Antifungal activity of olive cake extracts

Ghandi H. Anfoka, Khalil I. Al-Mughrabi, Talal A. Aburaj, Wesam Shahrour

Abstract


Powdered, dried olive (Olea europaea) cake was extracted with hexane, methanol and butanol. Six phenolic
compounds, coumaric acid, ferulic acid, oleuropein, caffeic acid, protocatechuic acid and cinnamic acid, were
isolated from these extracts after fractionation. The fractions were tested for their antifungal activity against
Verticillium sp., Fusarium oxysporum, Rhizopus sp., Penicillium italicum, Rhizoctonia solani, Stemphylium solani,
Cladosporium sp., Mucor sp., Colletotrichum sp. and Pythium sp. Strongest activity was reported against Fusarium
oxysporum and Verticillium sp. No effect was observed against Alternaria sp.

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DOI: http://dx.doi.org/10.14601/Phytopathol_Mediterr-1611



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