizabeth; Resnik, Silvia Liliana; Efficacy of flavanones obtained from citrus residues to prevent patulin contamination; Elsevier Science; Food Research International; 48; 2; 10-2012; 930-934
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/61591
identifier_str_mv Salas, Maria Paula; Reynoso, Cora Marcela; Celiz, Gustavo; Daz, Mirta Elizabeth; Resnik, Silvia Liliana; Efficacy of flavanones obtained from citrus residues to prevent patulin contamination; Elsevier Science; Food Research International; 48; 2; 10-2012; 930-934
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.02.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996912000609
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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