Evaluation of antifungal activity of free and encapsulated clove oil in β-cyclodextrin against an Algerian isolate of Fusarium oxysporum F. sp Radicis lycopersici

Assia Derguini; Amirouche Chikhoune; Amine Benberkane; Katia Belazougui; Ibtissem Djinni; Takfarinas Idres; Sofiane Boudjellaba; Mokrane Iguer-Ouada

doi:10.35219/foodtechnology.2024.1.11

Assia Derguini Université de Bejaia, faculté des Sciences de la Nature et de la Vie, Laboratoire d’Ecologie Microbienne (LEM), 06000 Bejaia, Algeria https://orcid.org/0009-0009-1040-1530
Amirouche Chikhoune Université de Bejaia, faculté des Sciences de la Nature et de la Vie, Laboratoire d’Ecologie Microbienne (LEM), 06000 Bejaia, Algeria https://orcid.org/0009-0008-3074-2378
Amine Benberkane Université de Bejaia, faculté des Sciences de la Nature et de la Vie, Laboratoire Associé en Ecosystèmes marins et Aquacoles, 06000 Bejaia, Algeria https://orcid.org/0000-0001-7098-3370
Katia Belazougui Université des Sciences et Technologies Houari BOUMEDIENNE (USTHB), Faculté de Chimie, Laboratoire d’analyse Organique Fonctionnelle, 16111 Bab Ezzouar Algiers, Algeria https://orcid.org/0009-0005-7134-928X
Ibtissem Djinni Université de Bejaia, faculté des Sciences de la Nature et de la Vie, Laboratoire de Microbiologie Appliquée, 06000 Bejaia, Algeria https://orcid.org/0000-0002-1485-8695
Takfarinas Idres Ecole Nationale Supérieure Vétérinaire d’Alger, Rabie BOUCHAMA, Laboratoire de Santé et Production Animale (SPA), 16059 Oued Smar, Algiers, Algeria https://orcid.org/0000-0003-2519-4596
Sofiane Boudjellaba Ecole Nationale Supérieure Vétérinaire d’Alger, Rabie BOUCHAMA, Laboratoire de Gestion des Ressources Animales Locales (GRAL), 16059 Oued Smar, Algiers, Algeria https://orcid.org/0000-0002-7563-5559
Mokrane Iguer-Ouada Université de Bejaia, faculté des Sciences de la Nature et de la Vie, Laboratoire Associé en Ecosystèmes marins et Aquacoles, 06000 Bejaia, Algeria https://orcid.org/0000-0002-3218-0670

DOI: https://doi.org/10.35219/foodtechnology.2024.1.11

Keywords: Clove essential oil, β-cyclodextrin, inclusion complex, antifungal activity, Fusarium oxysporum f. sp radicis lycopersici, tomato

Abstract

Essential oils play an important role in the fight against plant pathogens. Clove essential oils are widely used as antifungal, antibacterial, insecticidal, and antioxidant agents. To increase its solubility and reduce its volatility, clove essential oil was encapsulated in β cyclodextrin, using the freeze-drying method at a weight ratio of 16:84. The composition of clove essential oil was evaluated using gas chromatography-mass spectrometry (GC-SM). Gas chromatography-mass spectrometry analysis revealed the presence of 11 components, representing 98.7% of the essential oils. The major component was eugenol (79.7%), followed by eugenyl acetate (16.3%). The antifungal activity of clove essential oil and its inclusion complex with β cyclodextrin was tested against an Algerian isolate of Fusarium oxysporum f.sp radicis lycopersici (FORL) and a reference strain, Fusarium oxysporum f.sp lycopersici race 2 (FOL) in liquid medium. The obtained results demonstrated that the antifungal efficiency of clove essential oil against FORL and FOL enhanced after encapsulation in β-cyclodextrin. A significant difference between the inhibition rates obtained with free clove essential oil and those obtained with the inclusion complex (β-cyclodextrin-clove oil) was observed for the concentrations studied.

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