Phytochemical Characterization of the Hydro-Alcoholic Extract of the Fruit of Bromelia pinguin and Evaluation of Their Antifungal Activity Against an Isolated Fungus From Cacao (Theobroma cacao L.) in State Rot

Abstract

The antifungal effect of hydroalcoholic extract of B. pinguin fruit against an isolated fungus from diseased fruits cocoa (Theobroma cacao L ) in state rot, by an inhibition assay using the method mycelial growth agar dilution. The extract had a remarkable antifungal effect in a range of concentrations between 2.5 and 10% (V /V) and could also show a strong dose-response relationship. A preliminary phytochemical analysis identified flavonoids, anthraquinones, tannins, saponinas and cardiac glycosides as the main secondary metabolites present in the aqueous alcoholic extract of B. pinguin; however, it is discussed on the Pinguinaína, as the main responsible for the activity.