Bibiana Silva1, Manuel M Souza2, Eliana Badiale-Furlong1. 1. Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil. 2. Laboratory of Halophyte Biotechnology, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil.
Abstract
BACKGROUND: Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B1 (AFB1 ) in soybeans. RESULTS: The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme. Aflatoxin B1, detected at low levels (0.96 to 1.67 ng g-1 ), confirmed the protective effect of soybean phenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities. CONCLUSION: This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms.
BACKGROUND:Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B1 (AFB1 ) in soybeans. RESULTS: The conjugated and bound phenolicsoybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme. Aflatoxin B1, detected at low levels (0.96 to 1.67 ng g-1 ), confirmed the protective effect of soybeanphenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities. CONCLUSION: This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms.
Authors: Francisco Illueca; Pilar Vila-Donat; Jorge Calpe; Carlos Luz; Giuseppe Meca; Juan M Quiles Journal: Toxins (Basel) Date: 2021-10-23 Impact factor: 4.546
Authors: Tiago de Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca Journal: Toxins (Basel) Date: 2019-12-31 Impact factor: 4.546