Potential antifungal activity of essential oils from native Piper species against phytopathogenic fungi of cacao

Chávez-Chacón E.; Mena-Chacon L.M.; Oliva-Cruz M.; Huaman-Pilco A.F. · European Journal of Plant Pathology (2026) · DOI: 10.1007/s10658-026-03251-0

Resumen

This study evaluated the biocontrol potential of essential oils obtained from three native Piper species against fungal pathogens affecting cacao crop. Essential oils (EO) were extracted from the foliar tissues of Piper aduncum, Piper carpunya, and Piper lineatum by hydrodistillation and characterized by gas chromatography–mass spectrometry (GC–MS); antioxidant capacity and total phenolic content were also determined. Subsequently, in vitro antifungal activity was assessed against Moniliophthora roreri, Lasiodiplodia theobromae, and Fusarium ipomoeae, based on the inhibition of mycelial growth and conidial germination at different concentrations. Chemical characterization of EOs exhibited clear chemical differentiation among species P. aduncum and P. carpunya were dominated by phenylpropanoids, and showed higher levels of total phenolics and antioxidant activity, whereas P. lineatum showed a minimal presence of phenylpropanoids and was composed predominantly of sesquiterpenes. These differences were directly reflected in antifungal assays, EOs from P. aduncum and P. carpunya producing high levels of inhibition and, in several cases, complete suppression of mycelial growth and spore germination at relatively low doses, with LD₅₀ and LD₉₀ values significantly lower than those of P. lineatum. F. ipomoeae was the most tolerant pathogen, while L. theobromae was the most sensitive. Overall, the results highlight the potential of EOs from native Piper species as sustainable alternatives for the management of fungal diseases in cacao, with efficacy closely linked to their chemical composition. © Koninklijke Nederlandse Planteziektenkundige Vereniging 2026.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas