May 22, 2026 | Pure and Applied Chemistry |
This study conducted by Universidad de Costa Rica, Costa Rica investigated the potential of tropical fruit polyphenols as natural agents for controlling fungal contamination and mycotoxin production in food systems. Foodborne fungi and their toxins pose significant risks to food safety, creating a need for effective and sustainable alternatives to synthetic preservatives.
The researchers analyzed polyphenol profiles in six tropical fruits—Annona muricata, Anacardium occidentale, Byrsonima crassifolia, Elaeis guineensis, Hylocereus costaricensis, and Spondias purpurea—using a validated UHPLC-DAD-ESI-MS/MS method. Based on total polyphenol content, extracts from A. occidentale, B. crassifolia, and H. costaricensis were selected for further evaluation of their antifungal and antimycotoxin activities.
Bioassays demonstrated that these polyphenol-rich extracts inhibited the growth of Fusarium verticillioides, a major producer of fumonisin B1 (FB1), and reduced toxin accumulation. When applied to maize and rice grains, the extracts provided protection against fungal development and mycotoxin contamination. However, their effectiveness declined during long-term storage, likely due to the degradation of active polyphenolic compounds over time.
The findings suggest that tropical fruits are valuable sources of bioactive polyphenols with antifungal and antimycotoxin properties. The study highlights their potential application as natural food protection agents and supports further research on improving their stability and long-term effectiveness in food preservation systems.
