Antimicrobial Efficacy of Cinnamon Oil for the Production of Muffins (original) (raw)
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The aim of the present study was to assess the antimicrobial activities of cinnamon (Cinnamomum zeylanicum) extract (50% ethanol) and its oil, and to compare their effectiveness against ten bacteria (seven Gram-positive and three Gram-negative) and seven fungi by agar well diffusion assays. Cinnamon oil exhibited a broad spectrum of antagonistic activity, as compared to its extract, by inhibiting both bacteria and fungi. The oil was found to be very effective with a lowest minimum inhibitory concentration (MIC) of 1.25% (v/v) against Bacillus sp., Listeria monocytogenes, E. coli and Klebsiella sp. Amongst the fungi, Rhizomucor sp. was found to be highly sensitive to the oil. Therefore, this study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and that it has the potential to be used as food biopreservative.
Comparison of the Contents and Antimicrobial Activities of Commercial and Natural Cinnamon Oils
There has been an increased interest in essential oils in recent years in accordance with new treatments against pathogens. The aim of the present study was to investigate the contents and to compare the antimicrobial activity of different brands of commercial oils with two natural cinnamon oils. Antibacterial and antifungal activities of cinnamon oils were estimated using disc diffusion and macro dilution methods against Enterococcus faecalis ATCC 19433, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923, methicillin resistant Staphylococcus aureus ATCC 43300, Pseudomonas aeruginosa ATCC 9027, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis ATCC 6633, Klebsiella pneumonia RSKK 574, Candida albicans ATCC 10231, Candida albicans ATCC 033.
The Antibacterial Activity of Cinnamon Essential oil against Foodborne Bacteria: A Mini-Review
Journal of Human Environment and Health Promotion, 2020
Background: Essential oils are volatile components which produced by different parts of the medicinal plants. These components have antibacterial potential and have been used throughout the world as a common, time-tested spice. The present study aimed to assess theantibacterial effects of cinnamon essential oil on several foodborne bacteria, including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. Methods: Literature search was performed in databases such as PubMed, Google Scholar, SID, Scopus, ScienceDirect, and Elsevier to find the relevant articles published during 1987-2018 using keywords such as medicinal plants, cinnamon essential oil, foodborne diseases, and foodborne pathogens. Results: Cinnamon essential oil has been reported to have several antibacterial components, which could inhibit the growth of some foodborne pathogens. Therefore, it could be used in foods, cosmetics, and hygienic industries alone or in combination with other antimicrobial agents to reduce the risk of contamination and increase the shelf life of foods. Conclusion: Proper doses of cinnamon essential oil can be applied as a food preservative in the food industry as long as the taste of the food is not affected.
Journal of Agricultural and Food Chemistry, 2007
Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives.
Antibacterial Activity of Cinnamon Oil and Extract Against Common Bacterial Pathogens
2015
The study expected to survey the in-vitro hostile to bacterial effect of cinnamon oil and extract tested against gram-positive (Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes, and Enterococcus faecalis) and gram-negative (Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, Proteus mirabilis, Salmonella typhi) pathogens by using agar well diffusion method. According to the result cinnamon oil had best inhibitory activity showing widest zone of 44mm against Klebsiella pneumoniae and a zone of 37mm against Escherichia coli, Streptococcus pyogenes. In the case of cinnamon extract have low antibacterial activity as compare to oil, showing maximum 18mm zone against Streptococcus pyogenes and zone of 17mm against Klebsiella pneumoniae, Escherichia coli. This study was proved that cinnamon essential oil and extract were important as herbal drug to use in pharmaceutical industries to treatment infectious diseases.
International Journal of Pharmaceutical Sciences and Research, 2021
The purpose of the present study was to examine the influences of roasting and the effects of roasting temperature and duration on the chemical composition of cinnamon bark oil and to extend our knowledge concerning the changes in antioxidant activity, antimicrobial activity, physical properties such as colour, refractive index, density and contents of cinnamaldehyde and other components of cinnamon bark oil. Roasted Cinnamon barks were extracted using (40-60 ºC b.p) petroleum ether. Roasting increased the oil content of the cinnamon bark significantly (P<0.05). Maximum oil yield was observed at 100°c for 10 min (10.78 ± 0.03). Analysis of the extracted aromatic oils demonstrated a significant increase in antioxidant activity, total phenolic content, antimicrobial activity, density and also a significant decrease in refractive index and colour values for roasting periods of 10 to 30 min. An increase in the amounts of cinnamaldehyde of the roasted cinnamon bark oils was also found at 1800c for 10 min. However, during roasting 8-Allyl-8- methyl-3-Oxabicyclo [4.2.0] Oct-5-ene was generated. The results obtained lead to conclude that roasting at 80 ºC for 20 min, 100 °C for 20 minutes and 180 °C for 10 min would allow the development of the organoleptic properties of the oil without compromising its antioxidant activity.
2016
The bark of the cinnamon tree has a long history both as a spice and as a medicine. It has been reported that the healing abilities of cinnamon come from three basic types of components in the essential oils found in its bark. This present study was to assess the microbial contamination that might arise as a result of recommended drying methods and the efficacy of extracts from different dried cinnamon parts on selected microorganisms. Oven dried samples recorded no microflora due to the high temperature in the oven destroying all vegetative cells in the samples. The root bark samples had a higher microbial count than the stem barks. None of the extracts from both the dried stem and root barks was effective at inhibiting the growth of E. coli. Cold water and ethanol extracts of the stem bark did not have an inhibitory effect on S. aureus. Hot water extracts of the shade dried samples did not show any inhibitory effect on Pseudomonas aeruginosa. For the inhibition of P. aeruginosa, o...
Journal of Environmental microbiology and toxicology, 2019
In this study, the antibacterial activity of Cinnamon (Cinnamomum zeylanicum) bark ethanolic extract was investigated on different bacterial isolates (Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) of clinical origin. The ethanolic extract of Cinnamon was extracted from the Cinnamon bark (spice) powder using ethanol, and various standard concentrations of the Cinnamon extract were aseptically impregnated onto sterile circular discs. Pure culture of the bacterial isolates was subjected to antimicrobial susceptibility test using the Agar Disc Diffusion method. The findings of this study revealed E. coli produced the highest susceptibility to the cinnamon extract; S. aureus was intermediately susceptible while P. aeruginosa was least susceptible to the highest concentration of the cinnamon extract. Reasonably, the lowest concentration (20 % (v/v)) of Cinnamon extract also had minimal antibacterial action only on S. aureus but E. coli and P. aeruginosa exhibited resistance to this concentration of Cinnamon bark ethanolic extract. This study portrayed Cinnamon as an antibacterial agent and serves as a pointer for pharmaceutical industries in producing effective antibacterial drugs of plant sources.
Brazilian Journal of Poultry Science
To combat pathogens and reduce the major public health problem of antibiotic residues in animal products, scientists are looking for natural antibiotic substitutes that are effective against drug-resistant pathogenic microbes and spoilage fungi. The antimicrobial activity of three Cinnamomum verum extracts prepared with three different solvents (absolute ethanol, 50% ethanol, and aqueous extracts) was determined against two Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) and two Gram-negative bacteria (Salmonella Typhimurium and Escherichia coli) as well as two fungal strains. The antimicrobial activities of various Cinnamomum verum extracts against selected microbes were evaluated using the disc diffusion test, minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), minimum fungicidal concentrations (MFC), and the poisoned food technique. Cinnamomum verum bark (CVB) extracts inhibited and killed microbial growth to varying degrees. Our findings also revealed that extracts prepared with alcoholic solvents, particularly absolute ethanol-CVB extract, were more active compared with aqueous solvents, suggesting that the cinnamon plant is a promising natural antimicrobial agent for food preservation.
Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions
International Journal of Food Microbiology, 2006
Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified at mosphere of low O 2 (< 0.05-10%) and high CO 2 (20% or 40%), with the balance being N 2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 AL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 AL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 AL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 AL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus.