Evaluation of Phyllanthus polyphyllus L. Extract and its Active Constituent as a Source of Antifungal, Anti-​Aflatoxigenic, and Antioxidant Activities

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Abhishek, R.U. and Mohana, D.C. and Thippeswamy, S. and Manjunath, K. (2014) Evaluation of Phyllanthus polyphyllus L. Extract and its Active Constituent as a Source of Antifungal, Anti-​Aflatoxigenic, and Antioxidant Activities. International Journal of Food Properties, 18 (3). pp. 585-596. ISSN 1094-2912

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Official URL: http://dx.doi.org/10.1080/10942912.2013.853187

Abstract

The present investigation was carried out to evaluate the antifungal activities of Phyllanthus polyphyllus L. leaf ext., to isolate its active constituent 4-​o-​Me gallic acid (4-​o-​MGA)​, and to det. the antioxidant and antiaflatoxigenic properties. The bioassay-​guided fractionation of methanol ext. led to the isolation of active compd. 4-​o-​methylgallic acid. The methanol ext. showed the highest amt. of phenolic content (290 mg GAE​/g dry ext.)​, which indicated the involvement of phenolic compds. in the radical scavenging activity obsd. by the methanol ext. The antioxidant capacity of 4-​o-​MGA was greater than the std. butylated hydroxytoluene, followed by methanol ext. The concn.-​dependent growth inhibitory activity was obsd. against the tested fungi, in which the field fungi were susceptible, while the storage fungi were found to be more resistant including aflatoxigenic A. flavus. A correlation was obsd. between fungal biomass and aflatoxin prodn. in control and treatment, there was a decrease in biomass of A. flavus and aflatoxin prodn. with increasing concn. The aflatoxin prodn. was completely inhibited in vitro by methanol ext. at 1 mg​/mL and 4-​o-​MGA at 2 mg​/mL, but the mycelial growth was not inhibited completely. The inhibition of aflatoxin prodn. was relatively higher than the mycelial growth inhibition of A. flavus, such behaviors might have been detd. by the presence of hydrolysable tannin 4-​o-​MGA in the ext., which is known to inhibit the aflatoxin biosynthesis. The significant antioxidant and aflatoxin inhibitory activities of P. polyphyllus could be exploited for its application in preventing oxidative deterioration and fungal spoilage of food products.

Item Type: Article
Uncontrolled Keywords: Phyllanthus polyphyllus, Antifungal, Antiaflatoxigenic, Antioxidant, 4-o-Methylgallic acid,
Subjects: Faculty of Science > Environmental and Biological Sciences > Microbiology & Biotechnology
Divisions: Jnana Bharathi / Central College Campus > Department of Microbiology and Biotechnology
Depositing User: Ms. Sathyavathi N
Date Deposited: 29 Aug 2016 07:24
Last Modified: 01 Sep 2016 10:28
URI: http://eprints-bangaloreuniversity.in/id/eprint/5010

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