Elemental Analysis of Fresh Water Green Algae Zygnema Leiospermum & Its Antifungal Activity on Various Fruit Spoiling Fungi

Abstract

This study was carried out to assess the elemental analyses of fresh water green algae Zygnema leiospermum De Bary and their effect on fungal growth.  The algae were analyzed for five elements including zinc (Zn), iron (Fe), potassium (K), sodium (Na) and calcium (Ca). The antifungal activity of green algae was also examined for various fruit spoiling fungal species. The results showed Calcium (Ca) content (45.682±5.552) was relatively higher than other four elements. The other elements such as Fe, K, Na content were recorded 16.019±1.946, 12.120± 1.473, 11.282±1.371 respectively. The algal specie Zygnema leiospermum had lower zinc content (4.373±0.531). The extract such as ethanol, ethyl acetate, chloroform, methanol and water extract were obtained from alga. The fruit spoiling fungi were collected from various fruits and their culture was grown on potato Dextrose medium. The fungal colonies grown in medium were applied with various extracts obtained from alga. The results showed that the antifungal activity of Zygnema leiosperm fraction of ethanol extract showed maximum inhibition over fruit spoiling fungi Aspergillus flavus Link ex Gray.