Abstract
The aim of this study is to evaluate the anticandidal effects of essential oils derived from fennel (Foeniculum vulgare) and cumin (Cuminum cyminum) on Candida strains isolated from edentulous patients. Candida samples were isolated from 30 edentulous patients and the strains were identified using the CHROMagar method. Using the macro-broth dilution method and punched-hole tests, the effectiveness of fennel and cumin essential oils (prepared through distillation by water) was clarified. Nystatin was used as a positive control. Nystatin (44 μg/mL) had the strongest antifungal effect, followed by cumin [minimum inhibitory concentration (MIC) = 662 μg/mL; minimum fungicidal concentration (MFC) = 630 μg/mL] and fennel (MIC = 1,074 μg/mL; MFC = 1,227 μg/mL). The average diameter of the fungal growth inhibition zone was 23 mm for Nystatin, 14 mm for cumin essential oil, and 5 mm for fennel essential oil. The anti-Candida effects of fennel and cumin show promise as alternatives to conventional drugs for the treatment of Candida infections.
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