Fourier Transform Infrared Spectroscopy Analysis, Antifungal, and Antibacterial Activity of Areca Nut and Red Ginger Combination Extract Against Candida albicans and Staphylococcus aureus

Background: Areca nut (Areca catechu L.) and red ginger (Zingiber officinale Rosc. var. rubrum) are herbal plants that have specific phytochemical compound functional groups that have the potential to be used as antifungal and antibacterial. However, the optimal effect of the combination of the two extracts against oral candidiasis and oral bacterial infections is not yet known with certainty. This study aims to evaluate the effect of the combination of areca nut and red ginger on the development of microbial infection in oral cavity. Methods: Plant extraction is carried out using the maceration method. Functional group test using an FTIR spectrophotometer. The antifungal assay with Candida albicans (C. albicans) ATCC 10231 using well-diffusion technique on sabouraud dextrose agar media. Comparison of concentrations of areca nut: red ginger combination is 80%:20%, 50%:50%, and 20%:80%, respectively. The disc diffusion method was used to determine the antimicrobial activities against Staphylococcus aureus (S. aureus). Data analysis of antifungal assay was carried out using the Kruskall-Wallis test with p<0.05, post-hoc using the Mann-Whitney test, and the antibacterial activity using one-way ANOVA with p<0.05 and post-hoc using LSD test. Results: The areca nut extract confirmed the presence of the phenolic, alcohol, and aromatic benzene compounds. The red ginger contained flavonoid, alkaloid, and aromatic functional groups. The combination of areca nut and red ginger extract with a concentration ratio of 80%:20% had the highest inhibitory activity against C. albicans; 15.13±1.71mm with the positive control being 12.43±1.40 mm. In the antibacterial activity, the combination of 80%:20% areca nut and red ginger extract has an average inhibition zone of 12.43±1.40 mm which is the strongest inhibition ability while the positive control is 11.21±2.62 mm. Conclusion. The combination of areca nut and red ginger extracts contained potential phytochemical compounds that influence the antimicrobial ability. The concentration ratio of 80%:20% of areca nut and red ginger extract has the strongest inhibitory activity against C. albicans and S. aureus.