Chemical profiling and antifungal activity of sustainable phenolic-rich plant extracts

Fungal infections pose a major challenge to the academic community and industry operating in biomedical and agri-food fields [1]. In this context, the antimicrobial properties of phenolic compounds and their relevant presence as secondary metabolites in plants and related by-products provides concrete opportunities for the development of new alternative strategies to replace synthetic products as biocidal and food preservatives, in line with the sustainability principles [2]. In this communication, the antifungal activities of phenolic-rich extracts obtained from various plant matrices against pathogens of food interest and dermatophytes were evaluated. In detail, tests were carried out on extracts obtained from pomegranate (Punica granatum L.), chestnut (Castanea sativa Miller), vine (Vitis vinifera L.), olive (Olea europaea L.) and green tea (Camellia sinensis Kuntze) matrices, wastes and by-products using sustainable procedures [3]. An HPLC/DAD/MS analysis was performed to define the qualitative and quantitative phenolic profile of extracts. The antifungal activities were carried out through an in vitro diffusion method against filamentous fungi Rhizopus stolonifer, Alternaria sp., Aspergillus brasiliensis and Trichophyton interdigitale. The emerging scenario revealed a wide range of specific inhibitory activities, showing, for some extracts, promising uses in the control of fungal infections and food contamination.