In vitro Antifungal Activity of Thai Herb and Spice Extracts against Food Spoilage Fungi

Authors

  • Penkhae Wanchaitanawong Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand.
  • Piyamat Chaungwanit Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand.
  • Ngamtip Poovarodom Department of Packaging Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Sunee Nitisinprasert Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand.

Keywords:

antifungal, herb extract, spice extract, Piper betel, antifungal index

Abstract

The screening of Thai herbs and spices was carried out to investigate their in vitro antifungal activity against Aspergillus niger, A. oryzae and Penicillium sp. by using agar well diffusion method. Of thirteen plants tested, crude ethanol extracts of three, namely Piper betel, Boesenbergia pandurata, Andrographis paniculata exhibited antifungal activity against all test microorganisms. Penicillium sp. was more resistant to the extracts than A. niger and A. oryzae. The antifungal index of the selected plant extracts with various concentrations against test fungi was measured by agar dilution assay. With the increase of the concentration, the antifungal activity also increased. A complete fungal inhibition was observed when Piper betel extract concentration exceeded 1.50% (v/v). The antifungal index from the other plants ranged from 30 to 60%.

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Published

2005-09-30

How to Cite

Penkhae Wanchaitanawong, Piyamat Chaungwanit, Ngamtip Poovarodom, and Sunee Nitisinprasert. 2005. “In Vitro Antifungal Activity of Thai Herb and Spice Extracts Against Food Spoilage Fungi”. Agriculture and Natural Resources 39 (3). Bangkok, Thailand:400-405. https://li01.tci-thaijo.org/index.php/anres/article/view/243338.

Issue

Vol. 39 No. 3 (2005): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.