INVESTIGATION OF ANTIBACTERIAL ACTIVITY CINNAMON BARK ESSENTIAL OIL (CINNAMOMUM ZEYLANICUM) IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FIVE FOOD SPOILAGE BACTERIA

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OJAGH S.M.; REZAEI M.; RAZAVI S.H.; HOSSEINI S.M.H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:9 | Issue:35 Page(s): 67-76

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Title

INVESTIGATION OF ANTIBACTERIAL ACTIVITY CINNAMON BARK ESSENTIAL OIL (CINNAMOMUM ZEYLANICUM) IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FIVE FOOD SPOILAGE BACTERIA

Author(s)

OJAGH S.M. | REZAEI M. | RAZAVI S.H. | HOSSEINI S.M.H. | Issue Writer Certificate

Keywords

CINNAMON BARK ESSENTIAL OILQ3

CINNAMOMUM ZEYLANICUMQ3

ANTIBACTERIAL ACTIVITYQ3

PATHOGENIC BACTERIAQ2

Abstract

The chemical composition of the essential oil of CINNAMOMUM ZEYLANICUM (Nees) that has been used in food indusries were analysed by GC–MS and 21 components were detected. The major component characterized in the essential oil was E-cinnamaldehyde (60.41%). The other components were linalool (6.46%), Ortho methoxy cinnamic aldehyde (3.63%), βcaryophyllene (3.5%), 1, 8-cineole (3.32%), Eugenol (3.19%) and etc. The antimicrobial activity including minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon essential oil were evaluated against five food born pathogenic and spoilage bacteria including Listeria monocytogenes, Escherichia coli, Pseudomonas fluorescens, Lactobacillus plantarum and Lactobacillus sakei. The MICs of cinnamon essential oil against L. sakei and the other bacteria were observed 250 and 500 µg/ml respectively. The MBC of cinnamon essential oil against Pseudomonas fluorescens and Lactobacillus sakei was 1000 µg/ml. The MBCs for the other bacteria were more than 1500 µg/ml.

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APA: Copy

OJAGH, S.M., REZAEI, M., RAZAVI, S.H., & HOSSEINI, S.M.H.. (2012). INVESTIGATION OF ANTIBACTERIAL ACTIVITY CINNAMON BARK ESSENTIAL OIL (CINNAMOMUM ZEYLANICUM) IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FIVE FOOD SPOILAGE BACTERIA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(35), 67-76. SID. https://sid.ir/paper/72848/en

Vancouver: Copy

OJAGH S.M., REZAEI M., RAZAVI S.H., HOSSEINI S.M.H.. INVESTIGATION OF ANTIBACTERIAL ACTIVITY CINNAMON BARK ESSENTIAL OIL (CINNAMOMUM ZEYLANICUM) IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FIVE FOOD SPOILAGE BACTERIA. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(35):67-76. Available from: https://sid.ir/paper/72848/en

IEEE: Copy

S.M. OJAGH, M. REZAEI, S.H. RAZAVI, and S.M.H. HOSSEINI, “INVESTIGATION OF ANTIBACTERIAL ACTIVITY CINNAMON BARK ESSENTIAL OIL (CINNAMOMUM ZEYLANICUM) IN VITRO ANTIBACTERIAL ACTIVITY AGAINST FIVE FOOD SPOILAGE BACTERIA,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 35, pp. 67–76, 2012, [Online]. Available: https://sid.ir/paper/72848/en

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