Antifungal Potential of Cinnamon Leaf Extract Against Candida albicans ATCC 10231 Causing Candidiasis

Abstract

Candida albicans is an opportunistic fungus causing candidiasis whose prevalence continues to increase along with the rising resistance to synthetic antifungal agents. Cinnamon leaves (Cinnamomum burmannii Blume) are known to contain secondary metabolite compounds with potential as natural antifungal agents. This study aimed to analyze the effectiveness of cinnamon leaf ethanol extract in inhibiting the growth of C. albicans ATCC 10231 through Minimum Inhibitory Concentration (MIC) testing, identification of bioactive compounds using Gas Chromatography Mass Spectrometry (GC-MS), and analysis of cell morphological damage using Scanning Electron Microscopy (SEM). The study employed an experimental method using a Completely Randomized Design (CRD). Cinnamon leaf samples were collected from Belok Village, Petang District, Badung Regency, Bali. Extraction was carried out by maceration using 96% ethanol, followed by partition and fractionation processes. Antifungal activity was tested using the disc diffusion method and continued with MIC determination. GC-MS analysis was performed on the fraction with the highest inhibitory activity, while SEM analysis was conducted on C. albicans cells after extract treatment. The results showed that cinnamon leaf extract was able to inhibit the growth of C. albicans with an MIC value of 1%. GC-MS analysis revealed the presence of bioactive compounds such as cinnamaldehyde, hexadecanoic acid ethyl ester, and 9,12-octadecadienoic acid ethyl ester which function as antifungal agents. SEM observations demonstrated morphological cell damage including cell deformation, cell wall damage, and cell lysis. Cinnamon leaf extract has the potential to be developed as a natural antifungal agent against C. albicans.