The In vitro Evaluation of Capsaicin as an Antifungal Effect Against Fusarium oxysporum

Abstract

Aim: The growing global population has increased the need for greater quantity and improved quality in food production. Historically, plant diseases have been major challenges to agriculture, resulting in considerable annual food losses and diminishing the quality of agricultural products. Over the past decade, increasing interest in organic farming has led to research into controlling and managing phytopathogens through the use of plant extracts and essential oils. The aim of the study is to evaluate the antifungal activity of capsaicin, a natural compound from hot peppers, against Fusarium oxysporum, and explore its potential as an alternative to synthetic fungicides in crop protection. Study Design: An in vitro experimental study was conducted to assess the concentration-dependent inhibitory effects of capsaicin on fungal growth. Place and Duration of Study: Department of Plant Protection, Kocaeli University, in the year of 2024. Methodology: Capsaicin was applied at three concentrations (125, 500, and 1000 ppm) to F. oxysporum cultures grown on Sabouraud Dextrose Agar. Fungal mycelial growth was monitored and measured over eight days. The percentage of inhibition was calculated by comparing treated groups with a control group without capsaicin. Results: Capsaicin showed a clear concentration-dependent antifungal effect. At 1000 ppm, fungal growth was nearly completely inhibited, while 500 ppm caused significant suppression. The 125 ppm concentration resulted in mild inhibition compared to the control. Conclusion: Capsaicin demonstrated strong antifungal activity against F. oxysporum, particularly at higher concentrations. These results highlight its potential as a sustainable, plant-derived alternative to synthetic fungicides for effective plant disease management.