Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.)

被引：32
作者：
Silva, Bibiana [1 ]
Souza, Manuel M. [2 ]
Badiale-Furlong, Eliana [1 ]
机构：
[1] Fed Univ Rio Grande, Postgrad Program Food Sci & Engn, Sch Chem & Food, Lab Mycotoxins & Food Sci, Rio Grande, Brazil
[2] Fed Univ Rio Grande, Inst Oceanog, Lab Halophyte Biotechnol, Rio Grande, Brazil
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2020年 / 100卷 / 03期
关键词：
soybean; phenolic compounds; antioxidant activity; antifungal activity; aflatoxin B-1; PCA; ALPHA-GLUCOSIDASE; INHIBITION; EXTRACTION; AMYLASE; ACIDS;
D O I：
10.1002/jsfa.10137
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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 B-1 (AFB(1)) 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 alpha-amylase enzyme. Aflatoxin B-1,B- 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. (c) 2019 Society of Chemical Industry
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收藏
页码：1256 / 1264
页数：9
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