FORMULATION AND IN VITRO EVALUATION OF GARLIC AND CLOVE ESSENTIAL OIL CREAMS AGAINST CANDIDA ALBICANS

This study investigated the formulation characteristics and preliminary in vitro antifungal activity of topical creams containing garlic (Allium sativum) and clove (Syzygium aromaticum) essential oils. Five oil-in-water formulations were described: 2% garlic oil (F1), 2% clove oil (F2), 1% of each oil (F3), 2% of each oil (F4), and an oil-free cream base (F5). Evaluation included physicochemical measurements, agar diffusion, minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), and checkerboard testing. The supplied report provided numerical antifungal results for Candida albicans only. Formulation pH ranged from 5.6 to 6.1, viscosity from 8,500 to 14,200 cP, and spreadability from 7.5 to 8.4 g·cm/s. Reported inhibition zones were 15.4 ± 0.5, 18.6 ± 0.6, 24.5 ± 0.7, and 27.2 ± 0.8 mm for F1–F4, respectively. had a reported MIC of 125 µg/mL and MFC of 250 µg/mL, although the concentration basis requires clarification. A fractional inhibitory concentration index of 0.50 was reported; the component concentrations needed to independently verify this result were unavailable. Qualitative observations suggested physical stability during three months of storage, but numerical time-course data were absent. The findings support further investigation of combined garlic–clove creams against C. albicans. They do not establish dermatophyte efficacy, confirmed synergy, shelf life, dermal safety, or clinical effectiveness.