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The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as food additive preventing post-harvest fungal food contamination

Abstract

In the present work, we explored the antifungal activity of the wild edible seaweed Osmundea pinnatifida (Rhodophyta) collected in the Portuguese coast, used as food seasoning in Scotland, Ireland and Portugal. We performed a sequential extraction of the seaweed components with methanol, dichloromethane and n-hexane. These extracts showed an antifungal activity against Alternaria infectoria and Aspergillus fumigatus. The n-hexane fraction of the seaweed inhibited the sporulation of Alternaria infectoria at 30 μg/mL and induced a statistically significant (P < 0.001) decrease in β-glucan content. Furthermore, liquid cultures of Aspergillus fumigatus supplemented with 10 μg/mL of the n-hexane fraction showed abnormal conidiophores, completely devoid of phialides and conidia associated with a decrease of 18,3 % in the chitin content (P < 0.01). The n-hexane fraction analysis by GC-MS revealed that it includes palmitic acid (29.6%), phytol isomer 1 (12.8%), oleic acid (9.6%), stearic acid (6.2%) and D-(-)-tagatofuranose (4.1%), among other compounds present at lower concentration. The present study reveals Osmundea pinnatifida as a promising source of biologically active compounds inhibiting fungal growth and conidiation, the main dispersal mechanism of filamentous fungi as A. fumigatus and A. alternata, revealing its utility both as environmental fungicide against fungal diseases but also as a food preservative against fungal post-harvest food contamination.

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Publication details

The article was received on 12 Sep 2018, accepted on 31 Oct 2018 and first published on 05 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01797B
Citation: Food Funct., 2018, Accepted Manuscript
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    The antifungal activity of extracts of Osmundea pinnatifida, an edible seaweed, indicates its usage as a safe environmental fungicide or as food additive preventing post-harvest fungal food contamination

    P. Silva, C. Fernandes, L. Barros, I. C. F. R. Ferreira, L. Pereira and T. Gonçalves, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01797B

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