Boubrik Fairouz, Boubellouta Tahar, Benyoucef Nabil, Bellik Yuva, Gali Lynda, Akdoğan Abdullah, Kucher Dmitry E, Utkina Aleksandra O, Kucher Olga D, Rebouh Nazih Y
Laboratory of Characterization and Valorization of Natural Resources (L.C.V.R), Faculty of Life and Natural Sciences and of Earth and Universe Sciences, Mohamed El Bachir El Ibrahimi University, Bordj Bou Arreridj, 34000, Algeria.
BIOGEP Laboratory-Ecole Nationale Polytechnique ENP-El-Harrach, Alger, 16200, Algeria.
Sci Rep. 2025 Mar 25;15(1):10195. doi: 10.1038/s41598-025-94785-6.
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.
精油是化学杀菌剂有前景、安全且环保的替代品。本研究旨在开发一种有效的生物防治剂，使用肉桂精油（CCEO）作为潜在的杀菌剂，对抗从天然橙汁中分离出的酿酒酵母和枝顶孢属真菌。对CCEO的产量、化学成分和抗真菌活性进行了评估。通过水蒸馏法提取精油，并使用气相色谱 - 质谱联用仪（GC - MS）分析其成分。使用纸片扩散琼脂法评估抗真菌活性。使用微量稀释法测定最低抑菌浓度（MIC）和最低杀菌浓度（MFC）。提取率为2.8%。（E）-肉桂醛被鉴定为主要成分（37.72%）。对酿酒酵母的抑菌圈范围为51毫米至80毫米，对枝顶孢属真菌的抑菌圈范围为75毫米至90毫米。两种真菌菌株的MIC和MFC值相等：对酿酒酵母的MIC = MFC = 6.25%，对枝顶孢属真菌的MIC = MFC = 3.125%。这些发现首次证明CCEO可能是一种有前景的抗真菌剂，可对抗水果制品的两种主要真菌污染物，即酿酒酵母和枝顶孢属真菌。
