Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus
Michele Moraes de Souza, Luciana Prietto, Anelise Christ-Ribeiro, Taiana Denardi de Souza, Eliana Badiale–Furlong
Ciência e Agrotecnologia
Abstract
The production of safe food has stimulated the search for natural substances that possess antifungal activity. The indirect methods of estimating fungal biomass are based on the measurement of glucosamine, ergosterol and protein - typical compounds produced during the development of biomass. The aim of the study was to assess the effect of the phenolic extract from Spirulina platensis on the production of structural compounds in Aspergillus flavus, in order to identify its action on fungal inhibition. The Spirulina platensis methanolic extracts presented 1.15 mg phenolic compound/g Spirulina platensis, which showed an antifungal effect against Aspergillus flavus, inhibiting the glucosamine production up to 56%. Therefore, it may be employed as natural defense when food protection is necessary.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
Spirulina platensis phenolic extract inhibits glucosamine production
“The Spirulina platensis methanolic extracts presented 1.15 mg phenolic compound/g Spirulina platensis, which showed an antifungal effect against Aspergillus flavus, inhibiting the glucosamine producti...”