Atividade antifúngica de Cúrcuma longa L. (Zingiberaceae) contra fungos deteriorantes de pães
Turmeric (Cúrcuma longa L.) Zingiberaceae family member, is popular spice, has a strong flavor and striking yellowish. The curcuma is attracting increasing interest in the possibility of being used for replacement by synthetic preservatives present compounds as curcumin, which have high antifungal a...
| Autor principal: | Dornellas, Fernanda de Castro |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6573 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Turmeric (Cúrcuma longa L.) Zingiberaceae family member, is popular spice, has a strong flavor and striking yellowish. The curcuma is attracting increasing interest in the possibility of being used for replacement by synthetic preservatives present compounds as curcumin, which have high antifungal and antimicrobial activities. The aim of this study was to evaluate the effect of theon Turmeric rhizome powder in different concentrations on the inhibition of fungal growth in isolated bread fungi. We analyzed the minimum inhibitory concentration (MIC), the mycelial diameter of the colony, the dry weight of the colony and percentage of fungal inhibition of dry weight and diameter of the mycelium in five fungal species, which were, Penicillium panemun, Penicillium citrinum, Cladosporium oxysporum, Cladosporium subliforme and Aspergillus chevalieri. Analyses were performed in triplicate and all concentrations tested the Turmeric extract showed fungal inhibition. |
|---|