Antifungal effects of cinnamon and clove essential oils on oral Candida albicans: In vitro comparative study

Background: Candida albicans is a common fungal pathogen responsible for oral infections, especially in immunocompromised individuals. Essential oils, derived from plants such as cinnamon and cloves, have been reported to have antifungal properties. This study aimed to compare the antifungal activity of cinnamon and cloves essential oils against oral C. albicans while determining the minimum fungicidal concentration for each extract. Materials and Methods: In this comparative in vitro study, four different volumes (0.25 μL, 0.5 μL, 1 μL, and 2 μL) of cinnamon and cloves essential oils were tested for their antifungal activity against C. albicans isolated from 2 strains of oral samples. Their minimum inhibitory concentration (MIC) was determined using a reproducible microdilution method allowing precise measurement of the essential oil’s antifungal activity and determining the lowest concentration that can inhibit fungal growth. Results: Both cinnamon and cloves essential oils exhibited significant antifungal activity against oral C. albicans starting at a dose of 0.25 μL for cinnamon and 1 μL for cloves. The MIC values for cinnamon essential oil were lower than those for cloves essential oil, with 0.2 μL compared to 1 μL, respectively. Conclusion: Cinnamon and cloves essential oils demonstrated potent antifungal activity against oral C. albicans in vitro, with cinnamon essential oil showing superior efficacy. These findings suggest the potential of these essential oils as alternative therapeutic agents for the management of oral candidiasis. Further research is warranted to explore their clinical application in immunocompromised patients.