Sigatoka fungus (Pseudocercospora fijiensis) managed by cinnamon leaf extract
Sigatoka fungus (Pseudocercospora fijiensis) managed by cinnamon leaf extract
The cinnamon leaf acetone extract can inhibit the growth of the fungus Sigatoka caused by Pseudocercospora fijiensis fungus that cause disease in banana plants with inhibitory activity 30 mm, with MIC value of 0.5%. The acetone extract of cinnamon leaves act as potential biofungicide. Treatment of cinnamon leaf extract at concentrations of 0.1% – 0.5% can significantly inhibit colony growth, spore formation, and growth of testicular biomass. The 0.1% concentration can inhibit the growth of fungal colony with inhibitory activity 65.28%. The concentration 0.4% can inhibit the growth of fungal colony with inhibitory activity 100%. The cinnamon leaf extract consists of 16 different compounds which are act as anti-fungal compound found in cinnamon leaf extracts
The test was conducted by testing the anti-fungal activity of roughly cinnamon leaf extract, against the fungus Sigatoka. Petri dishes containing 10 ml of PDA (Potato Dextrose Agar) medium and 200 μl of the fungus Sigatoka suspension were allowed to solidify. After solid, diffusion wells with a diameter of 0.7 mm were made each of 2 pieces on each Petri dish by using cork borer. Each of the diffusion well was filled with 20 μl of roughly cinnamon leaf extract at 100% concentration. If the diameter of the resistance zone is ≥ 20 mm (very strong inhibitory), 10-20 mm (strong inhibitory power), 5-10 mm (inhibitory power), and <5 mm (inhibitory activity is less or weak). The testing to know Minimum Inhibitory Concentration (MIC) was also done by diffusion well method with some extract concentration, that is: 0.1%, 0.2%, up to 5% and control 0%.
The percentage of inhibitory activity was calculated by comparing the growth of the fungus on the extracted medium with the fungus on the control medium. The inhibitory activity is calculated after the fungus on the control fully fills the Petri dish, using the formula:
Inhibitory activity (%) = x 100% Diameter Colony Control Diameter Colony Treatment -Diameter Colony Control
The rough extract of cinnamon leaves can inhibit the growth of the Sigatoka fungus (Pseudocercospora fijiensis) in-vitro on PDA media by forming a resistance zone with a diameter of 30 mm. The rough extract of cinnamon leaves has a very strong inhibitory effect on the growth of Sigatoka fungus in vitro by 30mm. MIC of cinnamon leaf extract to the growth of F. fijiensis fungus on PDA media is 0.5% (w/v). The smaller the MIC value of a substance or extract the higher the activity of the fungicide is or vice versa.
Growth of fungal colonies Pseudocercospora fijiensis on untreated PDA media (control) and 0.1% concentration had begun to appear on day 1 after inoculation. The growth of fungal colony with treatment of extract with 0.2% concentration was only seen on day 3 and treatment with 0.3% concentration was only seen on day 5. Cinnamon leaf extracts effectively inhibited the growth of fungal colonies in vitro on PDA media. Treatment with a concentration of 0.1% (w / v) could inhibit the growth of fungal colonies by 65.28%, whereas in treatment with 0.4% no fungal colony growth occurred. The treatment of 0.1 to 0.3% concentration of cinnamon leaf extract is fungistatic and the concentration of 0.4% cinnamon leaf extract serves as a fungicide. Damage caused by antifungal compounds contained in plant extracts can inhibit the growth of fungal colonies (fungi static) and can kill fungi (fungicide). An antimicrobial can be fungi static or fungicidal. Fungi static is a condition that describes the work of a material or a compound that inhibits the growth of fungi. This can happen because the antimicrobial concentration is too low while the fungicide is a condition that describes the work of a substance or compound that stops the growth or kills the fungus. Fungi static can be converted into fungicides by raising the concentration of an antimicrobial to a critical point, where the fungus can be killed by a fungicide.
Treatment of cinnamon leaf extract effectively inhibits the growth of fungal spores P. fijiensis. Treatment at 0.1% concentration can inhibit spore formation of 52.63%, while treatment with 0.4% concentration can kill fungi or with 100% inhibitory activity. Extract of cinnamon leaf acetone can inhibit spore formation. This is because the cinnamon leaf extract contains phytochemical compounds that serve as anti-fungal compounds. Cinnamon leaf acetone extract contains anti-fungal phytochemical compounds: steroids, flavonoids, phenolates, and tannins. Anti-fungal compounds can inhibit the formation of fungal spores Fusarium oxysporumf.sp. lycopersici. There are some plants that can inhibit the germination of conidia (spores) of the Fusarium fungus. Some plants from the Brasicaceae family contain glycosinolate compounds that serve as antifungal compounds. Alixin compounds are widely found in plants of Alliaceae family are also anti-fungal. The effectiveness of the antioxidant terpenoid compounds found in plants from the asteraceae family may result in damage to the mycelia structure and morphology of the hype fungus. The most compound components present in cinnamon leaf extract is cinnamaldehid which serves as an antifungal compound. Cinnamaldehid compounds can inhibit the biosynthesis of fungal cell walls, cell membrane function and enzyme activity. The essential oil of leaf and bark of Cinnamomum zeylanicum has the strongest resistance to all test fungi with a MIC value of 0.04 to 0.63 μg μL-1.
Treatment of cinnamon leaf extract at concentrations of 0.1-0.5% significantly inhibited the growth of fungal biomass on PDB media. Treatment with a concentration of 0.1% can inhibit the growth of fungal biomass by 17.97%, while at concentration 0.5% produce inhibitory equal to 68.36%.
Reference:
Darmadi, A.A.K., Sudirga, S.K., Suriani, N.L. and Wahyuni, I.G.A.S., 2019, November. Antifungal activities of cinnamon leaf extracts against sigatoka fungus (Pseudocercospora fijiensis). In IOP Conference Series: Earth and Environmental Science (Vol. 347, No. 1, p. 012051). IOP Publishing.
