Antifungal Effects of Some Raw Purple Vegetables on Foodborne Molds by Ethanol Extracts
2020
Gökhan Akarca | Oktay Tomar | Elif Başpınar | Gamze Yıldırım
Vegetables; in terms of vitamins, nutritional fiber, phenolic component and mineral matter has an important role in human nutrition. There are many species of purple-red vegetables, some of which are well-known, such as red beet (Beta vulgaris), black carrot (Daucus carota ssp. sativus var. atrorubens Alef), black radish (Raphanus sativus L. var. niger), purple cabbage (Brassica oleracea L. var. capitata f. rubra). Purple or red vegetables have higher antioxidant potential compared to other vegetables, which have many beneficial properties such as antimicrobial, antifungal, anti-inflammatory and liver protection. Each of vegetables which is black carrot, beetroot, black radish and purple cabbage contains p-coumaric acid, betaxanthin, ellagic acid and indole-3-carbinol respectively. In this study, Antifungal effect of ethanol extracts obtained from red beet, black carrot, black radish which are inner and peel part, purple cabbage against 7 different subspecies of Penicillium, 6 different subspecies of Aspergillus and Mucor racemosus, Botrytis cinerea, Geotrichum candidum, Cladosporium claudosporioides, Rhizopus nigricans species were determined by using disk diffusion method. As a consequence; it was determined that 7 different samples had antifungal effect on 18 different mold species at various rate. The highest antifungal effect was observed with 23.05±0.05 mm zone diameter against A. fumigatus in black radish inner part ethanol extract. This value was pursued by red beet inner part ethanol extract against M. racemosus with 21.44±0.12 mm zone diameter. It was concluded that the lowest antifungal effect on mold species except for P. citrinum, P. solitum and B. cinerea in purple cabbage extract.
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