Antifungal Activity of Clove and Betel Extract Against Aspergillus flavus during Dried Chili Storage

Rungnapa Boonpawa, Fasai Sriyoha, Gavinta Kamnon

Abstract

Objective: The present study aimed to investigate the antifungal activity of aqueous and ethanol extract of clove bud and betel leaf against A. flavus and to explore the possibility of using the plant extract to control the growth of fungi during the storage of dried chili.

 

Method: The antifungal activity of clove bud and betel leaf extract with two extraction solvents, water and 95% (v/v) ethanol, were performed against A. flavus TISTR 3151 in PDA. The plant extracts were coated on the surface of dried chili and the fungal growth on dried chili surface were investigated during storage.  

 

Result: The ethanolic extracts of clove bud and betel leaf exerted 2-5 times higher in antifungal activity against A. flavus TISTR 3151 in PDA. A complete inhibition of the fungal mycelial growth was achieved at 10000 ppm ethanolic extract of betel leaf. Soaking dried chili for 30 minutes with ethanolic extracts could reduce the fungal growth up to 3.9 log on day 14.   

 

Conclusion: Ethanol was an appreciate extraction solvent for clove bud and betel leaf for their antifungal activity and the results obtained in the present study point out the possibility of using plant extract to control the growth of pathogenic fungi in dried chili.

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References

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