Spice-Derived Essential Oils: Effective Antifungal and Possible Therapeutic Agents

Abstract

ABSTRACT Essential oils derived from 20 spices were investigated for their antifungal activity against Aspergillus niger, Candida albicans, Candida blanki, Candida cylindracea, Candida glabrata, Candida krusei, Candida tropicalis, and Saccharomyces cerevisiae using the disc diffusion method. The sensitivity of fungi to various essential oils was compared with standard ketoconazole and an activity index (AI) was determined. Inhibitory patterns varied with the essential oil used and the organisms tested. Essential oil of cassia, allspice, clove, cumin, coriander, thyme, basil, anise, curry leaf, and asafetida inhibited all test fungi while oils from ginger, turmeric, and pomegranate were ineffective. Inhibition of fungal growth by essential oils from juniper berry, nutmeg, fennel, cardamom, mace, celery, and black pepper varied with the fungus. Essential oils from cumin, thyme, cassia, and allspice oil, showing greater antifungal activity than the other oils, were further tested for anticandidal properties using both a broth microdilution and a broth macrodilution method. The minimum inhibitory concentration range for essential oil of cumin, thyme, cassia, and allspice was 0.15 to 1.25 μL mL−1; 0.08 to 0.31 μL mL−1; 0.04 to 0.31 μL mL−1; and 0.31 to 1.25 μL mL−1, respectively.