Cosmetic bio-product based on cinnamon essential oil “Cinnamomum verum” for the treatment of mycoses: preparation, chemical analysis and antimicrobial activity (original) (raw)
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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.
2020
Cinnamomum zeylanicum Blume. (Thit-kya-bo), popularly known as cinnamon, is widely used in food flavours, cosmetics and pharmaceuticals. The essential oil of cinnamon has been used to have pharmacological effects in the treatment of type II diabetes, toothache, anti-inflammatory, anti-ulcer, anti-microbial, hypolipidemic potential. Investigations on the compositions of these oils revealed that they are rich in monoterpenoids and phenyl propanoids. (E)-cinnamaldehyde is the main component of cinnamon bark oil. The purpose of this research is to study the investigation of antimicrobial activity and extraction of essential oil from the bark of Cinnamonum zeylanicum Blume. (Thit-kya-bo). The sample was collected from U Byit quarter, Myitkyina Township, Kachin State. The elemental analysis were determined by using EDXRF spectrometry. Antimicrobial activity of crude extracts: pet ether, ethyl acetate, ethanol and water of Thit-kya-bo were subjected for screening antimicrobial activity aga...
ABSTRACT Keywords: Cinnamomum zeylanicum, essential oil, antibacterial activity INTRODUCTION Cinnamon spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Cinnamomum zeylanicum is sometimes considered a "true cinnamon", and most of cinnamon in international trade is derived from related species, which are also referred to as “cassia” to distinguish it from the “true cinnamon” (Mishra, 2016). Cinnamon has been used for many purposes since ancient times. Since the 16th century, it has been used as cooking spices, prevent food from being damaged and used cinnamon flavoring in cookies, biscuits and cakes. It is also used extensively in medicine, traditional, modern scents and perfumes (Al-Sahlany, 2016; Anand et al., 2016). The essential oil of plants such as cinnamon oil has both antibacterial and antifungal compounds that can be used for the prevention of food spoilage due to microbial contamination (Mahmoud, 2012; Al-Sahlany, 2017). Furthermore, it is also proven that cinnamon oil is effective against some species of toxigenic fungi (Abdel Ghany et al., 2016) and respiratory tract pathogens (Viollon and Chaumont, 1994). In C. zeylanicum there are many constituents such aslinalool, eugenol, cinnamic acid and cinnamaldehyde. The different types of extraction methods used to obtain essential oils, which are solvent extraction, ultrasonic extraction, hydro distillation, shaking and stirring with organic solvents (Kamaliroosta et al., 2012). The most popular physical way to isolate the essential oil is distillation. Before distillation, plants materials in most cases are dried and then grinding appropriate so that the division of oil vesicles is exposed maximum space for the release of the oil efficiency (Niamah and Alali, 2016). Currently, essential oils from C. zeylanicum are widely used in medical field and in aromatherapy. It has antifungal properties (de Castro and Lima, 2013), antibacterial properties (Nabavi et al., 2015) and antioxidant activity (Ervina et al., 2016). Therefore, this study aimed to essential oils extraction from C. zeylanicum by using hydro distillation method, and analyzed the chemical, compound present in the essential oil using Gas Chromatography Mass Spectrometer (GCMS). As well as, estimating antibacterial activity against some types of Gram-positive and Gram-negative bacteria that causes food spoilage. MATERIAL AND METHODS Plant sample The cinnamon barks were bought from local market in Basrah city, Iraq. It was ground into powder by electric grinder and kept in plastic bags at room temperature until using. Bacterial strains Listeria monocytogenes ATCC 9525, Pseudomonas erogenous ATCC 10145, Escherichia coli ATCC 25922, Enterobacter aerogenes ATCC 35029, and Staphylococcus aureus ATCC 25923 strains that used in this study were supplied by Biotechnology lab., College of Agriculture, University of Basrah, Iraq. Bacterial strains were grow and kept on nutrient agar (Himedia-India) slants at 4°C. 0.1mL of bacterial inoculation was obtained from overnight cultures grown on nutrient agar slants at 37°C and diluted in peptone water solution (0.1g of peptone in 1L distill water) to provide a final concentration of approximately 106 (CFU.mL-1) adjusted according to the turbidity of 0.5 McFarland scale tube (Niamah and Alali, 2016). Essential oil extract Essential oil of Cinnamomum zeylanicum was extracted from cinnamon barks using Clevenger apparatus. 100g of barks with 500mL of distilled water was transferred into oil distillation at 90°C for 1-2 hours. The essential oil was collected and determined by calibrated tube. It kept in the freezer until used (Al-Sahlany, 2016). Gas Chromatography-Mass Spectrum Analysis (GC-MS) GC-MS technique used to identify the chemical compound in the essential oil extracted from cinnamon barks C. zeylanicum. This technique was carried at the GC-mass Lab., College of Agriculture, University of Basrah, Iraq. GC-MS analysis of 1μL essential oils extract from cinnamon barks was performed using GC SHIMADZU QP2010 ultra and gas chromatograph, interfaced to a Mass Spectrometer (GC-MS) equipped with DbB5ms capillary column, split injection mode and 49.5kPa pressure. The relative percentage amount of each chemical compound was calculated by comparing its average peak area to the total areas. This study aimed to identify the essential oil compound from Cinnamomum zeylanicum barks by using GC-MS analysis and evaluate essential oil inhibition effects against Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Pseudomonas erogenous and Staphylococcus aureus by using agar diffusion method and studied kill-time for this bacterium. The yield of Cinnamomum zeylanicum essential oil was 5%. Cinnamaldehyde 57.83% was the main compound in the essential oil extract, followed by cyclohexane carboxylic acid 9.29% and 6-octadecenoic acid 8.41%. Gram-positive and Gram-negative bacteria were inhibited growth after addition 6, 12 and 18 μL of essential oil. Zone diameter of inhibition ranged from 17.00-30.30 mm for bacterial test. A concentration of 10, 20 and 30 μL.mL-1 of the essential oil caused a rapid and steady decline in the number of viable cells from 2 to 5 Log. cycles of all strains during 24 hours.
Research, Society and Development
The aim of this study was to compare the antimicrobial activity of the essential oil (EO) of cinnamon (Cinnamomum verum) and its major compound cinnamaldehyde against Staphylococcus aureus (ATCC 14458) and bacteria isolated from mastitic milk. Cinnamon EO was chemically characterized by gas chromatography/mass spectrometry (GC-MS). The Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) of cinnamon EO and cinnamaldehyde were determined, as well as the effects of MIC and CBM on S. aureus cells, visualized by Scanning Electron Microscopy (SEM) and Microscopy Transmission Electronics (TEM). A synergistic evaluation of the EO of cinnamon and cinnamaldehyde with conventional antimicrobials was also performed. Results: The substance cis-cinnamaldehyde (58.7%) was identified as the major component of cinnamon EO. The MIC values determined against all tested strains ranged between 0.8 and 1.6 mg.mL-1. SEM and TEM images (post-treatment with cinnamon EO an...
Food and Chemical Toxicology, 2010
The essential oil from the bark of Cinnamomum zeylanicum Blume was analyzed by GC–MS and bioassays were carried out. Nine constituents representing 99.24% of the oil were identified by GC–MS. The major compounds in the oil were (E)-cinnamaldehyde (68.95%), benzaldehyde (9.94%) and (E)-cinnamyl acetate (7.44%). The antimicrobial activity of the oil was investigated in order to evaluate its efficacy against 21 bacteria and 4 Candida species, using disc diffusion and minimum inhibitory concentration methods. The essential oil showed strong antimicrobial activity against all microorganisms tested. The cytotoxic and apoptotic effects of the essential oil on ras active (5RP7) and normal (F2408) fibroblasts were examined by MTT assay and acridine orange/ethidium bromide staining, respectively. The cytotoxicity of the oil was quite strong with IC50 values less than 20 μg/mL for both cell lines. 5RP7 cells were affected stronger than normal cells. Morphological observation of apoptotic cells indicated the induction of apoptosis at the high level of the oil, especially in 5RP7 cells. The present study showed the potential antimicrobial and anticarcinogenic properties of the essential oil of cinnamon bark, indicating the possibilities of its potential use in the formula of natural remedies for the topical treatment of infections and neoplasms.
Chemical and Biological Comparative in Vitro Studies of Cinnamon Bark and Lemon Peel Essential Oils
Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon (Citrus lemon L.) have been subjected to extensive research. Their essential oils were extracted by steam distillation from selected plants and their chemical compositions were determined by the GC-MS system. Cinnamon and lemon essential oils were examined for antioxidant activity by ABTS method which showed the ability to inhibit lipid per-oxidation. On the other hand, in antimicrobial investigations, cinnamon and lemon essential oils have inhibitory effect against Gram positive bacteria (Staphylococcus aureus) and Gram negative bacteria (Escherichia coli) using Muller Hinton agar medium. The essential oils of cinnamon and lemon showed antifungal effects which were tested against (Candida albicans). The volatile oil of cinnamon bark has been found to be highly effective against all the tested bacteria and fungi. However, lemon peel essential oil has shown medium inhibition for Gram positive bacteria (Staphylococcus aureus). On the other hand, the cytotoxic activities of the essential oils were tested on hepatocellular carcinoma and colorectal carcinoma. Essential oils have shown good activities on the cell lines. Essential oil of cinnamon showed more inhibition rate than essential oil of lemon. This study reported the importance of both cinnamon and lemon volatile oils and recommends that cinnamon and lemon can be used as an active therapy for humans.
Journal of Essential Oil Research, 2002
The leaf and bark oils of Cinnamomum aureofulvum Gamb. were analyzed by GC and GC/MS. The leaf oil was made up predominantly of benzyl benzoate (43.4%), benzyl alcohol (8.1%) and linalool (7.3%), whereas the bark oil contained cinnamaldehyde (46.6%), linalool (14.6%) and eugenol (5.0%) as the major components. The oils were screened for antibacterial activity against two Gram positive bacteria (Staphylococcus aureus and S. epidermidis) and two Gram negative bacteria (Pseudomonas cepacia and P. aeruginosa) and antifungal activity against two Candida species (C. albicans and C. glabrata) and three dermatophytes (Microsporum canis, Trichophyton mentagrophytes and 7′. rubrum) by using the broth microdilution method. The oils exhibited insignificant activity against all the bacteria except P. aeruginosa, which was observed to be sensitive to the bark oil with MIC value of 1.87 μg/μ.L. They demonstrated moderate to strong activities towards all the fungi tested except C. glabrata, with MIC values ranging from 0.63 to 2.50 μg/μL. Among the fungi, M. canis was the most susceptible, with both oils exhibiting their lowest MIC values towards the fungi. The bark oil was found to be more effective than the leaf oil and their activity was mainly due to their respective major components.
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.
2021
Objective(s): The essential oil (EO) extracted from Cinnamomum verum leaves has been used as an antimicrobial agent for centuries. But its antifungal and antibiofilm efficacy is still not clearly studied. The objective of this research was to evaluate the in vitro antifungal and antibiofilm efficacy of C. verum leaf EO against C. albicans, C. tropicalis, and C. dubliniensis and the toxicity of EO using an in vitro model. Materials and Methods: The effect of EO vapor was evaluated using a microatmosphere technique. CLSI microdilution assay was employed in determining the Minimum Inhibitory (MIC) and Fungicidal Concentrations (MFC). Killing time was determined using a standard protocol. The effect of EO on established biofilms was quantified and visualized using XTT and Scanning Electron Microscopy (SEM), respectively. Post-exposure intracellular changes were visualized using Transmission Electron Microscopy (TEM). The toxicological assessment was carried out with the Human Keratinocy...
2018
Essential oil of cinnamon (Cinnamomum zeylanicum) has been used in medicine and food additives. In the present work, we examined the antifungal activity of essential oil extracted from C. zeylanicum bark against oral opportunistic strains of Candida albicans. In addition, we verified the capability of this essential oil to inhibit fungal adhesion to buccal epithelial cells (BECs), germ tube formation, and proteinase activities. Cinnamon oil presented minimum inhibitory concentration (MIC) values that ranged from 31.2 to 125 µg mL-1 against the isolates of the tested C. albicans strains. Cinnamon essential oil could inhibit the adhesion of C. albicans to BECs for all of the isolates tested in present study. The C. albicans strains showed inhibited proteinase production after treatment with cinnamon oil, based on the MIC values determined for each C. albicans strain. Cinnamon oil was also able to inhibit the germ tube formation of all isolates of C. albicans, with the percentage of inhibition ranging from 44.7 to 82.9%. Our results showed that cinnamon oil presented potent antifungal activity and the ability to inhibit virulence factors of oral pathogenic strains of C. albicans.