Antifungal activity of ethanolic extract of potato peels on fungi causing rot in mango fruits

Abstract

There is a growing concern recently on the effect of synthetic drugs on human health and the environment. This has led to the search for  natural antimicrobial agents. In this research, the antifungal and antioxidant properties of ethanolic extract derived from potato peels as  potential natural preservatives for fruits like mango was examined. The potato peels were collected, processed, and extracted using  ethanol (70 %), with phytochemical composition analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) and Fourier Transform  Infrared Spectroscopy (FTIR) techniques. The analysis identified 16 bioactive compounds, including l-Verbenone, Pyrogallol,  and Palmitic acid, which exhibited antifungal activity. The FTIR peak at 3400 cm-1was attributed to O-H stretching, peaks at 1700 cm^-1 and  1635 cm^-1 correspond to C=O and C-O stretching vibrations, Absorptions between 1400-1000 cm-1were assigned to C-H bending vibrations. The antioxidant ability was assessed using 1,1-Diphenyl 2-picryl-hydrazyl (DPPH),and the crude extract showed 94.41±0.15  %inhibition at the concentration of 600 µg/mL. Antifungal activity of the crude extract was tested against some fungi known to cause  mango rots: Aspergillus niger and Aspergillus flavus. The result showed that at higher concentrations (250 mg/mL), the extract  completely inhibited fungal growth. These findings suggest that potato peels can be a sustainable source of natural antifungal agents  and antioxidants for fruit preservation.