Raw Material from Nutmeg (Myristica fragrans) as Effective Fungicide against Fusarium oxysporum and the Oleoresin Profile of Nutmeg
A. Y. L. Fernando
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka.
W. S. M. Senevirathne *
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka.
*Author to whom correspondence should be addressed.
Abstract
Aims: Present study tested the antifungal activity of methanol, ethanol, acetone, chloroform and hot water extracts of nutmeg leaf, mace, kernel and pericarp at three concentration levels (5, 10 and 20%) against Fusarium oxysporum.
Methodology: The agar dilution technique was used and the effect of different concentration of plant extracts on radial growth of reference fungi was evaluated. GC-MS analysis was used for compound analysis.
Results: Complete inhibition of F. oxyporum was found at 10% and 20% concentrations of acetone, ethanol and methanol extracts of leaf, mace, and kernel and, chloroform leaf extract. Mace showed the highest inhibition among sample extracts under every solvent. Among the detected compounds, 3-acridinamine was detected from the genus Myristica for the first time in this study.
Conclusion: The results showed possible use of M. fragrance against F. oxysporum. Since the mace part was rich with many antifungal compounds such as phthalide, palmitic and oleic acid, myristicin, safrol, α-cubebene and aromandendrene, mace can be used as raw material to develop fungicide against F. oxysporum.
Keywords: Antifungal activity, Fusarium oxyporum, GC-MS, nutmeg.