Antifungal Efficacy of Garlic and Olive Oil Against Candida albicans and Penicillium palitans

Abstract

Background: Garlic and olive oil have long been recognized for their medicinal properties, particularly for their antimicrobial and antifungal effects. This study investigated the antifungal activity of garlic oil and olive oil against Candida albicans and Penicillium palitans, two common fungal species known to cause infections and spoilage. Methods: Fungi were cultivated on Sabouraud Dextrose Agar (SDA) medium, both unsupplemented and supplemented with varying concentrations (5%, 10%, 15%) of olive oil and garlic oil. The radial growth of the fungi was measured after seven days of incubation at 25°C. The antifungal activity was evaluated by comparing fungal growth across the different concentrations of oils. Results: Olive oil exhibited a dose-dependent inhibitory effect on C. albicans, with the highest inhibition observed at a 15% concentration, reducing growth to an average of 30 mm. Garlic oil showed even greater antifungal activity, with a 15% concentration reducing growth to 29.33 mm. In contrast, Penicillium palitans was less sensitive to both oils, though garlic oil still demonstrated moderate inhibitory effects, particularly at the 15% concentration, reducing growth to 64.33 mm. Olive oil had a less pronounced effect on P. palitans, with the highest concentration reducing growth to 61.67 mm. Conclusion: Both garlic oil and olive oil inhibited the growth of C. albicans and P. palitans, with garlic oil proving more effective, particularly at higher concentrations. C. albicans was more sensitive to both oils compared to P. palitans, suggesting species-specific susceptibility. These findings indicate the potential of natural oils, especially garlic oil, as antifungal agents, warranting further research into their mechanisms and applications.