Anthocyanins as Natural Plant-derived Antifungal Agents

Anthocyanins are polyphenolic compounds found as natural pigments in various parts of plants that share the same diphenyl propane skeleton (C6C3C6) and are collectively known as flavonoids. They are water-soluble pigments responsible for the blue, purple, and red color of various plant parts and are particularly abundant in fruits, flowers, and vegetables. These pigments are natural colorants that are low to non-toxic. They also show antifungal, antibacterial, antioxidant, and food preservative properties. This study aims to perform in vitro analysis of the antifungal activity of anthocyanins extracted from different plant materials. Anthocyanins were extracted in acetone and acidified methanol. For qualitative determination of anthocyanins, thin layer chromatography was used whereas for quantitative determination pH differential method was used. The antifungal potential of anthocyanins was determined using the MIC and agar well diffusion methods against Penicillium sp. and Aspergillus sp. Acetone extract exhibited higher antifungal potential compared to acidified methanol extract against both fungal strains. It is suggested that anthocyanins, being strong antifungal agents, can be used to prevent fungal spoilage and deterioration of processed foods.