Antimicrobial potential of wood vinegar from cocoa pod shells (Theobroma cacao L.) against Candida albicans and Aspergillus niger

Abstract

Abstract This research aims to determine the antimicrobial activity of wood vinegar from cocoa pod shells against Candida albicans and Aspergillus niger. The wood vinegar was prepared by pyrolyzing cocoa pod shells at temperatures ranging from 300 to 380 °C. After purifying by distillation, the wood vinegar at a concentration of 0.5% to 8% was then used for antibacterial testing. The Kirby–Bauer method was used to determine antibacterial activity. The efficacy of wood vinegar against microbe was observed by the inhibition zone diameter. The data analysis was carried out using SPSS statistical software ver. 22.0 for Windows (one-way ANOVA followed by Least Significant Difference test). The results showed that wood vinegar could inhibit the growth of two microbial pathogens, Candida albicans and Aspergillus niger . The higher concentration of wood vinegar, the higher the microbial growth inhibition zone diameter. The antimicrobial tests showed that wood vinegar had diameter inhibitory zones ranging from 6 to 6.12 mm for Candida albicans , and 6–6.14 mm for Aspergillus niger . These results indicate that wood vinegar produced from cocoa pod shells possesses antimicrobial properties.