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Bioactive Compounds Obtained from Oilseed By-Products with Subcritical Fluids: Effects on Fusarium verticillioides Growth

  • Romina Bodoira
  • Alexis Velez
  • Damián Maestri
  • Jimena HerreraEmail author
Original Paper
  • 57 Downloads

Abstract

Recovery of bioactive compounds from wastes is gaining interest because they could add value to by-products arising from, for example, the oil extraction processes. In this work, green solvent extraction (water/ethanol under sub-critical conditions) was used to obtain bioactive compounds from peanut, sesame and pistachio agro-industrial by-products. Extracts were analyzed in their overall chemical composition and tested on growth, ergosterol and fumonisin FB1 production by Fusarium verticillioides. The effects of the extracts on fungal growth rate and biochemical markers were not univocal, and could be associated to differences in their chemical profiles. Extracts obtained from peanut skin—composed mainly by monomeric and dimeric flavonoids—caused significant reductions in fungal growth rate but increased FB1 production. Extracts from sesame seeds—dominated by furofuran-type lignans—did not have a clear inhibitory effect on growth rate but strongly reduced both FB1 and ergosterol production. Extracts from pistachio nuts—characterized by monomeric flavonoids and gallic acid derivatives—showed minor effects on both fungal growth rate and biochemical markers. Sub-critical fluid extraction of peanut skin and defatted sesame seeds may provide an efficient method to obtain extracts rich in phenolic and lignan compounds with potential use as antifungal agents.

Graphic Abstract

Keywords

Food oil industry wastes Bioactive compounds Natural antifungal Subcritical extraction 

Abbreviations

FB1

Fumonisin B1

GA

Galic acid

HPLC–ESI–MS/MS

High pressure liquid chromatography–electrospray ionization–mass spectroscopy

PNC

Pistachio nuts cake

PS

Peanut skin

SSC

Sesame seed cake

SFE

Sub-critical fluid extraction

TPC

Total phenol content

Notes

Acknowledgements

Financial support was provided from CONICET, FONCYT, SECyT-UNC and MINCyT-Córdoba. We are indebted to Romina Di Paola Naranjo (ICYTAC-CONICET) and Damián Barrionuevo (IMBIV-CONICET-UNC) for their assistance in HPLC–ESI–MS/MS and HPLC–UV analyses.

Supplementary material

12649_2019_839_MOESM1_ESM.doc (26 kb)
Supplementary file1 (DOC 25 kb)

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Romina Bodoira
    • 1
    • 2
  • Alexis Velez
    • 2
    • 4
  • Damián Maestri
    • 2
    • 3
  • Jimena Herrera
    • 2
    • 3
    Email author
  1. 1.Instituto de Ciencia Y Tecnología de Los Alimentos Córdoba (ICYTAC)Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC)CórdobaArgentina
  2. 2.Instituto de Ciencia Y Tecnología de Los Alimentos, ICTA, Facultad de Ciencias Exactas, Físicas Y NaturalesUniversidad Nacional de CórdobaCórdobaArgentina
  3. 3.Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC)CórdobaArgentina
  4. 4.Instituto de Investigación y Desarrollo en Ingeniería de Procesos Y Química Aplicada. (IPQA-CONICET), Facultad de Ciencias Exactas, Físicas Y NaturalesUniversidad Nacional de CórdobaCórdobaArgentina

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