title: Maize Fungal Growth Control with Scopoletin of Cassava Roots Produced in Benin.
abstract: The chemical contamination of food is among the main public health issues in developing countries. With a view to find new natural bioactive products against fungi responsible for chemical contamination of staple food such as maize, the antifungal activity tests of scopoletin extracted from different components of the cassava root produced in Benin were carried out. The dosage of scopoletin from parts of the root (first skin, second skin, whole root, and flesh) was done by High Performance Liquid Chromatography. The scopoletin extract was used to assess the activity of 12 strains (11 strains of maize and a reference strain). The presence of scopoletin was revealed in all components of the cassava root. Scopoletin extracted from the first skin cassava root was the most active both as inhibition of sporulation (52.29 to 87.91%) and the mycelial growth (36.51-80.41%). Scopoletin extract from the cassava root skins showed significant inhibitory activity on the tested strains with fungicide concentration (MFC) between 0.0125 mg/mL and 0.1 mg/mL. The antifungal scopoletin extracted from the cassava root skins may be well beneficial for the fungal control of the storage of maize.
authors.affiliation: Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Département de Biochimie et de Biologie Cellulaire/FAST/UAC, Cotonou, Benin; Laboratoire de Pharmacognosie et des Huiles Essentielles/CBRST, Porto-Novo, Benin.
authors.forename: Rafiatou
authors.initials: R
authors.lastname: Ba
authors.affiliation: Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Aliments, Ecole Supérieur des Techniques Biologiques et Alimentaires, Université de Lomé, Lomé, Togo.
authors.forename: Teou
authors.initials: T
authors.lastname: Alfa
authors.affiliation: Laboratoire de Pharmacognosie et des Huiles Essentielles/CBRST, Porto-Novo, Benin.
authors.forename: Fernand
authors.initials: F
authors.lastname: Gbaguidi
authors.affiliation: Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515 Lomé, Togo.
authors.forename: Kosi Mawuéna
authors.initials: KM
authors.lastname: Novidzro
authors.affiliation: Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515 Lomé, Togo.
authors.forename: Kokouvi
authors.initials: K
authors.lastname: Dotse
authors.affiliation: Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515 Lomé, Togo.
authors.forename: Koffi
authors.initials: K
authors.lastname: Koudouvo
authors.affiliation: Laboratoire de Pharmacognosie et des Huiles Essentielles/CBRST, Porto-Novo, Benin.
authors.forename: Ursula
authors.initials: U
authors.lastname: Houngue
authors.affiliation: Laboratoire de Biomathématiques et d'Estimations Forestières, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey-Calavi, Benin.
authors.forename: Marcel T
authors.initials: MT
authors.lastname: Donou Hounsode
authors.affiliation: Laboratoire des Extraits Végétaux et Arômes Naturels (LEVAN), Département de Chimie, Université de Lomé, 01 BP 1515 Lomé, Togo.
authors.forename: Kossi Honoré
authors.initials: KH
authors.lastname: Koumaglo
authors.affiliation: Laboratoire de Microbiologie et de Contrôle de Qualité des Denrées Aliments, Ecole Supérieur des Techniques Biologiques et Alimentaires, Université de Lomé, Lomé, Togo.
authors.forename: Yaovi
authors.initials: Y
authors.lastname: Ameyapoh
authors.affiliation: Laboratoire de Biologie et de Typage Moléculaire en Microbiologie, Département de Biochimie et de Biologie Cellulaire/FAST/UAC, Cotonou, Benin.
authors.forename: Lamine
authors.identifier: 0000-0002-8160-5954
authors.initials: L
authors.lastname: Baba-Moussa