Determination of chemical components, antibacterial activity, and mold inhibitory activity of the cinnamon bark (cinnamomum) essential oils

Q2 Agricultural and Biological Sciences

Food Science and Technology Pub Date : 2024-06-06 DOI:10.5327/fst.00252

N. V. Loi, Khong Thi Thanh, P.T. Binh, Nguyen Thi Thanh Ngoc

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Abstract

Cinnamon is a medium-large tree of Lauraceae widely grown in Vietnam, especially in the provinces of Quang Nam, Thua Thien Hue, Yen Bai, Lao Cai, Lang Son, Lai Chau, Bac Kan, Tuyen Quang, and Ha Giang. The gas chromatography/mass spectrometry (GC-MS) method of analysis resulted in the identification of 18 chemical compounds for cinnamon bark essential oil. There are nine chemical components that are hydrocarbons, such as monoterpenes (37.53%) and sesquiterpenes (6.48%), and the rest are oxygenated hydrocarbons, such as aldehydes (42.26%) and alcohols (12.47%). Cinnamon bark essential oil has antibacterial properties on experimental microbial strains. Bacillus cereus was found to be the most sensitive, followed by Staphylococcus aureus, Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Bacillus subtilis, Staphylococcus epidermidis, and Pseudomonas aeruginosa. The antibacterial minimum inhibitory concentrations of cinnamon bark essential oils against most microorganisms were 5.05 ± 0.12 μL/mL, peaking at 7.25 ± 0.18 μL/mL. The strongest antibacterial ability is mold strain Aspergillus flavus, Aspergillus fumigatus, and Aspergillus niger, and the lowest is mold strain Penicillium. The minimum inhibitory concentrations of cinnamon bark essential oils against most mold were 4.05 ± 0.15 μL/mL, peaking at 5.05 ± 0.15 μL/mL.

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测定肉桂树皮（cinnamomum）精油的化学成分、抗菌活性和防霉活性

肉桂是一种广泛生长在越南，尤其是广南省、顺化省、安沛省、老街省、谅山省、莱州省、北根省、敦光省和河江省的月桂科中型大乔木。通过气相色谱/质谱（GC-MS）分析方法，鉴定出了肉桂树皮精油中的 18 种化学成分。其中有 9 种化学成分是烃类，如单萜烯（37.53%）和倍半萜烯（6.48%），其余的是含氧烃类，如醛（42.26%）和醇（12.47%）。肉桂皮精油对实验微生物菌株具有抗菌特性。发现蜡样芽孢杆菌最敏感，其次是金黄色葡萄球菌、李斯特菌、黄体小球菌、大肠杆菌、枯草杆菌、表皮葡萄球菌和绿脓杆菌。肉桂皮精油对大多数微生物的抗菌最小抑菌浓度为 5.05 ± 0.12 μL/mL，最高为 7.25 ± 0.18 μL/mL。抗菌能力最强的是霉菌菌株黄曲霉、烟曲霉和黑曲霉，最低的是霉菌菌株青霉。肉桂皮精油对大多数霉菌的最小抑菌浓度为 4.05 ± 0.15 μL/mL，最高为 5.05 ± 0.15 μL/mL。

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来源期刊

Food Science and Technology 农林科学-食品科技

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0.00%

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审稿时长

12 weeks

期刊介绍： Information not localized