Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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    Evaluación de la actividad antifúngica de canela (cinnamomum verum) y clavo de olor (syzygium aromaticum) frente a cepas de Candida sp., Aspergillus sp. y Fusarium sp.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
    Aviles Vega, Patricio Israel
    ;
    Garcés Moncayo, María Daniela
    This research highlights the importance of using natural alternatives, such as cinnamon (Cinnamomum verum) and clove (Syzygium aromaticum) extracts, for the control of pathogenic and filamentous fungi due to their well-recognized antifungal potential. These extracts contain bioactive compounds, such as cinnamaldehyde and eugenol, which affect the integrity of fungal cell membranes and walls, disrupting essential processes for their growth and survival, making them sustainable options compared to synthetic antifungals. To evaluate their effectiveness, extracts were obtained using Soxhlet and hydroalcoholic methods, ensuring adequate yield and preservation of active metabolites. Subsequently, antifungal activity was assessed using 96-well microplates, where the inhibition of Candida albicans, Fusarium sp., and Aspergillus sp. growth was observed at different concentrations, allowing for the precise determination of both the Minimum Inhibitory Concentration (MIC) and the Minimum Fungicidal Concentration (MFC). The results demonstrated that the concentrated extracts significantly inhibited the growth of the evaluated fungi, with variations depending on the species and the extraction method used, evidencing that both chemical composition and extraction technique directly influence antifungal activity.