Antifungal activity and phytochemical profile of Kayu Manis Hutan (Cinnamomum iners Reinw. ex Blume Lauraceae) leaf extract against spoilage microorganisms

Food spoilage, facilitated by fungal growth, poses significant risks to food safety and quality during storage. Fungal species like Aspergillus and Rhizopus contribute to food deterioration and produce harmful mycotoxins, highlighting the need for natural antimicrobial alternatives rather than or to chemical preservatives. Consumers increasingly prefer fresher, additive-free food products. Research is exploring plant extracts as natural preservatives for their antimicrobial and antioxidant properties. Cinnamomum iners, known for its aromatic and medicinal attributes, contains bioactive compounds like cinnamaldehyde and quercetin-3-rutinoside. Unfortunately, reports on the antifungal and phytochemical properties of C. iners leaf extracts are scarce. The study aimed to assess the antifungal efficacy of C. iners extracts using the disc diffusion assay, minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), and inhibition of conidial germination assay against Aspergillus flavus, A. niger, Rhizopus oligosporus, and R. oryzae. Phytochemical profiles were analyzed using GC-MS and LC-MS. The extract exhibited antifungal properties with inhibition zones ranging from 6.75±0.00 to 7.25±0.35 mm, while MIC and MFC values ranged from 0.63 to 2.50 mg/mL and 1.25 to 5.00 mg/mL, respectively. The conidial germination assay showed that all tested spoilage microorganisms were susceptible to C. iners leaf extracts at 4× MIC for up to 14 days. Inhibition effects increased significantly starting at 0.5× MIC, with 84% of A. flavus, 83% of A. niger, 55% of R. oligosporus and 80% of R. oryzae inhibited, indicating strong potential. GC-MS analysis identified three major compounds, dihydro-neoclovene-(II) (18.35%), phytol (13.75%), and 2-hexadecenal (12.60%). Meanwhile, LC-MS analysis found coniferyl alcohol at an intensity of 20.53×104, cinncassiol C2 at 13.62×104, and gerberinol at 12.73×104, which might have contributed to the antifungal activity of C. iners leaf extract. These findings suggest that C. iners leaf extract can be a viable natural alternative for controlling food spoilage.

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