Antifungal and Antioxidant Activity of Cupressus Sempervirens and Cupressus Lusitanica Botanical Fermentates on Colletotrichum Fructicola: In Vitro and In Vivo Evaluation

Purpose: The objective of this work was to verify the in vitro and in vivo antifungal activity of Cupressus sempervirens L. and Cupressus lusitanica Mill botanical fermentates on mycelial growth and germination of Colletotrichum fructicola conidia, as well as the antioxidant activity present in the compounds of the fermented botanicals using the DPPH• and ABTS•+ radical inhibition evaluation. Theoretical framework: Plants are a promising source of several bioactive and multifunctional substances. To minimize the impacts of agrochemicals, which sometimes cause harmful environmental effects, alternative social technologies are being investigated more and more, such as the so-called botanical fermented products to control phytopathogenic fungal diseases of agricultural interest. Methods: The antioxidant activity and contents of phenolic compounds, flavonoids, and individual phenolics were determined by spectrophotometry and high-performance liquid chromatography. The mycelial growth and conidia germination of C. fructicola were evaluated in a PDA medium containing the fermentates at zero, 10 % v/v, 20 % v/v, and 40 % v/v. In vivo tests were also conducted using Acca sellowiana leaves inoculated with the phytopathogen. Results and conclusion: The results showed that C. sempervirens fermentate controlled by 100 % the development of the fungal colony in the concentration of 40 vol.% by the dilution method in PDA medium. In the conidia germination, they showed strong antifungal activities against this important phytopathogenic fungus. The active compound identified in the highest concentration from the fermented C. sempervirens was gallic acid and naringin for the fermentate of C. lusitanica. Antioxidant activity varied in the range of 68 – 82 % sweeping depending on the evaluated radical. Research implications: The results of this work show a promising potential for C. sempervirens fermentate to control C. fructicola in the culture of A. sellowiana. Originality value: Assessing the potential use of botanical fermentates to help control fungal diseases in plants is a novel approach and is very important and interesting for organic farming practices, reducing the need for chemical synthetic molecules to control fungal phytopathogens.