Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis

Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis

Propolis is a viable alternative for chemical control of plant pathogens due to its antimicrobial properties. The present study was conducted to determine the sensorial, physical and chemical characteristics of four propolis from Argentina, and their respective hydroalcoholic extracts. In vitro antifungal activity of hydroalcoholic propolis extracts against Penicillium sp. that cause the decay of garlic (Allium sativum) was also studied. All propolis samples were composed of irregular fragments. The aroma was mainly resinous. The predominant colour was brown. The analysis of the raw samples showed differences in the parameters wax content (9.43-31.16 %), loss by heating (1.04-1.46 %), ashes (0.98-7.1 8 %) and melting point (63.16-67.5 °C). The hydroalcoholic extracts of propolis also differ in the dry residue (5.50-9.30 %), content of phenols (23.44-53.91 mg eq galic/g propolis), total flavonoids (11.23-15.88 mg eq quercetin/g propolis) and oxidation index (2.25-4.33 seconds). The evaluation of the antifungal activity demonstrated that all the treatments containing propolis had an inhibitory effect over 99 % on fungi colony-forming units’ development. Although the physical and chemical study showed significant differences between propolis samples, all exhibited excellent antifungal activity against Penicillium sp. This demonstrates the potential of different propolis for the development of a biofungicide for agricultural use.

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Main Authors: Cibanal, Irene Laura, Fernández, Leticia A., Krepper, Gabriela, Pellegrini, Cecilia Noemí, Gallez, Liliana María
Format: Digital revista
Language:spa
Published: Coeditada entre Facultad de Agronomía - Udelar y el Instituto Nacional de Investigación Agropecuaria (INIA) 2019
Online Access:https://agrocienciauruguay.uy/index.php/agrociencia/article/view/83
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institution UDELAR
collection OJS
country Uruguay
countrycode UY
component Revista
access En linea
databasecode rev-agrociencia-uy
tag revista
region America del Sur
libraryname Biblioteca de la Facultad de Agronomía de la UDELAR de UY
language spa
format Digital
author Cibanal, Irene Laura
Fernández, Leticia A.
Krepper, Gabriela
Pellegrini, Cecilia Noemí
Gallez, Liliana María
spellingShingle Cibanal, Irene Laura
Fernández, Leticia A.
Krepper, Gabriela
Pellegrini, Cecilia Noemí
Gallez, Liliana María
Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
author_facet Cibanal, Irene Laura
Fernández, Leticia A.
Krepper, Gabriela
Pellegrini, Cecilia Noemí
Gallez, Liliana María
author_sort Cibanal, Irene Laura
title Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
title_short Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
title_full Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
title_fullStr Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
title_full_unstemmed Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis
title_sort advances in the development of a biofungicide: physical-chemical characterization and antifungal activity of propolis
description Propolis is a viable alternative for chemical control of plant pathogens due to its antimicrobial properties. The present study was conducted to determine the sensorial, physical and chemical characteristics of four propolis from Argentina, and their respective hydroalcoholic extracts. In vitro antifungal activity of hydroalcoholic propolis extracts against Penicillium sp. that cause the decay of garlic (Allium sativum) was also studied. All propolis samples were composed of irregular fragments. The aroma was mainly resinous. The predominant colour was brown. The analysis of the raw samples showed differences in the parameters wax content (9.43-31.16 %), loss by heating (1.04-1.46 %), ashes (0.98-7.1 8 %) and melting point (63.16-67.5 °C). The hydroalcoholic extracts of propolis also differ in the dry residue (5.50-9.30 %), content of phenols (23.44-53.91 mg eq galic/g propolis), total flavonoids (11.23-15.88 mg eq quercetin/g propolis) and oxidation index (2.25-4.33 seconds). The evaluation of the antifungal activity demonstrated that all the treatments containing propolis had an inhibitory effect over 99 % on fungi colony-forming units’ development. Although the physical and chemical study showed significant differences between propolis samples, all exhibited excellent antifungal activity against Penicillium sp. This demonstrates the potential of different propolis for the development of a biofungicide for agricultural use.
publisher Coeditada entre Facultad de Agronomía - Udelar y el Instituto Nacional de Investigación Agropecuaria (INIA)
publishDate 2019
url https://agrocienciauruguay.uy/index.php/agrociencia/article/view/83
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spelling oai:oai.agrocienciauruguay.uy:article-832021-04-16T02:03:44Z Advances in the development of a biofungicide: Physical-chemical characterization and antifungal activity of propolis Avances en el desarrollo de un biofungicida: Caracterización físico-química y actividad antifúngica de propóleos Cibanal, Irene Laura Fernández, Leticia A. Krepper, Gabriela Pellegrini, Cecilia Noemí Gallez, Liliana María apis mellifera biofungicide flavonoids Penicillium sp. phenols apis mellifera biofungicida fenoles flavonoides Penicillium sp. Propolis is a viable alternative for chemical control of plant pathogens due to its antimicrobial properties. The present study was conducted to determine the sensorial, physical and chemical characteristics of four propolis from Argentina, and their respective hydroalcoholic extracts. In vitro antifungal activity of hydroalcoholic propolis extracts against Penicillium sp. that cause the decay of garlic (Allium sativum) was also studied. All propolis samples were composed of irregular fragments. The aroma was mainly resinous. The predominant colour was brown. The analysis of the raw samples showed differences in the parameters wax content (9.43-31.16 %), loss by heating (1.04-1.46 %), ashes (0.98-7.1 8 %) and melting point (63.16-67.5 °C). The hydroalcoholic extracts of propolis also differ in the dry residue (5.50-9.30 %), content of phenols (23.44-53.91 mg eq galic/g propolis), total flavonoids (11.23-15.88 mg eq quercetin/g propolis) and oxidation index (2.25-4.33 seconds). The evaluation of the antifungal activity demonstrated that all the treatments containing propolis had an inhibitory effect over 99 % on fungi colony-forming units’ development. Although the physical and chemical study showed significant differences between propolis samples, all exhibited excellent antifungal activity against Penicillium sp. This demonstrates the potential of different propolis for the development of a biofungicide for agricultural use. El propóleos constituye, gracias a sus propiedades antimicrobianas, una alternativa para el control de fitopatógenos. En este trabajo se realizó, mediante técnicas convencionales, la caracterización sensorial y físico-química de cuatro muestras de propóleos provenientes de diferentes regiones de Argentina y de sus respectivos extractos hidroalcohólicos. Asimismo, se evaluó in vitro la actividad antifúngica de los extractos sobre el hongo Penicillium sp. causante de la «mufa del ajo» (Allium sativum). Los propóleos en bruto presentaron aroma resinoso, coloración marrón con diferentes tintes y aspecto de trozos irregulares. El análisis de las muestras evidenció diferencias significativas en los parámetros ceras (9,43-31,16 %), pérdidas por calentamiento (1,04-1,46 %), cenizas (0,98-7,18 %) y temperatura media de fusión (63,16-67,5 °C). En los extractos hidroalcohólicos de propóleos también se detectaron diferencias estadísticas en el extracto seco (5,50-9,30 %), contenido de fenoles (23,44-53,91 mg eq gálico/g propóleos), flavonoides totales (11,23-15,88 mg eq quercetina/g propóleos) e índice de oxidación (2,25-4,33 segundos). Todos los tratamientos a base de extractos de propóleos tuvieron un efecto inhibidor superior al 99 % sobre el desarrollo de unidades formadoras de colonias fúngicas. Los resultados permiten concluir que, si bien los propóleos y extractos analizados en este trabajo presentaron diferentes características, coincidieron en la excelente actividad antifúngica sobre Penicillium sp. Esto demuestra la potencialidad de los propóleos para el desarrollo de un biofungicida de uso agrícola. Coeditada entre Facultad de Agronomía - Udelar y el Instituto Nacional de Investigación Agropecuaria (INIA) 2019-10-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://agrocienciauruguay.uy/index.php/agrociencia/article/view/83 10.31285/AGRO.23.83 Agrociencia Uruguay; Vol. 23 No. 2 (2019); e83 Agrociencia Uruguay; Vol. 23 Núm. 2 (2019); e83 Agrociencia Uruguay; v. 23 n. 2 (2019); e83 2730-5066 spa https://agrocienciauruguay.uy/index.php/agrociencia/article/view/83/117 Copyright (c) 2019 Agrociencia Uruguay

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