Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum)
The essential oil from the annual plant Lepidium virginicum L. was chemically characterized in three consecutive years (2018–2020). The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were ph...
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| Veröffentlicht in: | Chemistry & biodiversity 2021-03, Vol.18 (3), p.e2000941-n/a |
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| creator | Pacheco‐Hernández, Yesenia Santamaría‐Juárez, Juana Deisy Hernández‐Silva, Néstor Cruz‐Durán, Ramiro Mosso‐González, Clemente Villa‐Ruano, Nemesio |
| description | The essential oil from the annual plant Lepidium virginicum L. was chemically characterized in three consecutive years (2018–2020). The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were phenylacetonitrile (>60 %), linalool (>10 %), limonene (>7 %) and α‐terpineol (>5 %). The essential oil (MIC, 19–30 μg mL−1), phenylacetonitrile (MIC, 45 μg mL−1) and α‐terpineol (MIC, 73 μg mL−1) caused a significant inhibition in the conidial viability from a wild strain of Colletotrichum acutatum, which was isolated and identified as a causal agent of anthracnose. The inoculation of conidia from C. acutatum in non‐symptomatic tamarillo fruits, followed by the in situ treatment with different concentrations of the essential oil (>30 μg mL−1), phenylacetonitrile and α‐terpineol, significantly (p |
| doi_str_mv | 10.1002/cbdv.202000941 |
| format | Article |
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The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were phenylacetonitrile (>60 %), linalool (>10 %), limonene (>7 %) and α‐terpineol (>5 %). The essential oil (MIC, 19–30 μg mL−1), phenylacetonitrile (MIC, 45 μg mL−1) and α‐terpineol (MIC, 73 μg mL−1) caused a significant inhibition in the conidial viability from a wild strain of Colletotrichum acutatum, which was isolated and identified as a causal agent of anthracnose. The inoculation of conidia from C. acutatum in non‐symptomatic tamarillo fruits, followed by the in situ treatment with different concentrations of the essential oil (>30 μg mL−1), phenylacetonitrile and α‐terpineol, significantly (p<0.01) avoided the degradation of anthocyanins (delphinidin 3‐O‐rutinoside, cyanidin 3‐O‐rutinoside and pelargonidin 3‐O‐rutinoside) and carotenoids (β‐cryptoxanthin and β‐carotene) as well as retarded yellowing and necrosis triggered by anthracnose at least for 10 days. Our results suggest the potential use of the essential oil from L. virginicum as a natural component to preserve the nutraceutical content of tamarillo fruits against C. acutatum infection.</description><identifier>ISSN: 1612-1872</identifier><identifier>EISSN: 1612-1880</identifier><identifier>DOI: 10.1002/cbdv.202000941</identifier><identifier>PMID: 33507621</identifier><language>eng</language><publisher>Switzerland: Wiley Subscription Services, Inc</publisher><subject>Anthocyanins ; Anthracnose ; biocide ; Carotene ; Carotenoids ; Colletotrichum acutatum ; Conidia ; essential oil ; Essential oils ; Fruits ; Functional foods & nutraceuticals ; Inoculation ; Lepidium virginicum ; Lepidium virgunicum ; Limonene ; Linalool ; Minimum inhibitory concentration ; Necrosis ; Oils & fats ; Phenylacetonitrile ; Solanum betaceum ; tamarillo ; Terpineol ; Yellowing ; β-Carotene</subject><ispartof>Chemistry & biodiversity, 2021-03, Vol.18 (3), p.e2000941-n/a</ispartof><rights>2021 Wiley‐VHCA AG, Zurich, Switzerland</rights><rights>2021 Wiley-VHCA AG, Zurich, Switzerland.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3731-434ef469676b46d024d24e954684cd98098061065ede37d7f8f3a5d27a45064a3</citedby><cites>FETCH-LOGICAL-c3731-434ef469676b46d024d24e954684cd98098061065ede37d7f8f3a5d27a45064a3</cites><orcidid>0000-0002-0787-374X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcbdv.202000941$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcbdv.202000941$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33507621$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pacheco‐Hernández, Yesenia</creatorcontrib><creatorcontrib>Santamaría‐Juárez, Juana Deisy</creatorcontrib><creatorcontrib>Hernández‐Silva, Néstor</creatorcontrib><creatorcontrib>Cruz‐Durán, Ramiro</creatorcontrib><creatorcontrib>Mosso‐González, Clemente</creatorcontrib><creatorcontrib>Villa‐Ruano, Nemesio</creatorcontrib><title>Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum)</title><title>Chemistry & biodiversity</title><addtitle>Chem Biodivers</addtitle><description>The essential oil from the annual plant Lepidium virginicum L. was chemically characterized in three consecutive years (2018–2020). The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were phenylacetonitrile (>60 %), linalool (>10 %), limonene (>7 %) and α‐terpineol (>5 %). The essential oil (MIC, 19–30 μg mL−1), phenylacetonitrile (MIC, 45 μg mL−1) and α‐terpineol (MIC, 73 μg mL−1) caused a significant inhibition in the conidial viability from a wild strain of Colletotrichum acutatum, which was isolated and identified as a causal agent of anthracnose. The inoculation of conidia from C. acutatum in non‐symptomatic tamarillo fruits, followed by the in situ treatment with different concentrations of the essential oil (>30 μg mL−1), phenylacetonitrile and α‐terpineol, significantly (p<0.01) avoided the degradation of anthocyanins (delphinidin 3‐O‐rutinoside, cyanidin 3‐O‐rutinoside and pelargonidin 3‐O‐rutinoside) and carotenoids (β‐cryptoxanthin and β‐carotene) as well as retarded yellowing and necrosis triggered by anthracnose at least for 10 days. Our results suggest the potential use of the essential oil from L. virginicum as a natural component to preserve the nutraceutical content of tamarillo fruits against C. acutatum infection.</description><subject>Anthocyanins</subject><subject>Anthracnose</subject><subject>biocide</subject><subject>Carotene</subject><subject>Carotenoids</subject><subject>Colletotrichum acutatum</subject><subject>Conidia</subject><subject>essential oil</subject><subject>Essential oils</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Inoculation</subject><subject>Lepidium virginicum</subject><subject>Lepidium virgunicum</subject><subject>Limonene</subject><subject>Linalool</subject><subject>Minimum inhibitory concentration</subject><subject>Necrosis</subject><subject>Oils & fats</subject><subject>Phenylacetonitrile</subject><subject>Solanum betaceum</subject><subject>tamarillo</subject><subject>Terpineol</subject><subject>Yellowing</subject><subject>β-Carotene</subject><issn>1612-1872</issn><issn>1612-1880</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkUtvEzEUhUcIREthyxJZYlMWCX6NZ4ZdSFNAiigShe3IGd-hrmbs1I-g_Kb-yd5RSpDYIFm6lvWdc651iuI1o3NGKX_fbcxuzimnlDaSPSlOmWJ8xuqaPj3eK35SvIjxFnl8r58XJ0KUtFKcnRb3qxjBJasHcmUH4nuyhq01No9kZ8Mv62yXxw_kW_AJumR3QBbTsGlPvCMLl26C7pyPQC5sBI1TO4M4RAg7nSxCq75H6YSnGyBfc0IF5GQ7zFx6lzB-yr3Wow52GDy5DNkmcv7dD9rhHhtIk2B897J41ushwqvHeVb8uFxdLz_P1lefviwX61knKsFmUkjopWpUpTZSGcql4RKaUqpadqapKR7FqCrBgKhM1de90KXhlZYlVVKLs-L84LsN_i5DTO1oYwcDrgM-x5bLmqtKyqZC9O0_6K3PweF2SDUYJHgpkJofqC74GAP07TZY_O2-ZbSdamynGttjjSh482ibNyOYI_6nNwSaA_DbDrD_j127_Hjx86_5A_8NqpQ</recordid><startdate>202103</startdate><enddate>202103</enddate><creator>Pacheco‐Hernández, Yesenia</creator><creator>Santamaría‐Juárez, Juana Deisy</creator><creator>Hernández‐Silva, Néstor</creator><creator>Cruz‐Durán, Ramiro</creator><creator>Mosso‐González, Clemente</creator><creator>Villa‐Ruano, Nemesio</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7TM</scope><scope>8FD</scope><scope>FR3</scope><scope>K9.</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-0787-374X</orcidid></search><sort><creationdate>202103</creationdate><title>Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum)</title><author>Pacheco‐Hernández, Yesenia ; Santamaría‐Juárez, Juana Deisy ; Hernández‐Silva, Néstor ; Cruz‐Durán, Ramiro ; Mosso‐González, Clemente ; Villa‐Ruano, Nemesio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3731-434ef469676b46d024d24e954684cd98098061065ede37d7f8f3a5d27a45064a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Anthocyanins</topic><topic>Anthracnose</topic><topic>biocide</topic><topic>Carotene</topic><topic>Carotenoids</topic><topic>Colletotrichum acutatum</topic><topic>Conidia</topic><topic>essential oil</topic><topic>Essential oils</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Inoculation</topic><topic>Lepidium virginicum</topic><topic>Lepidium virgunicum</topic><topic>Limonene</topic><topic>Linalool</topic><topic>Minimum inhibitory concentration</topic><topic>Necrosis</topic><topic>Oils & fats</topic><topic>Phenylacetonitrile</topic><topic>Solanum betaceum</topic><topic>tamarillo</topic><topic>Terpineol</topic><topic>Yellowing</topic><topic>β-Carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pacheco‐Hernández, Yesenia</creatorcontrib><creatorcontrib>Santamaría‐Juárez, Juana Deisy</creatorcontrib><creatorcontrib>Hernández‐Silva, Néstor</creatorcontrib><creatorcontrib>Cruz‐Durán, Ramiro</creatorcontrib><creatorcontrib>Mosso‐González, Clemente</creatorcontrib><creatorcontrib>Villa‐Ruano, Nemesio</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Chemistry & biodiversity</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pacheco‐Hernández, Yesenia</au><au>Santamaría‐Juárez, Juana Deisy</au><au>Hernández‐Silva, Néstor</au><au>Cruz‐Durán, Ramiro</au><au>Mosso‐González, Clemente</au><au>Villa‐Ruano, Nemesio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum)</atitle><jtitle>Chemistry & biodiversity</jtitle><addtitle>Chem Biodivers</addtitle><date>2021-03</date><risdate>2021</risdate><volume>18</volume><issue>3</issue><spage>e2000941</spage><epage>n/a</epage><pages>e2000941-n/a</pages><issn>1612-1872</issn><eissn>1612-1880</eissn><abstract>The essential oil from the annual plant Lepidium virginicum L. was chemically characterized in three consecutive years (2018–2020). The essential oils were evaluated in vitro and in situ on the causal agent of anthracnose in tamarillo fruits (Solanum betaceum). The main volatile constituents were phenylacetonitrile (>60 %), linalool (>10 %), limonene (>7 %) and α‐terpineol (>5 %). The essential oil (MIC, 19–30 μg mL−1), phenylacetonitrile (MIC, 45 μg mL−1) and α‐terpineol (MIC, 73 μg mL−1) caused a significant inhibition in the conidial viability from a wild strain of Colletotrichum acutatum, which was isolated and identified as a causal agent of anthracnose. The inoculation of conidia from C. acutatum in non‐symptomatic tamarillo fruits, followed by the in situ treatment with different concentrations of the essential oil (>30 μg mL−1), phenylacetonitrile and α‐terpineol, significantly (p<0.01) avoided the degradation of anthocyanins (delphinidin 3‐O‐rutinoside, cyanidin 3‐O‐rutinoside and pelargonidin 3‐O‐rutinoside) and carotenoids (β‐cryptoxanthin and β‐carotene) as well as retarded yellowing and necrosis triggered by anthracnose at least for 10 days. Our results suggest the potential use of the essential oil from L. virginicum as a natural component to preserve the nutraceutical content of tamarillo fruits against C. acutatum infection.</abstract><cop>Switzerland</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33507621</pmid><doi>10.1002/cbdv.202000941</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-0787-374X</orcidid></addata></record> |
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| ispartof | Chemistry & biodiversity, 2021-03, Vol.18 (3), p.e2000941-n/a |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Anthocyanins Anthracnose biocide Carotene Carotenoids Colletotrichum acutatum Conidia essential oil Essential oils Fruits Functional foods & nutraceuticals Inoculation Lepidium virginicum Lepidium virgunicum Limonene Linalool Minimum inhibitory concentration Necrosis Oils & fats Phenylacetonitrile Solanum betaceum tamarillo Terpineol Yellowing β-Carotene |
| title | Essential Oil of Lepidium virginicum: Protective Activity on Anthracnose Disease and Preservation Effect on the Nutraceutical Content of Tamarillo Fruit (Solanum betaceum) |
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