Phenolic Compounds and Antifungal Activity of Hedera helix L. (Ivy) Flowers and Fruits
Keywords:agar-dilution assay, concentration, ethanol extracts, LC/MS, phytopathogenic fungi, quercetol, rutoside
Identification and quantitative analysis of the phenolic compounds from Hedera helix L. (ivy) flower and fruit ethanol extracts by LC/MS, in vitro germination and growth inhibition effects on Aspergillus niger, Botrytis cinerea, Fusarium oxysporum f.sp. tulipae, Penicillium gladioli and Sclerotinia sclerotiorum were performed. In the non-hydrolyzed samples of flower and fruit extracts were determined, in different amounts, five polyphenols (p-coumaric acid, ferulic acid, rutoside, quercetol and kaempferol) while quercitrin was identified only in the ivy flower extract. The hydrolyzed samples of the same ivy extracts indicated four phenolic compounds (p-coumaric acid, ferulic acid, quercetol and kaempferol), in different concentrations, whereas sinapic acid was only detected in the ivy fruit extract. The antifungal activity of the fresh flower extract was stronger than that of the fresh fruit extract and was compared to that of an antimycotic drug.
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