Antifungal activity of antioxidants derived from four cultivars of Capsicum spp. against phytopathogenic fungi

Peppers, in addition to their culinary use, possess antimicrobial activity due to the action of antioxidants. Therefore, they are of interest in agricultural production as an alternative in the management of plant diseases. The objective of this study was to evaluate the antioxidant capacity of four varieties of pepper and its antifungal effect against Fusarium andiyazi and Cochliobollus spp., both of which are severe pathogens in the cultivation of asparagus and basil. From samples of habanero, jalapeno, serrano and bell pepper fruits, ethanolic extracts were obtained and their antioxidant capacity determined. Antifungal action was assessed using two techniques: the inhibition zone test in PDA and spore germination in potato dextrose broth. The activity of the extracts was evaluated by measuring the inhibition halo five days after sowing and the germination of spores through their quantification at 48 hours. Results indicate that the habanero pepper extract had the greatest antioxidant capacity (11.9 mg g(-1)) and percentage of inhibition against F andiyazi and Cochliobollus spp., (55.61 and 82.29%), having a response similar to fungicide. The action of inhibition of the pathogens in the rest of the extracts varied among them independent of their antioxidant capacity, where other compounds may act. Habanero pepper extract is effective in controlling Cochliobollus spp. and Fusarium andiyazi and may be an alternative for the control of these phytopathogens in organic farming.