Antifungal Activity of Alkaloids and Phenols Compounds extracted from black pepper Piper nigrum against some pathogenic fungi

Abstract

This study focused on the production of alkaloids and phenols from dry black pepper Piper nigrum fruit; and its effect on thirteen species of fungi isolated from dermal infection. The antifungal activity of different concentrations alkaloids and phenols were evaluated using agar dilution method. Statistics revealed different inhibition percentages; that are gradually increased with the increasing in the concentration of the used compound. Minimal inhibitory concentration MIC and maximum fungicidal concentration MFC were obtained 0.4, 0.002 mg/ml respectively. Confirming the presence of alkaloids and phenols were done by fast liquid chromatography; showed the presence of two types of alkaloids and ten types of phenols.