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Asian Journal of Plant Sciences

Year: 2016 | Volume: 15 | Issue: 1-2 | Page No.: 35-41
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Authors

N.V. Chiejina

C.N. Onaebi

Keywords

Research Article

Phytochemical Constituents and Antifungal Properties of Chromolaena odorata L. and Moringa oleifera Lam on Fungal Rot of Cucumber (Cucumis sativus L.) Fruit

N.V. Chiejina and C.N. Onaebi
This study investigated the phytochemical constituents and antifungal properties of Chromolaena odorata L. and Moringa oleifera Lam. against some pathogenic fungi of cucumber fruits. The fungi were Geotrichum candidum Link, Mucor micheli ex Staint-Amans, Rhizopus stolonifer Ehrenb. ex. Fr, Aspergillus niger Van Tiegh and Fusarium oxysporum Schlecht. The efficacy of the plant extracts varied with the plant pathogens and the various concentrations (20, 30, 40, 60, 80 and 100 mg mL–1) tested. In vivo application of the extracts showed that M. oleifera had high fungitoxic effect that totally controlled the mycelial growth of G. candidum; with 100% inhibition at 100 mg mL–1. Moringa oleifera extract also showed progressive retardations of the mycelial growth of M. micheli and R. stolonifer. Although C. odorata extract decreased the mycelial growth of the fungi with increase in concentrations, it was not as effective as M. oleifera since at 100 mg mL–1 it gave 64.97% inhibition of G. candidum. Phytochemical analysis of C. odorata revealed the presence of tannins, saponins, phenols, flavonoids, terpenoids, glycosides and alkaloids, while M. oleifera contained all the phytochemicals mentioned above except alkaloids. The presence of these active ingredients in the extracts may be responsible for the properties observed.
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