Antifungal effect of phenolic compounds from maize grain on the in vitro development of Fusarium verticillioides
DOI:
https://doi.org/10.54167/tch.v19i1.1754Keywords:
Zea mays, Fusarium, phenolic compoundsAbstract
The color of corn kernels is due to the presence of various phenolic compounds (PC), which contribute to the tolerance of fungal infections. The objective of this work was to evaluate the in vitro antifungal capacity of maize extracts from color segregant lines of the B49xPeruvian(N) cross, on the development of Fusarium verticillioides. Cobs were sorted by kernel color with a colorimeter. From the sorted kernels, pericarp thickness and phenolic extracts were obtained for each line. The inhibition assay was done by the plate dilution technique, and from each extract, the concentration of total soluble phenols (TSP), flavonoids (Flav), and proanthocyanidins (PAs) was quantified. Seven color segregants were obtained, from which the extracts of segregants C2 and C3 presented a significantly greater fungistatic effect than the rest. The C1 grain presented a higher pericarp thickness and its extract had a higher concentration of FST, FLAV and PAs. A significant correlation was found between the variables of CF concentration and inhibition of F. verticillioides. A higher concentration of phenolic compounds and a higher growth inhibition of the fungus were found with red corn compared to white and yellow corn. These results prove the fungistatic effect of corn phenolic compounds on this phytopathogen.
DOI: https://doi.org/10.54167/tch.v19i1.1754
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