Abstract
The study aimed to analyze the effects of extracts made from buckwheat grain, hulls, and bee products (propolis, bread, and pollen) and extraction solvents on the growth of microfungi on a medium and on buckwheat, wheat, oat, and maize grain. Research findings suggest that bioactive compounds contained in buckwheat grain reduced the amount of Fusarium spp. in the grain kept in the antifungal extract for 90 min at 25°C temperature. Buckwheat hull extract was more effective in inhibiting mycelial growth of mycotoxin‐producing Fusarium culmorum and Fusarium graminearum compared with buckwheat grain extract (13%–50% and 14%–36%, respectively). The antifungal activity of extracts of bee products did not depend on the content of phenolic compounds in them; however, it depended on the grain species treated. After treatment of oat, wheat, and maize grain with bee product extracts, the lowest concentration of microfungi was identified on oat grain. More significant analysis results were obtained for the samples where ethanol solvent had been used for the preparation of extracts.
Highlights
The United Nation's Food and Agriculture Organization (FAO, 2008) points out that the contamination of food raw materials and products with bio-contaminants is increasing and one of the most important problems of everyday life is the negative impact of mycotoxin-producing microfungi on food quality
The study showed that buckwheat grain extract has an antifungal effect on Fusarium spp. fungi, but inhibition of their growth was influenced by the incubation temperature and duration of grain treatment
Our study revealed a trend showing that bioactive compounds in buckwheat grain have greater effect in inhibiting growth of fungi occurring under field conditions (Fusarium, Alternaria genera); they have little impact of the growth of Penicillium fungi
Summary
The United Nation's Food and Agriculture Organization (FAO, 2008) points out that the contamination of food raw materials and products with bio-contaminants is increasing and one of the most important problems of everyday life is the negative impact of mycotoxin-producing microfungi on food quality. The present study aimed to estimate the effect of extracts produced from buckwheat grain, hulls, and bee products (bee propolis, bee bread, and bee pollen) in reducing buckwheat, spring wheat, oat, and maize grain contamination with pathogenic microfungi. The study showed that buckwheat grain extract has an antifungal effect on Fusarium spp. fungi, but inhibition of their growth was influenced by the incubation temperature and duration of grain treatment.
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