Polyphenols from different plant sources and their in vitro effect against chickpea pathogens

Authors

  • Ivon Alejandra Rosas Jauregui Campo Experimental Norman E. Borlaug-INIFAP. Calle Dr. Norman E. Borlaug km 12, Cd. Obregón, Sonora. CP. 85000
  • Francisco Daniel Hernandez Castillo Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro núm. 1923, Col. Buenavista Saltillo, Coahuila. CP. 25315. Tel. 844 4110327
  • Lissethe Palomo Ligas Departamento de Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Ing. Cárdenas Valdez s/n, Col. República, Saltillo, Coahuila
  • Saira Roció Martínez Alemán Departamento de Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Ing. Cárdenas Valdez s/n, Col. República, Saltillo, Coahuila
  • Juan Alberto Ascacio Valdés Departamento de Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Ing. Cárdenas Valdez s/n, Col. República, Saltillo, Coahuila
  • Raúl Rodríguez Herrera Departamento de Facultad de Ciencias Químicas-Universidad Autónoma de Coahuila. Ing. Cárdenas Valdez s/n, Col. República, Saltillo, Coahuila

DOI:

https://doi.org/10.29312/remexca.v12i8.2742

Keywords:

Fusarium, Macrophomina, polyphenols

Abstract

The production of chickpea (Cicer arietinum L.) is constantly compromised by a complex of pathogens that cause root wilt and rot (RWR). Some of the strategies used for the management of this disease are the use of resistant varieties, crop rotation, solarization, removal of regrowths and use of seeds free of pathogens or treated with fungicides, although the results have been limited or not very satisfactory, in recent years, biological control and organic products have become more important. In the present work, polyphenols were obtained from ethanolic extracts by the ultrasound-microwave-assisted technique of plant species: thunder (L. lucidum) leaf, sorghum (S. bicolor) grains and moringa (M. oleifera) leaves. The corresponding qualitative analysis was carried out using HPLC masses and the antifungal effect of each group of polyphenol extracts on three phytopathogenic fungi that make up the complex of root wilt and rot was determined by means of the technique of plate dilution and poisoned medium. The percentage of inhibition and the inhibitory concentration (IC50) were determined. The results indicate that polyphenols have high biological effectiveness on the fungus Macrophomina and Fusarium solani, the activity for Fusarium oxysporum f. sp. ciceris depended on the polyphenols of each plant species; polyphenols of L. lucidum with a concentration of 491.99 ppm. Additionally, it was found that all the groups of polyphenols had in their chemical composition some compounds of recognized microbial activity such as: flavones, anthocyanins, catechins and alkylphenols, among others.

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2021-12-07

How to Cite

Rosas Jauregui, Ivon Alejandra, Francisco Daniel Hernandez Castillo, Lissethe Palomo Ligas, Saira Roció Martínez Alemán, Juan Alberto Ascacio Valdés, and Raúl Rodríguez Herrera. 2021. “Polyphenols from Different Plant Sources and Their in Vitro Effect Against Chickpea Pathogens”. Revista Mexicana De Ciencias Agrícolas 12 (8). México, ME:1415-27. https://doi.org/10.29312/remexca.v12i8.2742.

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Vol. 12 No. 8 (2021)

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