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Antifungal Effect of Cinnamon Bark Extract on the Phytopathogenic Fungus Fusarium sporotrichioides

Summary

This study tested whether cinnamon bark extract could stop the growth of a harmful fungus called Fusarium sporotrichioides that damages crops and produces toxins. Researchers used a water-based cinnamon extract at different concentrations on fungal cultures and found that the highest concentration significantly reduced fungal growth and caused visible damage to fungal structures. The cinnamon extract contains natural compounds with antifungal properties that could potentially be used as an eco-friendly alternative to synthetic fungicides in agriculture.

Background

Phytopathogenic fungi pose a significant threat to global food production, leading to excessive fungicide use and pathogen resistance. Fusarium sporotrichioides is an economically important fungal pathogen that produces mycotoxins harmful to human health. Plant extracts with antifungal properties offer an ecologically acceptable alternative for biological control.

Objective

To investigate the in vitro antifungal effect of aqueous cinnamon bark extract on the growth and development of Fusarium sporotrichioides, perform microscopic analysis of pathogen microstructures, and identify antifungal compounds in the extract.

Results

Significant inhibition of F. sporotrichioides growth occurred at 3% and 5% extract concentrations, with 5% extract producing threefold greater inhibition than 3%. Microscopic analysis revealed hyphal deformation, vacuolization, leakage of hyphal content, loss of red pigmentation, and reduced sporulation at the highest extract concentration.

Conclusion

The aqueous cinnamon bark extract demonstrates significant fungistatic effects on F. sporotrichioides, particularly at 5% concentration, with phytochemical analysis confirming the presence of antifungal compounds. These findings support further research into cinnamon-derived compounds as potential biological control agents for Fusarium species suppression and mycotoxin reduction.
  • Published in:Food Technology and Biotechnology,
  • Study Type:Laboratory Experimental Study,
  • Source: 10.17113/ftb.62.04.24.8448, PMID: 39830871
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