Antifungal Potential of Black Mangrove Leave Extracts on Isolates of Smoked Bonga Fish Sampled from Oju-Ore and Iyana Markets in Ota, Ogun State, Nigeria

Abstract

The contamination of dried fishes by fungi poses serious threat to food safety and public health. This study was carried out on fungal contaminants found in smoked Bonga fish and to determine if there are any antifungal properties in the ethanol extract of Black Mangrove leaves. To achieve this, the study made use of six bonga fish samples purchased from two different markets, with six samples from three different retailers in each market, making a total of thirty-six samples. The antifungal properties of Black Mangrove (Avicennia germinans) were determined; the leaves were dried in the open air, followed by blending and extraction using absolute ethanol. Mycological examination of samples revealed the prevalence of seven types of fungi namely, Aspergillus flavus, Aspergillus niger, Aspergillus fumigatus, Rhizopus sp, Alternaria, Candida sp, Mucor sp. Concentration of 1% and 0.1% was applied, using the agar well diffusion method. The 1% ethanol extract showed very small zone of inhibition on the fungal isolates. Rhizopus, A. niger, A flavus, A. Fumigatus, Alternaria sp, Candida sp, Mucor sp showed zones of inhibition 2mm, 1mm, 0mm, 1mm, 0mm, 1mm, 2mm, respectively. The 0.1% ethanol extract showed no zone of inhibition. This showed that the extract had little or no antifungal effects on the isolates.

Keywords

• Smoked fish;
• Antifungal;
• Mangrove leave extracts;
• Ethanol;
• Zone of inhibition