Antifungal activity of Lactarius deliciosus and Laccaria laccata extracts against phytopathogenic fungi

Abstract

Urban expansion, coupled with lack of environmental control, has created major challenges in the relationship humans/environment.  One of these challenges is the safe and efficient control of pests in agriculture. New products have been researched for use in controlling phytopathogenic organisms. Thus, this study aimed to produce mushroom basidiomycetes extracts collected in the southern region of the state of Rio Grande do Sul, Brazil, as well as a preliminary chemical evaluation of these extracts and the analysis of their antifungal potential against phytopathogens. The extracts produced from basidiomycetes mushrooms, Lactarius deliciosus and Laccaria laccata, collected in their natural environment, were processed to produce 95% aqueous and ethanolic extracts. The composition of phenols and total flavonoids was evaluated, as well as the antifungal potential of these extracts against three species of phytopathogenic fungi, Fusarium solani, Monilinia fructicola and Penicillium citrinum. The aqueous extract of L. deliciosus showed the highest amount of total phenols in the study, while the 95% ethanolic extract of L. deliciosus demonstrated the highest rate of total flavonoids. As for antifungal activity, ethanol extracts showed better effects than aqueous extracts against the three phytopathogens evaluated.