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Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon

The berries of Piper cubeba L. or commonly recognized as tailed pepper are traditionally used as flavoring ingredients in various types of food. It has been reported with abundant of phytochemical compounds that contribute to its nutritional and medicinal properties. The antimicrobial effect of the...

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Main Authors: Z., Fazly- Ann, Mohd Yusop, Nor Hafizah, Rukayadi, Yaya
Format: Article
Language:English
Published: Rynnye Lyan Resources 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87695/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87695/
https://www.myfoodresearch.com/vol-49474issue-1.html
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spelling my.upm.eprints.876952022-07-06T04:47:15Z http://psasir.upm.edu.my/id/eprint/87695/ Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon Z., Fazly- Ann Mohd Yusop, Nor Hafizah Rukayadi, Yaya The berries of Piper cubeba L. or commonly recognized as tailed pepper are traditionally used as flavoring ingredients in various types of food. It has been reported with abundant of phytochemical compounds that contribute to its nutritional and medicinal properties. The antimicrobial effect of the spice including antifungal activity was believed to reduce the potential of fungal spoilage thus minimizing food losses and wastage. This study was aimed to determine the antifungal activity of P. cubeba L. extract against isolated spoilage fungi namely Geotricum candidum (TMa 001), Penicillium citrinum (GRd 001) and Trametes hirsuta (LMd 001) by in vitro and in vivo techniques. Disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test of the methanolic extract were performed on the selected fungi. The largest inhibition zone, fungistatic and fungicidal effects were detected in T. hirsuta with 18.30±3.00 mm, 0.039 mg/mL and 0.078 mg/mL, respectively. The inhibition of conidial germination assay was performed at 0 × MIC, 0.5 × MIC, 1 × MIC, 2 × MIC, and 4 × MIC, and the result showed G. candidum were completely inhibited at 4 × MIC. The ideal concentration of P. cubeba L. extract on different selected food commodities were 0.50% against G. candidium in tomato, 0.50% to 5.00% against P. citrinum in grapes, and 5.00% against T. hirsuta in lemon. The findings implied that P. cubeba L. extract can be listed as one of the natural antifungal agents in food. The availability of various types of natural antifungal agents will help in reducing the usage of chemical fungicide, which may lead to adverse and deteriorating health effects in the events of prolong consumption. Rynnye Lyan Resources 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87695/1/ABSTRACT.pdf Z., Fazly- Ann and Mohd Yusop, Nor Hafizah and Rukayadi, Yaya (2020) Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon. Food Research, 4 (1). 191 - 198. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474issue-1.html 10.26656/fr.2017.4(1).278
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The berries of Piper cubeba L. or commonly recognized as tailed pepper are traditionally used as flavoring ingredients in various types of food. It has been reported with abundant of phytochemical compounds that contribute to its nutritional and medicinal properties. The antimicrobial effect of the spice including antifungal activity was believed to reduce the potential of fungal spoilage thus minimizing food losses and wastage. This study was aimed to determine the antifungal activity of P. cubeba L. extract against isolated spoilage fungi namely Geotricum candidum (TMa 001), Penicillium citrinum (GRd 001) and Trametes hirsuta (LMd 001) by in vitro and in vivo techniques. Disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test of the methanolic extract were performed on the selected fungi. The largest inhibition zone, fungistatic and fungicidal effects were detected in T. hirsuta with 18.30±3.00 mm, 0.039 mg/mL and 0.078 mg/mL, respectively. The inhibition of conidial germination assay was performed at 0 × MIC, 0.5 × MIC, 1 × MIC, 2 × MIC, and 4 × MIC, and the result showed G. candidum were completely inhibited at 4 × MIC. The ideal concentration of P. cubeba L. extract on different selected food commodities were 0.50% against G. candidium in tomato, 0.50% to 5.00% against P. citrinum in grapes, and 5.00% against T. hirsuta in lemon. The findings implied that P. cubeba L. extract can be listed as one of the natural antifungal agents in food. The availability of various types of natural antifungal agents will help in reducing the usage of chemical fungicide, which may lead to adverse and deteriorating health effects in the events of prolong consumption.
format Article
author Z., Fazly- Ann
Mohd Yusop, Nor Hafizah
Rukayadi, Yaya
spellingShingle Z., Fazly- Ann
Mohd Yusop, Nor Hafizah
Rukayadi, Yaya
Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
author_facet Z., Fazly- Ann
Mohd Yusop, Nor Hafizah
Rukayadi, Yaya
author_sort Z., Fazly- Ann
title Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
title_short Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
title_full Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
title_fullStr Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
title_full_unstemmed Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon
title_sort antifungal activity of piper cubeba l. extract on spoilage fungi isolated from tomato, grapes and lemon
publisher Rynnye Lyan Resources
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87695/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/87695/
https://www.myfoodresearch.com/vol-49474issue-1.html
_version_ 1738511968123224064
score 13.211869

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