FTIR Characterization and Bioactivity Assessment of Cinnamomum camphora Essential Oil: Antioxidant, Anti‐Enzymatic, and Antifungal Properties Against Phytopathogens

Abstract

ABSTRACT This study explores key biopharmaceutical properties of Cinnamomum camphora essential oil (EO), including antioxidant, anti‐enzymatic, and antifungal activities, and evaluates its minimum inhibitory concentration (MIC) against some common phytopathogens. The functional groups of the EO were identified using Fourier‐transform infrared (FTIR) spectroscopy. The antioxidant capacity, evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), ABTS, and ferric‐reducing antioxidant power (FRAP) methods, revealed a moderate activity. The antifungal activity assay showed a complete growth inhibition of Monilinia laxa, Monilinia fructicola, Sclerotinia sclerotiorum, Colletotrichum gloeosporioides, and Botrytis cinerea at a concentration of 10 000 ppm of the tested EO. However, the lowest antifungal activity (17.8%) was observed against Aspergillus niger only at the highest tested concentration. The measured MIC was 7000 ppm for M. laxa and 8000 ppm for C. gloeosporioides. The anti‐enzymatic activities of the studied EO demonstrated a low inhibitory effect on cholinesterases (AChE and BChE), but the EO exhibited inhibitory concentration (IC50) values at 7.8 ± 0.6 and 2.78 ± 0.7 mg/mL for α‐amylase and α‐glucosidase, indicating a promising antidiabetic effect. This research revealed that the studied EO possesses various biological properties, indicating its potential applicability in several agro‐pharmaceutical fields.