Volume 4, Issue 3, September 2019, Page: 24-27
Antifungal Properties of Some Commercial Extracts Against Candida albicans
Bachir Raho Ghalem, Laboratory of Process Engineering and Chemistry of Solutions, Biology Department, University of Mascara, Mascara, Algeria
Boudali Talia, Laboratory of Process Engineering and Chemistry of Solutions, Biology Department, University of Mascara, Mascara, Algeria
Seddiki Asmaa, Laboratory of Process Engineering and Chemistry of Solutions, Biology Department, University of Mascara, Mascara, Algeria
Received: Sep. 11, 2019;       Accepted: Sep. 26, 2019;       Published: Oct. 10, 2019
DOI: 10.11648/j.ajpb.20190403.11      View  298      Downloads  51
Abstract
To evaluate the antifungal activity of five commercial extracts against Candida albicans in vitro, five commercial extracts obtained from Allium sativum, Chamaemelum nobile, Thymus vulgaris, Zingiber officinale and Ricinus communis were tested at three different concentrations (pure, 1/2 and 1/4) for their antimicrobial activity against C. albicans using agar disc diffusion method. C. albicans was least susceptible to the commercial extracts. The diameter of zone inhibition ranged between 6 and 13 mm. Z. officinale and T. vulgaris extracts appeared to be the most active, while A. sativum, C. nobile and R. communis extracts exhibited most weak antifungal activity against C. albicans. These findings increase the possibility of exploiting these commercial extracts as a safe alternative natural preservative.
Keywords
Commercial Extracts, Antifungal Activity, C. albicans
To cite this article
Bachir Raho Ghalem, Boudali Talia, Seddiki Asmaa, Antifungal Properties of Some Commercial Extracts Against Candida albicans, American Journal of Plant Biology. Vol. 4, No. 3, 2019, pp. 24-27. doi: 10.11648/j.ajpb.20190403.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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