Characterization and antifungal activity of jackfruit (Artocarpus heterophyllus Lam.) leaf extract obtained using conventional and emerging technologies

Vázquez-González, Yuliana; Ragazzo‐Sánchez, Juan Arturo; Calderón‐Santoyo, Montserrat

doi:10.1016/j.foodchem.2020.127211

Cited by 39 publications

(18 citation statements)

References 35 publications

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“…These pumps are the major cause of resistance by microorganisms to chemical synthesis fungicides. A study characterized and analyzed the antifungal activity of jackfruit leaf extract obtained using conventional and emerging technologies and found that a concentration of 5 mg/mL showed the highest percentage of inhibition against mycelial growth of Penicillium itallicum [174].…”

Section: Jackfruitmentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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Section: Jackfruitmentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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“…Conventional extraction procedures such as Soxhlet extraction are time-, solvent-and energy-consuming processes that additionally bring the risk of thermal degradation of heat sensitive polyphenolic compounds [8]. Recently, the focus has been on advanced green extraction techniques, among which the microwave-assisted extraction (MAE) is widely applied for the isolation of plant polyphenols [9][10][11]. The main advantage of MAE is the significant reduction in extraction time in comparison to conventional methods, which consequently leads to a reduction in solvent consumption and enhanced effectiveness in polyphenols isolation [12].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction

Garofulić

Kruk

Martić

et al. 2020

Foods

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Pistacia lentiscus L. is a Mediterranean shrub known for its health promoting effects attributed to a large extent to polyphenols accumulated in all parts of the plant. Microwave-assisted extraction is a green extraction technique enabling fast and effective isolation of plant polyphenols. Therefore, the aim of this research was to optimize the microwave-assisted extraction of polyphenols from Pistacia lentiscus L. leaves and fruit in terms of temperature, extraction time and microwave power and to evaluate their polyphenolic profile by UPLC/ESI-MS2 and antioxidant capacity by ORAC assay. Optimal extraction conditions for leaf polyphenols were 69 °C, 512 W and 12 min, while for fruit were slightly more intensive—75 °C, 602 W and 15 min. Obtained total phenolic content in leaves and fruit was similar to that obtained after 30 min of the heat-reflux method. The polyphenolic profile of extracts included 34 compounds, with myricetin glycosides being the most abundant compounds among flavonoids in Pistacia lentiscus L. leaves and fruit and gallic acid and its derivates among the phenolic acids. ORAC assay showed higher antioxidant capacity for Pistacia lentiscus L. leaves extract than for fruit, which is in correlation with their respective phenolic content.

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“…Tubes were incubated on a rotary shaker bath at 110 rpm and 25 °C. The germination rate was microscopically determined by measuring the percentage of germinated spores after 8 h of incubation in ~ 200 spores ( Vázquez-González et al, 2020 ). A spore was considered germinated when its germ tube was longer than half the length of the spore ( Iñiguez-Moreno, Ragazzo-Sánchez, et al, 2020 ).…”

Section: Methodsmentioning

confidence: 99%

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

et al. 2021

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Highlights Fresh leaves of jackfruit are a suitable source of protein. Six essential amino acids were identified in peptides obtained by pepsin (Pep-P). Pep-P from jackfruit leaves inhibited Colletotrichum gloeosporioides . Pep-P improved the physicochemical and microbiological properties of pectin films.

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Characterization and antifungal activity of jackfruit (Artocarpus heterophyllus Lam.) leaf extract obtained using conventional and emerging technologies

Cited by 39 publications

References 35 publications

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

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