An overview of the antifungal potential for aromatic plant extracts in agriculture and the food industry: A comprehensive analysis focusing on the Rubus, Cistus and Quercus genera against fungal infections of crops and food

Abstract

This review article provides an overview of current research on aromatic plant extracts, particularly from the genera Rubus, Cistus and Quercus. These plants are characterized by their abundance in certain ecosystems such as dehesa, their robustness and adaptability to the environment, but despite their abundance in these regions, they remain relatively underutilized. In this review, the chemical profiles of plant extracts from these genera, the methodologies used for extraction of bioactive compounds and antifungal capabilities of are thoroughly investigated. Plants from Rubus, Cistus and Quercus genera are known for their richness in bioactive constituents, including terpenoids, flavonoids and phenols, which exhibit notable antifungal activities against various pathogenic fungi. Furthermore, the article explores future directions for the development and utilization of these extracts in agricultural and food sectors, underscoring their potential as natural and sustainable substitutes for synthetic fungicides. This comprehensive analysis explores the potential role of aromatic plant extracts in contributing to crop health, food safety, and environmentally sustainable agricultural practices, while recognizing the need for further research to fully substantiate their applications in these areas. The utilization of these plants not only aids in the preservation and promotion of biodiversity and environmental sustainability but also has the potential to create new products and markets, thereby providing economic benefits to the ecosystems where they are cultivated.

Keywords: Antifungal properties; Aromatic plant extracts; Chemical profiles; Cistus; Pathogenic fungi; Quercus; Rubus.