Potential of Cinnamon (Cinnamomum Cassia) as an Anti-Oxidative and Anti-Microbial Agent in Sudanese Yoghurt (Zabadi)

This study evaluated the biological efficacy of cinnamon powder (CP) from Cinnamomum cassia in cow milk yogurt. CP had a total flavonoid and phenolic content of 132.87 and 818.73mg/100 g, respectively. CP exhibited significant free radical scavenging properties with antioxidant activity clearly correlated with CP concentration. CP extracts, especially the methanolic extract, produced large inhibition zones against pathogenic bacteria, comparable to that of penicillin. Yogurt (0.5%, and 1.0% CP) was refrigerated for 7 and 14 days. CP increased total yogurt solids with no effect from storage. Titratable acidity, pH, and lactose content significantly decreased with storage and CP concentration. Total bacterial, coliform, and E. coli counts significantly decreased with CP concentration. Lactic acid bacteria significantly increased with both concentration and storage. Sensory attributes following CP addition were rated slightly lower, except taste. Results indicated that cinnamon is effective against pathogenic bacteria, highlighting the possibility of processing yogurt with cinnamon.