Technological Institute of Tlajomulco

Tlajomulco de Zúñiga, Mexico

Technological Institute of Tlajomulco

Tlajomulco de Zúñiga, Mexico
SEARCH FILTERS
Time filter
Source Type

Ramirez-Ramirez M.J.,Technological Institute of Tlajomulco | Mancilla-Margalli N.A.,Technological Institute of Tlajomulco | Meza-Alvarez L.,Technological Institute of Tlajomulco | Turincio-Tadeo R.,Technological Institute of Tlajomulco | And 2 more authors.
Plant Protection Science | Year: 2017

Fusarium oxysporum is reported as the principal causal agent limiting production of Agave tequilana Weber var. azul, but frequent isolation of F. solani, and symptoms typical of F. solani as a pathogen like severe reddish coloured root rot and loss of soil anchorage are frequently associated with diseased agaves. Inoculations of agave plantlets with F. solani induced typical agave root rot symptoms in greenhouse trials. The incidence of both pathogens was determined molecularly with specific primers in the ITS2 sequence. Dispersion patterns of agave wilt, determined in plantations of different age, indicated a tendency to produce aggregated patterns over time as the disease spread from the initial symptomatic plant to adjacent plants. Although both fungi were isolated from agave diseased plants, and in spite of the higher percentage of detection and root rot symptoms, it is concluded that F. solani may have a greater impact in agave wilt. © 2017, Czech Academy of Agricultural Sciences. All rights reserved.


Borras-Linares I.,University of Granada | Fernandez-Arroyo S.,University of Granada | Arraez-Roman D.,University of Granada | Palmeros-Suarez P.A.,Technological Institute of Tlajomulco | And 5 more authors.
Industrial Crops and Products | Year: 2015

This study reports the phytochemical profile (phenolics, flavonoids and anthocyanins), the antioxidant capacity and the antibacterial activity of the ethanolic extracts of a collection of 25 Mexican Hibiscus sabdariffa (Hs) varieties with different calyx color intensities, from green-yellow to deep red, cultivated in the same condition. A great variety of phenolic compounds were identified in the different extracts using HPLC-DAD-ESI-TOF-MS, mainly phenolic acids, flavonoids, and anthocyanidin, some of which have been described for the first time. The total phenolic, flavonoid and anthocyanidin contents showed great variation in the different Hs extracts, ranging from 2400. ±. 300 to 10,000. ±. 400. mg gallic acid equivalents (GAE)/100. g dry calyx (dc), from 419. ±. 2 to 2260. ±. 70. mg quercetin/100. g dc, and from 0 to 4408. mg/100. g dc with different ratios of delphinidin:cyanidin, respectively. Furthermore, the antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay presented the same behavior, with values that varied from 27.4. ±. 0.3 to 112. ±. 8. mol equivalent trolox/g dc. In addition, the antibacterial activity of the HS extracts was assayed against Gram-negative (Escherichia coli, Salmonella enteritidis) and Gram-positive (Staphylococcus aureus, Micrococcus luteus) microorganisms, demonstrating that the ethanol extracts were effective against all the bacterial strains tested, showing a greater effect against Gram-positive bacteria. Finally, a multivariate analysis for the classification of the Hs varieties has been carried out based on the anthocyanidin content. The results reported in this paper shows for the first time antibacterial and phytochemistry diversity of the different varieties of Hs, which highlights the importance of a correct description of Hs materials used in research papers. © 2015 Elsevier B.V.

Loading Technological Institute of Tlajomulco collaborators
Loading Technological Institute of Tlajomulco collaborators