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Comparison of essential oil and ethanol extract of cinnamon for antibacterial purposes in the liquid and vapor phase

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The antibacterial properties of two types of extraction methods for cinnamon (Cinnamomum burmannii), i.e. steam distillation and ethanol extraction, were compared. The essential oil that was produced through steam distillation, and the ethanol extract were tested in vitro against Escherichia coli and Bacillus subtilis ATCC 6633. The disc diffusion method for liquid phase antibacterial tests and disc volatilization method for vapor phase antibacterial tests were applied. Cinnamon essential oil was found to be more effective against the tested microorganisms compared to the ethanol extract. This is due to the significant presence of cinnamaldehyde and eugenol. Ethanol extract was found to be ineffective against the two test strains. At higher concentration of the essential oil, the bacteria were more susceptible. Bacillus subtilis which is a Gram-positive bacteria was also found to be more vulnerable. Moreover, the vapor phase of the essential oil has been shown to possess high efficacy against both of the strains.

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Availability

B00610

(wh)

Available

Detail Information

Series Title

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Call Number

610

Publisher

: Swiss German University., 2009

Collation

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Language

English

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

PE

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