Investigating the Chemical Composition and Antifungal Effect of Cinnamomum Cassia Essential Oil Against Saccharomyces Cerevisiae and Acremonium Sp

Abstract

Essential oils are promising, safe, and eco-friendly alternatives to chemical fungicides. This study aimed to develop an effective biological control agent using Cinnamomum cassia essential oil (CCEO) as potential fungicidal agent against Saccharomyces cerevisiae and Acremonium sp, both isolated from natural orange juice. The yield, chemical composition and antifungal activity of CCEO were evaluated. The essential oil was extracted via hydro-distillation, and its composition was analyzed using gas chromatography-mass spectrometry (GC-MS). The antifungal activity was assessed using the disk diffusion agar method. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined using microdilution methods. The extraction yield was 2.8%. (E)-cinnamaldehyde was identified as the major compound (37.72%). Inhibition zones ranged from 51 mm to 80 mm against Saccharomyces cerevisiae and from 75 mm to 90 mm against Acremonium sp. Equal MIC and MFC values were recorded for both fungal strains: MIC = MFC = 6.25% against Saccharomyces cerevisiae and MIC = MFC = 3.125% against Acremonium sp. These findings demonstrate for the first time that CCEO could be a promising antifungal agent against the two primary fungal contaminants of fruit products, Saccharomyces cerevisiae and Acremonium sp.