PJB-2019-856
The use of cinnamon aqueous and ethanolic extracts to control some growth criteria of the opportunistic mold Aspergillus fumigatus I2
Eman F. Sharaf and Hanan S. Al-Johani
Abstract
The aim of the present study is to assess the effect of aqueous and ethanol cinnamon extract on some growth criteria of the opportunistic mold Aspergillus fumigatus I2. Ethanol extract or hot water extract of cinnamon were prepared and mixed with Aspergillus fumigatus I2 spore suspension and calculations were performed for count and percentage of the germinated spores. Various concentrations of ethanol cinnamon extract were performed to test their effect on fungal linear growth on Czapek Dox’s agar medium and dry weight, protein and polysaccharide content in Czapek Dox’s liquid medium. The results showed that Cinnamon ethanol extract was effective as it completely inhibited the germination of spores for 48 hours while the aqueous one has a fungistatic effect which reduced with an increase in the incubation period. There was significant effect of cinnamon ethanol extracts (different concentration) on both A. fumigatus I2 linear growth and dry weight that reduced, notably when concentration increases. The presence of the cinnamon extract in A. fumigatus I2 growth medium is found to decrease the mycelium polysaccharide and protein contents. GC-Mass spectrometry also showed the presence of cinnamaldehyde in the cinnamon ethanol and aqueous extracts alongside benzoic acid, benzaldehyde, and volatile oil. The test revealed an increasing concentration of the active ingredients with the ethanol extract highlighting its substantial antifungal activities.
To Cite this article:
Sharaf, E.F. and H.S. Al-Johani. 2021. The use of cinnamon aqueous and ethanolic extracts to control some growth criteria of the opportunistic mold Aspergillus fumigatus I2. Pak. J. Bot., 53(5): DOI: http://dx.doi.org/10.30848/PJB2021-5(30)
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