Gas chromatography–mass spectrometry (GC-MS) analysis of antimicrobial compounds produced by mahua oil cake against the stem rot pathogen- Sclerotium rolfsii

Abstract

The antifungal property containing oil cakes play a significant role in reducing plant disease in a wide range of soil-borne pathogens. A destructive soil-borne pathogen, Sclerotium rolfsii is infecting a vast range of crops worldwide. In-vitro efficacy of five different oil cakes viz. mahua cake, neem cake, pungam cake, coconut cake and castor cake extracts was tested against the stem rot pathogen of groundnut. Among the five different oil cakes, mahua oil cake extract produced the minimum mycelial growth of 1.57and1.29 cm at 5%, and 10% concentrations, respectively and showed maximum percent growth inhibition of 83.33and 86.66% respectively. Bioactive compounds in mahua oil cake were analyzed through GC-MS. From the result of GC-MS, the high retention time and peak area percentage were observed with major important bioactive compounds like n-Hexadecanoic acid (24.968) (12.22), Hexadecanoic acid, ethyl ester (23.655) (2.9), 9,12-Octadecadienoic acid (Z, Z)-(28.659)(35.61), 9-Octadecenoic acid, (E)-(28.786) (13.15), Octadecanoic acid (29.137) (33.59) and a1-Octyn-3-ol (3.023) (0.04).The bioactive compounds identified through GC-MS from mahua oil cake extract were found to be exhibiting antifungal activity against S. rolfsii.