Phytochemical Screening and Anti-mycological Assessment of the Aqueous Extract of Cissus Populnea Stem- Bark on Some Food Spoilage Fungi

Abstract Food preservation is vital to ensure safety and maintain quality, as food spoilage fungi pose serious threats that result in health risks and economic losses. This study investigated the phytochemical composition and minimum inhibitory concentration (MIC) of Cissus populnea stem bark extract against selected food spoilage fungi. Quantitative phytochemical analysis revealed the presence of alkaloids (1.551±0.03), saponins (2.208±0.06), flavonoids (0.761±0.10), phenols (0.447±0.06), tannins (1.987±0.01), terpenoids (1.530±0.09), and steroids (1.452±0.04), while glycosides were absent. Antifungal activity was assessed against Aspergillus flavus, Aspergillus niger, Fusarium culmorum, Fusarium graminearum, Candida spp., Mucor racemosus, and Penicillium spp. The extract showed inhibitory effects, with Fusarium culmorum showing the highest susceptibility (7–20 mm zone of inhibition at 20–100 mg/ml), comparable to Amphotericin (15–22 mm at 0–12 µg/ml). Aspergillus niger was least sensitive, with no inhibition at 20 mg/ml and a maximum of 17 mm at 100 mg/ml. However, the extract exhibited no fungicidal effect (HNCE) at any concentration tested. These results indicate that Cissus populnea stem bark extract has promising antifungal potential and could serve as a natural agent for food preservation. Further research is needed to elucidate its mode of action and explore applications in food industries.