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Open AccessArticle

In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake

1
Faculty of Chemical Engineering, HCMC University of Technology, Vietnam National University System Hochiminhcity, 268 Ly Thuong Kiet St., District 10, Ho Chi Minh City 700000, Vietnam
2
Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan St. Ho Chi Minh City 700000, Vietnam
3
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 70000, Vietnam
4
Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
*
Authors to whom correspondence should be addressed.
Processes 2019, 7(9), 549; https://doi.org/10.3390/pr7090549
Received: 10 July 2019 / Revised: 1 August 2019 / Accepted: 6 August 2019 / Published: 21 August 2019
(This article belongs to the Special Issue Extraction, Characterization and Pharmacology of Natural Products)
The study attempts the optimization of the total flavonoid content (TFC) and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) antioxidant activity of the white radish (Raphanus sativus L.) root ethanolic extract (WRE) with regard to several parameters including ethanol concentration, the ratio of solvent/material, temperature and extraction time. Then antifungal analysis of WRE was performed against four fungal species including Aspergillus flavus NBRC 33021, Aspergillus niger NBRC 4066, Aspergillus clavatus NBRC 33020, and Fusarium solani NBRC 31094. At the WRE concentration of 75 mg/mL, diameters of inhibition zone were 9.11 ± 1.5, 19.55 ± 1.68, 17.72 ± 0.25, and 17.50 ± 0.73 mm respectively against the four examined species. Minimum fungal concentration (MFC) values of WRE against the four species were 30, 10, 20 and 30 mg/mL respectively. Evaluation of the sponge cake added with white radish root extract suggested that shelf-life of the sponge cake is 8 weeks in air-cooled condition (20 °C) and two weeks in warm condition (37 °C). View Full-Text
Keywords: Raphanus sativus L.; antifungal activity; shelf-life study; sponge cake Raphanus sativus L.; antifungal activity; shelf-life study; sponge cake
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Duy, H.H.; Ngoc, P.T.K.; Anh, L.T.H.; Dao, D.T.A.; Nguyen, D.C.; Than, V.T. In Vitro Antifungal Efficacy of White Radish (Raphanus sativus L.) Root Extract and Application as a Natural Preservative in Sponge Cake. Processes 2019, 7, 549.

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