A comparative study of extract of two plants, Zingiber Officinal and Cinnamon Verum, study its effect on Fusarium solani isolated from potatoes

Abstract

The objective of this study is to test the antioxidant and anti-inflammatory potential and the effects of the aqueous extract of two plants, Zingiber Officinal and Cinnammomum Verum, on the mycelial growth of Fusarium solani isolated from potatoes. The quantitative analysis ofthe polyphenols and flavonoids of the aqueous extracts show that the content ofphenolic compounds is 1,073 mg EAG/ml E and 3,133 for the C.verum and Z.officinal extracts respectively, since theflavonoid content was 0,761 mg EQ/ml E and 0,602 for c.verum and z.officinal extracts respectively. The antioxidant activity of the extracts was estimated by the use of DPPH, FRAP and TAC . The results showed an inhibition of free radicals . The anti-inflammatory activity of the extracts was estimated by the use of protein denaturation and anti-hemolysis test. our extracts are capable of anti-inflammatory activity with a very high percentage of inhibition of protein denaturation of the order of 61.53% in the aqueous extract c.verum and 56.66% in the aqueous extract z.officinal. While the inhibitory power of H2O2-induced hemolysis is noted in c.verum extracts with high activity (97.87%) at 0.08 mg/l and in z. officinal with (78.71%) at 0.08 mg/ml. The antifungal activity was also tested against the species Fusarium solani where it showed good antifungal activity on Fusarium solani particularly at a concentration of 0.8 mg/ml with an inhibition of the order of 65% and 60% for z.officinal extract and c.verum extract respectively.