Evaluation of Antibacterial and Antioxidant Activity of Endophytic Fungi Isolated from CAPSICUM ANNUUM L. and ALLIUM CEPA

Abstract

Objective: The aims of this study were to identify the endophytic fungi from Capsicum annuum L. and Allium cepa L., to determine antioxidant and antimicrobial activity of ethyl acetate extract of endophytic fungi isolated from C. annuum and A. cepa. Methods: Endophytic fungi was isolated with potato dextrose agar (PDA) from fruits of C. annuumand bulbs of A. cepa. Isolate of endophytic fungi was molecular identified to know the species or genus. Cultivation was carried out on rice media, 4 weeks on room temperature and the extraction by maceration using ethyl acetate. Antioxidant activity were tested by DPPH method. While antibacterial activity was tested by disk diffusion methods and microdilution methods. Results: Five isolates of endophytic fungi from red and green fruits of C. annuum and bulb of A. cepa have been isolated and the species or the genus have been confirmed. KCM 1 and KCM 2 isolates endophytic fungi from the red fruits of C. annuum were confirmed as Diaporthe sp and Chaetomium globosum. The KCH 1 isolate from green fruits of the C. annuum was confirmed as Trametes hirsuta. The KBM 1 and KBM 2 isolates from A. cepa were confirmed as Schizophyllum commune and Phlebia sp. The highest antioxidant and antibacterial activity was exposed by ethyl acetate extract of S. commune. Conclusion: Five isolates endophytic fungi from C. annuum and A. cepa were Diaporthe sp, C. globosum, T. hirsuta, S. commune and Phlebia sp. Ethyl acetate extract of S.commune gave highest antioxidant and antibacterial activity. Key words: Antimicrobial, Chaetomium globosum, Endophytic fungus, Onion, Red chili, Schizophyllum commune.