Growth inhibition of tomato-rot fungi by phenolic acids and essential oil extracts of pepperfruit (Dennetia tripetala)

Ejechi, Bernard O.; Nwafor, Obioma E.; Okoko, Fabian J.

doi:10.1016/s0963-9969(99)00057-5

Cited by 39 publications

(24 citation statements)

References 10 publications

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“…These investigations aim at unraveling the scientific basis for various claims of traditional healers on the therapeutic effects of roots and herbs. Dennetia tripetala G. Baker (family Annonaceae), is a well-known forest and spicy medicinal plant found in the rainforest zone of Africa (Ejechi et al 1999; Okwu and Morah, 2004). The fruits of the tree plant, popularly called pepper fruit in Nigeria, are edible and have a fiery but spicy taste.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of The Antioxidant Activity of Root Extract of Pepper Fruit (<i>Dennetia Tripetala</i>), and it’s Potential for the Inhibition of Lipid Peroxidation

Okolie¹,

Falodun

Davids

2014

Afr. J. Trad. Compl. Alt. Med.

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Background: The antioxidant properties of ethanolic root extract of pepper fruit (Donnetia tripetala), and its effect on lipid peroxidation of some fresh beef tissues during frozen storage were investigated. Materials and Methods: The antioxidant parameters were assessed using standard methods, while malondialdehyde levels of different fresh beef tissue sections treated with the extract prior to freezing, were estimated in a colorimetric reaction with thiobarbituric acid. Results: The H 2 O 2 -scavenging ability of the extract was similar to that of ascorbic acid, with a maximum scavenging power of 55.61 ±4.98%, and an IC 50 value of 86µg/ml. The extract exhibited a concentration-dependent ferric ion-reducing power, although this was significantly lower relative to that of the ascorbic acid (p < 0.05). The total phenolic content was 212.5 ± 0.002 mg/g, while the nitric oxide-scavenging ability was 64.33 ± 0.2% after 150 min. The capacity of the extract to inhibit lipid peroxidation in frozen heart muscle slices was significantly higher than that of vitamin C (p < 0 .05), but comparable to vitamins C and E in frozen testes and kidney slices. Conclusion: These results suggest that the root extract of D. tripetala is rich in antioxidants which can be applied to meat preservation during refrigerated storage.

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Section: Introductionmentioning

confidence: 99%

Evaluation of The Antioxidant Activity of Root Extract of Pepper Fruit (<i>Dennetia Tripetala</i>), and it’s Potential for the Inhibition of Lipid Peroxidation

Okolie¹,

Falodun

Davids

2014

Afr. J. Trad. Compl. Alt. Med.

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“…Additionally, the reduction in efficacy of fungicides and consequently development of resistant strains of fungi causes that agriculture researches assay new methods and substances to develop effective and safer alternatives to agrochemicals. The use of natural products such as plant extracts, essential oils, salicylic acid and chitosan or integrated use of these products with other methods such as controlled atmosphere and modified storage atmosphere was investigated (Poole and McLeod 1994;Du et al 1997;Ejechi et al 1999;Shahi et al 2003;Valero et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antifungal Activity of Natural Compounds to Reduce Postharvest Gray Mould (Botrytis Cinerea Pers.: FR.) of Kiwifruits (Actinidia Deliciosa) During Storage

Shirzad¹,

Hassani²,

Ghosta³

et al. 2011

Journal of Plant Protection Research

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Essential oils obtained by hydrodistillation from thyme (Thymus vulgaris L.), ajowan (Carum copticum L.), fennel (Foeniculum vulgare L.) and summer savory (Satureja hortensis L.) were assessed under in vivo condition for antifungal activity against Botrytis cinerea on kiwifruits. Inoculated and oil-treated fruits were kept in storage, 90 days. Evaluation of the antifungal activity of essential oils showed that with the increase of their concentrations the antifungal activity was increased, but no significant differences were observed. In addition, the quality parameters such as total soluble solids (TSS), titrable acidity (TA) and vitamin C reduced in fruits treated with essential oil. Weightloss and firmness values were not affected by essential oil treatment and essential oil treated kiwifruits showed off-flavor in compare to control. Results of this study suggest that application of essential oil to control postharvest pathogens is worthy of future works.

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“…Studies carried out by some workers through in vitro investigation have confirmed the fungicidal potential of extracts of some plant species [11][12][13][14][15]. Plant extracts are eco-friendly, accessible to rural peasant yam producers, less costly and little technical knowledge is needed in handling the extracts [16].…”

Section: Sclerotiumrolfsiimentioning

confidence: 99%

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2015

Review of Plant Studies

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Growth inhibition of tomato-rot fungi by phenolic acids and essential oil extracts of pepperfruit (Dennetia tripetala)

Cited by 39 publications

References 10 publications

Evaluation of The Antioxidant Activity of Root Extract of Pepper Fruit (<i>Dennetia Tripetala</i>), and it’s Potential for the Inhibition of Lipid Peroxidation

Evaluation of The Antioxidant Activity of Root Extract of Pepper Fruit (<i>Dennetia Tripetala</i>), and it’s Potential for the Inhibition of Lipid Peroxidation

Assessment of the Antifungal Activity of Natural Compounds to Reduce Postharvest Gray Mould (Botrytis Cinerea Pers.: FR.) of Kiwifruits (Actinidia Deliciosa) During Storage

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