Inhibitory effect of 10 natural phenolic compounds on Fusarium verticillioides. A structure-property-activity relationship study

JOSÉ S. DAMBOLENA; ABEL G. LÓPEZ; JOSÉ M. MERILES; HÉCTOR R. RUBINSTEIN; JULIO A. ZYGADLO

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 p. 163 - 163

usarium is a ubiquitous hyalohyphomycete fungus usually isolated from food, which is 23 widespread in different environments (plant, grain, soil) and present at all latitudes. This 24 genus has been widely studied due to its ability to infect, cause tissue destruction and 25 produce mycotoxins on important crops such as corn, wheat and other small grains. 26 Over recent years, much effort has been directed at the search for new  antifungal 27 materials from natural sources, and many antimicrobial compounds coming from plants 28 have been identified. Although the essential oils and their components have been 29 recommended as fumigants for preservation of food commodities, little is known about30 the molecular properties related to the antifungal activity. In the present study, we 31 performed a QSAR study for the inhibition of Fusarium verticillioides growth by ten 32 natural phenolic compounds, which could serve as a guide for the rational design of 33 further inhibitors.