Citation :

Puntipa Pongsumpun, "Chemical Composition and Antifungal Activities of Cinnamon Bark Essential Oil on Aspergillus Niger," International Journal of Biotech Trends and Technology (IJBTT), vol. 16, no. 1, pp. 1-8, 2026. Crossref, https://doi.org/10.14445/22490183/IJBTT-V16I1P101

Abstract

Aspergillus niger is a highly virulent and environmentally resistant fungus that often causes spoilage in fruits and vegetables and can also cause disease in humans. Therefore, there is a need to find natural extracts to combat this fungus. This research found that cinnamon bark essential oil has significant antifungal activity against Aspergillus niger. GC-MS analysis of cinnamon bark essential oil revealed 15 volatile compounds, with cinnamaldehyde being the dominant component. Antifungal activity was tested using the disc diffusion method and dilution technique to determine the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC). The results showed that cinnamon bark essential oil exhibited a large inhibitory zone of up to 12.29 mm, demonstrating significant antifungal activity against A. niger. These results indicate that cinnamon bark essential oil, with cinnamaldehyde as the main component, is a highly potent natural extract for preventing fungal infections.

Keywords

Cinnamon bark essential oil, Aspergillus niger, GC–MS analysis, Antifungal activity, Natural extract.

References

[1] Jens C. Frisvad et al., “Fumonisin and Ochratoxin Production in Industrial Aspergillus niger Strains,” PLoS ONE, vol. 6, no. 8, 2011.
[CrossRef]  [Google Scholar]  [Publisher Link]

[2] Ruchi Sharma, “Pathogenecity of Aspergillus Niger in Plants,” CIBTech Journal of Microbiology, vol. 1, no. 1, pp. 47-51, 2012.
[Google Scholar] [Publisher Link]

[3] Farzin Shabani, Lalit Kumar, and Atefeh Esmaeili, “A Modelling Implementation of Climate Change on Biodegradation of Low-Density Polyethylene (LDPE) by Aspergillus Niger in Soil,” Global Ecology and Conservation, vol. 4, pp. 388-398, 2015.
[CrossRef] [Google Scholar] [Publisher Link]

[4] Fatemeh Ardestani, and Roxana Kasebkar, “Non-structured Kinetic Model of Aspergillus Niger Growth and Substrate Uptake in a Batch Submerged Culture,” British Biotechnology Journal, vol. 4, no. 9, pp. 970-979, 2014.
[CrossRef] [Google Scholar] [Publisher Link]

[5] Azzam Aladdin et al., Killer Yeast, a Novel Biological Control of Soilborne Diseases for Good Agriculture Practice, Sustainable Technologies for the Management of Agricultural Wastes, Springer, pp. 71-86, 2018.
[CrossRef] [Google Scholar] [Publisher Link]

[6] A.K. Person et al., “Aspergillus Niger: An Unusual Cause of Invasive Pulmonary Aspergillosis,” Journal of Medical Microbiology, vol. 59, no. 7, pp. 834-838, 2010.
[CrossRef] [Google Scholar] [Publisher Link]

[7] Nasrin Rostami et al., “Assessment of Indoor and Outdoor Airborne Fungi in an Educational, Research and Treatment Center,” Italian Journal of Medicine, vol. 11, no. 1, pp. 52-56, 2017.
[CrossRef] [Google Scholar] [Publisher Link]

[8] ABC News, 2025. [Online]. Available: https://abcnews.com/

[9] Financial Times. [Online]. Available: https://www.ft.com/content/506f5a03-8520-40e1-aee3-a6e6427f68c0.

[10] Gregoria Mitropoulou et al., “Assessment of Antimicrobial Efficiency of Pistacia Lentiscus and Fortunella Margarita Essential Oils Against Spoilage and Pathogenic Microbes in Ice Cream and Fruit Juices,” Microbiology Research, vol. 13, no. 3, pp. 667-680, 2022.
[CrossRef] [Google Scholar] [Publisher Link]

[11] Ahmad Heydaryinia, Masoud Veissi, and Ali Sadadi, “A Comparative Study of the Effects of the Two Preservatives, Sodium Benzoate and Potassium Sorbate on Aspergillus Niger and Penicillium Notatum,” Jundishapur Journal of Microbiology, vol. 4, no. 4, pp. 301-307, 2011.
[Google Scholar] [Publisher Link]

[12] Łucja Justyna Walczak-Nowicka, and Mariola Herbet, “Sodium Benzoate-Harmfulness and Potential Use in Therapies for Disorders Related to the Nervous System: A Review,” Nutrients, vol. 14, no. 7, pp. 1-25, 2022.
[CrossRef] [Google Scholar] [Publisher Link]

[13] Regiane Ribeiro-Santos et al., “Essential Oils for Food Application: Natural Substances with Established Biological Activities,” Food and Bioprocess Technology, vol. 11, pp. 43-71, 2018.
[CrossRef] [Google Scholar] [Publisher Link]

[14] Mingxin Huang et al., “Recent Advances in the Preservation Effects of Spice Essential Oils on Fruits and Vegetables,” Food Chemistry, vol. 464, 2025.
[CrossRef] [Google Scholar] [Publisher Link]

[15] Debopriya Mandal, Tanmay Sarkar, and Runu Chakraborty, “Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology,” Applied Biochemistry and Biotechnology, vol. 195, pp. 1319-1513, 2022.
[CrossRef] [Google Scholar] [Publisher Link]

[16] Lidiane Diniz do Nascimento et al., “Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications,” Biomolecules, vol. 10, no. 7, pp. 1-35, 2020.
[CrossRef] [Google Scholar] [Publisher Link]

[17] Moumita Dev, Dipak Kumar Bhattacharyya, and Minakshi Ghosh, “A Study to Characterize and Evaluate the Chemical Composition and Bioactive Properties of Microwave-roasted Cinnamon Bark Oil,” Food and Humanity, vol. 4, 2025.
[CrossRef] [Google Scholar] [Publisher Link]

[18] Najeeb Ur Rehman et al., “Comparative GC Analysis, Bronchodilator Effect and the Detailed Mechanism of Their Main Component—Cinnamaldehyde of Three Cinnamon Species,” Separations, vol. 10, no. 3, pp. 1-12, 2023.
[CrossRef] [Google Scholar] [Publisher Link]

[19] Joerg Gruenwald, Janine Freder, and Nicole Armbruester, “Cinnamon and Health,” Critical Reviews in Food Science and Nutrition, vol. 50, no. 9, pp. 822-834, 2010.
[CrossRef] [Google Scholar] [Publisher Link]

[20] Peter Knauth et al., Cinnamon Essential Oil: Chemical Composition and Biological Activities, Biochemistry Research Trends, 2018.
[Google Scholar]

[21] Babu Santha Aswani et al., Chapter 15 - Cinnamon: Health Benefits and its Potential Role in Prevention and Treatment of COVID-19, Cinnamon, Production, Processing, and Functional Properties, pp. 263-288, 2025.
[CrossRef] [Google Scholar] [Publisher Link]

[22] Stefania Pagliari et al., “Antioxidant and Anti-Inflammatory Effect of Cinnamon (Cinnamomum verum J. Presl) Bark Extract after In Vitro Digestion Simulation,” Foods, vol. 12, no. 3, 2023.
[CrossRef] [Google Scholar] [Publisher Link]

[23] Jiageng Guo et al., “Therapeutic Potential of Cinnamon Oil: Chemical Composition, Pharmacological Actions, and Applications,” Pharmaceuticals (Basel), vol. 17, no. 12, pp. 1-27, 2024.
[CrossRef] [Google Scholar] [Publisher Link]

[24] Abdallah Emad Mohamed, Rauf Abdur, and Sadeek Alaa MM, “Cinnamon Bark as Antibacterial Agent: A Mini-Review,” GSC Biological and Pharmaceutical Sciences, vol. 10, no. 1, pp. 103–108, 2020.
[CrossRef] [Google Scholar] [Publisher Link]

[25] Jonas Hilbig et al., “Physical and Antimicrobial Properties of Cinnamon Bark Oil Co-Nanoemulsified by Lauric Arginate and Tween 80,” International Journal of Food Microbiology, vol. 233, pp. 52-59, 2016.
[CrossRef] [Google Scholar] [Publisher Link]

[26] Yong-Guy Kim et al., “Cinnamon Bark Oil and Its Components Inhibit Biofilm Formation and Toxin Production,” International Journal of Food Microbiology, vol. 195, pp. 30-39, 2015.
[CrossRef] [Google Scholar] [Publisher Link]

[27] Huanle Chen, et al., “Preparation, Characterization, and Properties of Chitosan Films with Cinnamaldehyde Nanoemulsions,” Food Hydrocolloids, vol. 61, pp. 662-671, 2016.
[CrossRef] [Google Scholar] [Publisher Link]

[28] Mendel Friedman, “Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde Against Pathogenic Bacteria in Animal Feeds and Human Foods,” Journal of Agricultural and Food Chemistry, vol. 65, no. 48, pp. 10406-10423, 2017.
[CrossRef] [Google Scholar] [Publisher Link]

[29] Solomon Habtemariam, Medicinal Foods as Potential Therapies for Type-2 Diabetes and Associated Diseases: The Chemical and Pharmacological Basis of their Action, Academic Press, 2019. 
[Google Scholar] [Publisher Link]

[30] Puntipa Pongsumpun, Santoshi Iwamoto, and Ubonrat Siripatrawan, “Response Surface Methodology for Optimization of Cinnamon Essential Oil Nanoemulsion with Improved Stability and Antifungal Activity,” Ultrasonics Sonochemistry, vol. 60, 2020.
[CrossRef] [Google Scholar] [Publisher Link]

[31] Amanda A. Doyle, and John C. Stephens, “A Review of Cinnamaldehyde and Its Derivatives as Antibacterial Agents,” Fitoterapia, vol. 139, 2019.
[CrossRef] [Google Scholar] [Publisher Link]

[32] V.C. Pawar, and V.S. Thaker, “In Vitro Efficacy of 75 Essential Oils Against Aspergillus Niger,” Mycoses, vol. 49, no. 4, pp. 316-323, 2006.
[CrossRef] [Google Scholar] [Publisher Link]

[33] Patricia Pozzatti, et al., “In Vitro Activity of Essential Oils Extracted from Plants used as Spices Against Fluconazole-resistant and Fluconazole-susceptible Candida Spp.,” Canadian Journal of Microbiology, vol. 54, no. 11, 2008.
[CrossRef] [Google Scholar] [Publisher Link]

[34] Y. Xing et al., “Antifungal activities of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test,” International Journal of Food Science and Technology, vol. 45, no. 9, pp. 1837-1842, 2010.
[CrossRef] [Google Scholar] [Publisher Link]

[35] Paola Angelini, et al., “Antimicrobial Activities of Various Essential Oils Against Foodborne Pathogenic or Spoilage Moulds,” Annals of Microbiology, vol. 56, pp. 65-69, 2006.
[CrossRef] [Google Scholar] [Publisher Link]

[36] Yunbin Zhang et al., “Antibacterial Activity and Mechanism of Cinnamon Essential Oil Against Escherichia Coli and Staphylococcus Aureus,” Food Control, vol. 59, pp. 282-289, 2016.
[CrossRef] [Google Scholar] [Publisher Link]

[37] Rita Cava-Roda et al., “Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves,” Foods, vol. 10, no. 6, 2021.
[CrossRef] [Google Scholar] [Publisher Link]

[38] Jun Li et al., “Antibacterial Mechanisms of Clove Essential Oil Against Staphylococcus Aureus and Its Application in Pork,” International Journal of Food Microbiology, vol. 380, 2022.
[CrossRef] [Google Scholar] [Publisher Link]

[39] Ha Thi Thanh Nguyen et al., “Short Communication: Antibacterial Effects of Essential Oils from Cinnamomum Cassia Bark and Eucalyptus Globulus Leaves-The Involvements of Major Constituents,” PLoS One, vol. 18, no. 7, 2023.
[CrossRef] [Google Scholar] [Publisher Link]

[40] Md. Zahangir Alam et al., “Development of Culture Inoculum for Scale-up Production of Citric Acid from Oil Palm Empty Fruit Bunches by Aspergillus Niger,” Procedia Environmental Sciences, vol. 8, pp. 396-402, 2011.
[CrossRef] [Google Scholar] [Publisher Link]

[41] M.A. Abd-AllA, and Wafaa M. Haggag, “New Safe Methods for Controlling Anthracnose Disease of Mango (Mangifera Indica L.) Fruits Caused by Colletotrichum Gloeosporioides (Penz.),” Journal of American Science, vol. 8, no.8, pp. 361-367, 2010.
[Google Scholar] [Publisher Link]

[42] J.M. Andrews, and R.A. Howe, “BSAC Standardized Disc Susceptibility Testing Method (Version 10),” Journal of Antimicrobial Chemotherapy, vol. 66, no. 12, pp. 2726-2757, 2011.
[CrossRef] [Google Scholar] [Publisher Link]

[43] A. Espinel-Ingroff et al., “Testing Conditions for Determination of Minimum Fungicidal Concentrations of New and Established Antifungal Agents for Aspergillus Spp.: NCCLS Collaborative Study,” Journal of Clinical Microbiology, vol. 40, no. 9, 2002.
[CrossRef] [Google Scholar] [Publisher Link]

[44] J. Michael Miller, Clyde Thornsberry, and Carolyn N. Baker, “Disk Diffusion Susceptibility Test Troubleshooting Guide,” Laboratory Medicine, vol. 15, no.3, pp. 183-185, 1984.
[CrossRef] [Google Scholar] [Publisher Link]

[45] M.L. Silveira et al., “Soil Properties as Indicators of Disturbance in Forest Ecosystems of Georgia, USA,” Ecological Indicators, vol. 9, no. 4, pp. 740–747, 2009.
[CrossRef] [Google Scholar] [Publisher Link]

[46] U.M. Senanayake, R.B.H. Wills, and T.H. Lee, “Biosynthesis of Eugenol and Cinnamic Aldehydee in Cinnamomum Zeylanicum,” Phytochemistry, vol. 16, no. 12, pp. 2032-2033, 1977.
[CrossRef] [Google Scholar] [Publisher Link]

[47] Su-Tze Chou et al., “Cinnamomum Cassia Essential Oil Inhibits α-MSH-induced Melanin Production and Oxidative Stress Inmurine B16 Melanoma Cells,” International Journal of Molecular Sciences, vol. 14, no. 9, pp. 19186-19201, 2013.
[CrossRef] [Google Scholar] [Publisher Link]

[48] Bruno Marongiu et al., “Supercritical CO₂ Extract of Cinnamomum Zeylanicum: Chemical Characterization and Antityrosinase Activity,” Journal of Agricultural and Food Chemistry, vol. 55, no. 24, pp. 1022–1027, 2007.
[CrossRef] [Google Scholar] [Publisher Link]

[49] Louis Kuoping Chao et al., “Study on the Anti-inflammatory Activity of Essential Oil from Leaves of Cinnamomum Osmophloeum,” Journal of Agricultural and Food Chemistry, vol. 53, no. 18, pp. 7274–7278, 2005.
[CrossRef] [Google Scholar] [Publisher Link]

[50] K. Hayashi et al., “Inhibitory Effect of Cinnamaldehyde, Derived from Cinnamomi Cortex, on the Growth of Influenza A/PR/8 virus in Vitro and in Vivo,” Antiviral Research, vol. 74, no. 1, pp. 1–8, 2007.
[CrossRef] [Google Scholar] [Publisher Link]

[51] Sung Hee Kim, Sun Hee Hyun, and Se Young Choung, “Anti-diabetic Effect of Cinnamon Extract on Blood Glucose in db/db Mice,” Journal of Ethnopharmacology, vol. 104, no. 1-2, pp. 119–123, 2006.
[CrossRef] [Google Scholar] [Publisher Link]

[52] Mancini-Filho J. et al., “Antioxidant Activity of Cinnamon (Cinnamomum Zeylanicum Breyne) Extracts,” Bollettino Chimico Farmaceutico, vol. 137, no. 11, pp. 443–447, 1998.
[Google Scholar] [Publisher Link]

[53] Mehmet Unlu et al., “Composition, Antimicrobial Activity and in Vitro Cytotoxicity of Essential Oil from Cinnamomum Zeylanicum Blume (Lauraceae),” Food and Chemical Toxicology, vol. 48, no. 11, pp. 3274–3280, 2010.
[CrossRef] [Google Scholar] [Publisher Link]

[54] Arun K. Tripati, and Shikha Mishra, “Chapter 16 - Plant Monoterpenoids (Prospective Pesticides),” Ecofriendly Pest Management for Food Security, pp. 507-524, 2016.
[CrossRef] [Google Scholar] [Publisher Link]

[55] Sulekha Gotmare, and Esha Tambe, “Identification of Chemical Constituents of Cinnamon Bark Oil by GCMS and Comparative Study Garnered from Five Different Countries,” Global Journal of Science Frontier Research: C Biological Science,” vol. 19, no. 1, 2019.
[Google Scholar] [Publisher Link]

[56] B.R. Rajeswara Rao, D.K. Rajput, and A.K. Bhattacharya, “Essential Oil Composition of Petiole of Cinnamomum Verum Bercht. & Presl.,” Journal of Spices and Aromatic Crops, vol. 16, no. 1, pp. 38-41, 2007.
[Google Scholar] [Publisher Link]

[57] H.B. Singh et al., “Cinnamon Bark Oil, A Potent Fungitoxicant Against Fungi Causing Respiratory Tract Mycoses,” Allergy, vol. 50, no. 12, pp. 995-999, 1995.
[CrossRef] [Google Scholar] [Publisher Link]

[58] Sheng-Yang Wang, Pin-Fun Chen, and Shang-Tzen Chang, “Antifungal Activities of Essential Oils and Their Constituents from Indigenous Cinnamon (Cinnamomum Osmophloeum) Leaves Against Wood Decay Fungi,” Bioresource Technology, vol. 96, no. 7, pp. 813–818, 2005.
[CrossRef] [Google Scholar] [Publisher Link]

[59] Kyu-Ho Bang et al., “Inhibition of Fungal Cell Wall Synthesizing Enzymes by trans-Cinnamaldehyde,” Bioscience, Biotechnology, and Biochemistry, vol. 64, no. 5, pp. 1061-1063, 2000.
[CrossRef] [Google Scholar] [Publisher Link]

[60] M. Mastura et al., “Anticandidal and Antidermatophytic Activity of Cinnamomum Species Essential Oils,” Cytobios, vol. 98, no. 387, pp. 17-23, 1999.
[Google Scholar] [Publisher Link]

[61] Đulija Hadžićbeti et al., “Chemical Composition and Antimicrobial Activity of Essential oil of Helichrysum Italicum from Mediterranean Coast,” Farmacia, vol. 72, no. 4, pp. 1098-1104, 2024.
[CrossRef] [Google Scholar] [Publisher Link]

[62] Hoi-Seon Lee, and Young-Joon Ahn, “Growth-Inhibiting Effects of Cinnamomum cassia Bark-Derived Materials on Human Intestinal Bacteria,” Journal of Agricultural and Food Chemistry, vol. 46, no. 1, pp. 8-12, 1998.
[CrossRef] [Google Scholar] [Publisher Link]

[63] Xue Zhao et al., “Inhibitory Mechanism and Application of Cinnamon Essential oil Against Aspergillus Flavus,” LWT, vol. 201, 2024.
[CrossRef] [Google Scholar] [Publisher Link]

[64] Yuan Wang et al., “Antifungal Mechanism of Cinnamaldehyde and Citral Combination Against Penicillium Expansum based on FT-IR Fingerprint, Plasma Membrane, Oxidative Stress and Volatile Profile,” RSC Advances, vol. 8, pp. 5806-5815, 2018.
[CrossRef] [Google Scholar] [Publisher Link]

[65] Shang-Tzen Chang, Pin-Fun Chen, and Shan-Chwen Chang, “Antibacterial Activity of Leaf Essential Oils and Their Constituents from Cinnamomum Osmophloeum,” Journal of Ethnopharmacology, vol, 77, no. 1, pp. 123-127, 2001.
[CrossRef] [Google Scholar] [Publisher Link]

[66] WanningLiu, Tao Wang, and Erzheng Su, “Insights into the Antifungal Activity and Mechanisms of Cinnamon Components Against Aspergillus Flavus and Penicillium Citrinum,” Food Research International, vol. 197, 2024.
[CrossRef] [Google Scholar] [Publisher Link]

[67] Zhen Zhang et al., “Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella Enteritidis Cells,” Foods, vol. 11, no. 15, 2022.
[CrossRef] [Google Scholar] [Publisher Link]

[68] Hiwot Tezera Endale, Winta Tesfaye, and Tiget Ayelgn Mengstie, “ROS Induced Lipid Peroxidation and Their Role in Ferroptosis,” Frontiers in Cell and Developmental Biology, vol. 11, 2023.
[CrossRef] [Google Scholar] [Publisher Link]

[69] Yujie Zhou et al., “ERG3 and ERG11 Genes are Critical for the Pathogenesis of Candida Albicans During the Oral Mucosal Infection,” International Journal of Oral Science, vol. 10, 2018.
[CrossRef] [Google Scholar] [Publisher Link]

[70] Xintong Huang et al., “Fungal β-1,3-Glucan Synthase: A Review of Structure, Mechanism, and Regulation,” FEMS Yeast Research, vol. 25, 2025.
[CrossRef] [Google Scholar] [Publisher Link]

[71] Roman Maslanka, and Renata Zadrag-Tecza, “Interplay Between Ribosomal Gene Deficiency and Calorie Restriction in Shaping Yeast Biosynthetic Capacity,” Cells, vol. 14, no. 23, 2025.
[CrossRef] [Google Scholar] [Publisher Link]