Phytochemical composition and antifungal efficacy of Phyllantus amarus linn against fungi (Aspergillus niger, A. flavus, Rhizopus oryzae and R. delemar) isolated from ready-to-eat fish

Abstract

Food spoilage due to fungi contamination is a paramount global health challenge. There is the need to stem the tide of this enormous issue. Phyllanthus amarus is a medicinal plant with great potential is solving several health challenges. This study took a close look at phytochemical profile and antifungal potential of P. amarus Linn extract against four fungal species (Aspergillus niger, A. flavus, Rhizopus oryzae, and R. delemar) isolated from ready-to-eat fish products. Ethanolic and aqueous extracts were analyzed for phytochemicals and tested for antifungal activity using agar well diffusion and broth dilution assays. Results from this qualitative phytochemical screening revealed abundant metabolites namely: alkaloids, flavonoids, tannins, terpenoids, and saponins, particularly in ethanolic extracts. The ethanolic extract exhibited significantly higher antifungal potential than aqueous extracts, demonstrating dose-dependent inhibition with maximum zones of inhibition (up to 35.47 mm for R. oryzae) at 210 mg/mL, comparable to Fluconazole (200 mg/kg) at probability less than 0.05. These findings suggest P. amarus as a promising natural antifungal agent suitable for food preservation, especially for controlling fungal spoilage in ready-to-eat products.