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4-Nitrobenzoic Acid and Azaperone from Thaumatococcus daniellii Leaves as Potential Green Preservative Against Fungal Infestation of Cereals with Molecular Docking Studies
Abstract
The pursuit of sustainable and eco-friendly preservatives against fungal infestation in cereals has prompted an investigation into the use of Thaumatococcus daniellii leaves, used traditionally as a food wrap for cooked cereal like corn pap. Previous studies have demonstrated that food stored with these leaves exhibited better preservation compared to non-wrapped food. Fresh leaves of Thaumatococcus daniellii were obtained from Ilorin metropolis in Nigeria. The leaves were dried, pulverized and extracted with methanol by means of soxhlet extraction. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the crude extract. The qualitative phytochemical analysis of the leaves revealed the presence of saponins, glycosides, alkaloids, triterpenes, tannins, steroids, flavonoids, phenolics and terpenoids. The quantitative phytochemical profile of the leaves indicates a high proportion of phenolics, attributed to be responsible for antimicrobial activity. The gas chromatography-mass spectrometry analysis of the methanolic extract of the leaves revealed over 40 compounds. From the molecular docking, two hit compounds- 4-nitrobenzoic acid and azaperone showed a higher binding affinity with lanosterol-14α-demethylase than propiconazole, the standard antifungal drug. This implies a very promising antifungal activity of these compounds for further in-vitro and in-vivo studies.
