In vitro antimicrobial activity of Cinnamomum verum (cinnamon) oil against Candida albicans and Streptococcus mutans strains
Keywords:
Candida albicans; Cinnamomum; Streptococcus mutansAbstract
Introduction: Conditions related to oral health represent multiple challenges in public health. A natural alternative is Cinnamomum verum (cinnamon) whose characteristics could be useful to combat periodontal diseases.
Objective: To evaluate the antimicrobial activity of Cinnamomum verum (cinnamon) oil at 1%, 2.5%, 5% and 10% at 24, 48 and 72 hours, against Candida albicans ATCC 10231 and Streptococcus mutans ATCC 25175.
Methods: An experimental, analytical and prospective study was carried out; Cinnamomum verum was used; a methodological design of diffusion of modified Kirby-Bauer agar was used, and for this purpose, 10 repeats used in Petri dishes inoculated for Candida albicans and Streptococcus mutans were considered; for this purpose, cinnamon oil at 1%, 2.5%, was considered. 5% and 10%.
Results: Cinnamomum verum (cinnamon) oil at concentrations of 5 % and 10 % presented the highest inhibition halos against C. albicans (26.7 mm and 33.2 mm) and S. mutans (19.4 mm and 24.0 mm) at 24 hours, which exceeded the inhibition diameter of cetylpyridinium chloride 0.07 %.
Conclusions: Cinnamomum verum (cinnamon) oil showed antimicrobial activity against Candida albicans and Streptococcus mutans at the four concentrations under study (1%, 2.5%, 5% and 10%).
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Copyright (c) 2026 Lucy del Pilar Chiong Lam, José Duarte Quiñones Lozano, Manuel Canassa Torres, Tania Isabel Suyo Chauca, Luis Manuel León Mustto, Herbert Francisco Silva Aroni, José Luis Ñaccha Cuba, Joselito Junior Ñaccha Cuba, Román Mendoza Lupuche
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