Avaliação da atividade antifúngica de extrato fenólico de Spirulina platensis contra Aspergillus flavus

Submitted by Paula Gautério (paulaporto_g@hotmail.com) on 2014-05-08T19:01:40Z No. of bitstreams: 1 ASSESSMENT OF THE ANTIFUNGAL ACTIVITY OF Spirulina platensis PHENOLIC EXTRACT AGAINST Aspergillus flavus.pdf: 214457 bytes, checksum: 794685b80bca0a291fee2c362533c260 (MD5)Approved for entry into archive by cristiane soares (krikasoares@live.com) on 2014-07-22T21:20:35Z (GMT) No. of bitstreams: 1 ASSESSMENT OF THE ANTIFUNGAL ACTIVITY OF Spirulina platensis PHENOLIC EXTRACT AGAINST Aspergillus flavus.pdf: 214457 bytes, checksum: 794685b80bca0a291fee2c362533c260 (MD5)Made available in DSpace on 2014-07-22T21:20:35Z (GMT). No. of bitstreams: 1 ASSESSMENT OF THE ANTIFUNGAL ACTIVITY OF Spirulina platensis PHENOLIC EXTRACT AGAINST Aspergillus flavus.pdf: 214457 bytes, checksum: 794685b80bca0a291fee2c362533c260 (MD5) Previous issue date: 2011The 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