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| Raimundo,Keila Fernanda; Bortolucci,Wanessa de Campos; Glamočlija,Jasmina; Soković,Marina; Gonçalves,José Eduardo; Linde,Giani Andrea; Colauto,Nelson Barros; Gazim,Zilda Cristiani. |
| ABSTRACT Gallesia integrifolia (Phytolaccaceae) is native to Brazil and has a strong alliaceous odor. The objective of this study was to identify the chemical composition of G. integrifolia fruit essential oil and evaluate fungicidal activity against the main food-borne diseases and food spoilage fungi. The essential oil was extracted by hydrodistillation and identified by GC–MS. From 35 identified compounds, 68% belonged to the organosulfur class. The major compounds were dimethyl trisulfide (15.49%), 2,8-dithianonane (52.63%) and lenthionine (14.69%). The utilized fungi were Aspergillus fumigatus, Aspergillus niger, Aspergillus ochraceus, Aspergillus versicolor, Penicillium funiculosum, Penicillium ochrochloron, Penicillium verrucosum var. cyclopium, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pau d’alho 2; 8-Dithianonane Lenthionine Aspergillus sp. Penicillium sp.. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500229 |
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