GC-EIMS analysis, antifungal and anti-aflatoxigenic activity of and fruits and their bioactive compounds capsaicin and piperine upon .

GC-EIMS analysis, antifungal- and anti-aflatoxigenic activities of the ethanolic extract of and fruits and their main bioactive compounds were evaluated upon . The GC-EIMS analysis showed capsaicin (50.49%) and piperine (95.94%) as the major constituents in and respectively. MIC values revealed that capsaicin (39 μg/mL) and piperine (67 μg/mL) were lower than those from fruit extracts of (381 μg/mL) and (68 μg/mL). Extracts and bioactive compounds showed anti-aflatoxigenic activity. Maximum aflatoxin inhibition occurred at 150 µg/mL of extracts and compounds. The present study showed satisfactory results concerning the effects of ethanolic extract of and fruits upon showing the capabilities of inhibiting fungal growth development and altering aflatoxins production.