Evaluation the Effectiveness of Different Concentrations Phenols, Alkaloids and Terpenes Extracted from Pimpinella anisum against Phytophthora Fungi. | Zendy

Ahmed J. Fradi | Zendy

Open Access

Evaluation the Effectiveness of Different Concentrations Phenols, Alkaloids and Terpenes Extracted from Pimpinella anisum against Phytophthora Fungi.

Author(s) -

Ahmed J. Fradi

Publication year - 2022

Publication title -

ibn al- haitham journal for pure and applied science

Language(s) - English

Resource type - Journals

eISSN - 2521-3407

pISSN - 1609-4042

DOI - 10.30526/35.2.2746

Subject(s) - terpene , phytophthora capsici , phenols , fungus , botany , antifungal , phytophthora , biology , phytophthora cinnamomi , horticulture , chemistry , microbiology and biotechnology , biochemistry

This study did the isolation, purification, and identification of the fungus Phytophthora cinnamomi of some infected plants, including Chili pepper, cucumber, and eggplant. The green parts of Pimpinella anisum plant were grounded to a semi-powdered state. Phenols, alkaloids and terpenes were extracted from this plant, then the anti-fungal activity was evaluated at different concentrations of 5% and 10%. The percentage of radial growth inhibition of fungi with plant extracts was measured after seven days of incubation. The results showed that the terpene extract was the most effective against fungi and the alkaloid extract had the least antifungal activity. the percentage of radial growth inhibition was 97%-65%, respectively.

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