Abstract:
Contamination by microorganisms is one of the major causes of deterioration of stored
grain, and their importance is too often underestimated. Mold storage, may lead to a series of
changes, resulting in loss of technological, commercial, hygienic and nutri
tional. The
polyphenols are compounds generating in recent years a growing interest from the industrial
food processing. Some studies have shown that the ability of a plant to resist attack by micro
-
organisms is often correlated with phenolic content. This
work is done in this context, it is the
demonstration of correlation between the total polyphenol content and fungal infestation in
wheat grains of four varieties (MBB, CIRTA,
VI
TRON
and
SIMETO). This work also
focuses on the evaluation of the in vitro an
tifungal activity of total polyphenols extracted from
wheat grains.
The principal results show firstly
,
that the samples healthy have a higher concentration
of total polyphenols compared to samples altered, a significant difference for total polyphenol
con
tent in the
varieties of wheat analyzed and in the
samples from healthy and altered wheat.
Secondly,
research molds from wheat varieties shows that despite the healthy appearance of
some samples, they were found contaminated, the percentage of contaminatio
n is higher in the
sample altered than in the sample healthy
for all
varieties of wheat
analyzed
.
The results of
the antifungal activity, for different concentrations of total polyphenols extracted from
samples of healthy and altered wheat, showed inhibiti
on of mycelial growth in different ways.
The polyphenolic extracts have not the same percentage of inhibition at the same
concentration vis
-
à
-
vis the mold strains tested. Moreover, the results obtained by the
correlation test revealed a significant negativ
e correlation between total polyphenol content
and the percentage of contamination. With the rise of this study, we can conclude that the
high content of total polyphenols in wheat grains appears to reduce the fungal infestation
