Abstract
Aqueous and ethanolic extracts of ginger )Zingier officinale) and (Cinnamomum zeylanicum) were used to investigate an antifungal activity against food spoilage fungal pathogens. Study of the inhibitory effect of these extract was done separately against Aspergillus niger and Penicillium notatum isolated from (tomato pasts, cheese) the samples were cultured on Sabouraud's dextrose agar (SDA) at pH 5.6 and 28°C. In this study, results had shown that the extracts of Both plant demonstrated antifungal activity. When compare extracts of the two plants, C. zeylanicum extracts showed higher inhibition activity than (Zingiber officinale) extracts significantly. Ethanolic extracts of these tow plants gives significantly inhabitation in the mycelia growth of fungi more than their aqueous extracts (16-22), (19-25)mm, P. noitatum and A. niger respectively while the inhibitory observed by the aqueous extract (5-6) mm against A. niger for (6-8) mm. Against P. notatum was the most affected by all extracts while A. niger was the least susceptible. There was a significant difference (P=0.05) between groups in the antifungal activities of tested fungi, and the effectiveness of ethanolic extracts was increased with increase in their concentrations. The ability of these extracts to inhibit the growth of the two fungi must take into consideration an indication of the antifungal potency of cinnamon and Zingiber officinale, that makes them the candidate for the production of antifungal agents.
Highlights
Numerous scientific researchers have noticed within the field of an effectiveness of antibiotics ageist microorganisms That utilization of plant extracts as a microorganism is considered to be safer for its side effects for many reasons like low cost and most, Ease of access, and their accessibility [1]
- Sample collection: The fungal isolates that were used in this study belonged to Aspergillus niger and Penicillium notatum species which were isolated and cultivated in lab from imported canned of tomato paste and cheese samples, All fungi were identified laboratory according to the morphological features as well as relying on microscopic characteristics such as the shape and size of the conidial heads and the nature of their walls, [9] pure isolates were saved on Sabouraud's dextrose agar (SDA) and kept in the refrigerator until used
The results which obtained showed that the phytochemical analysis of these extracts of cinnamon and ginger as shown in Table [1] indicated a wide range of various components and secondary metabolites of plant extracts in both ginger and cinnamon which have the potential of active antifungal agents of P. nutatum and A. niger
Summary
Numerous scientific researchers have noticed within the field of an effectiveness of antibiotics ageist microorganisms (bacteria and fungi) That utilization of plant extracts as a microorganism is considered to be safer for its side effects for many reasons like low cost and most, Ease of access, and their accessibility [1]. The effect of spices and their products had been recognized to stabilize foods against the degradation of microbes This can be observed when the spice initially shows a high microbial accountability and it is hard that some plants contain biologically active compounds that inhibit the growth of microbes [3]. The health significance of ginger is often attributed to its rich plant constituents, which vary depending on the place of origin and shape of the roots, for example, dry, and new variety. It has various medicinal activities including antioxidants, anti-inflammatory, anticancer activities, Blood diseases and other [8]
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