Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii):  Activity against Foodborne Pathogenic Bacteria

Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-07, Vol.55 (14), p.5484-5490
Main Authors: Shan, Bin, Cai, Yi-Zhong, Brooks, John D, Corke, Harold
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
antibacterial properties
Aroma and flavouring agent industries
Bacillus cereus
Bacillus cereus - drug effects
Biological and medical sciences
cinnamaldehyde
Cinnamomum
Cinnamomum burmannii
Cinnamomum zeylanicum - chemistry
Escherichia coli
Escherichia coli - drug effects
food biopreservatives
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Listeria monocytogenes
Listeria monocytogenes - drug effects
Plant Bark - chemistry
plant extracts
Plant Extracts - pharmacology
polyphenols
proanthocyanidins
Proanthocyanidins - pharmacology
Salmonella - drug effects
Salmonella anatum
Salmonella enterica subsp. enterica serovar Anatum
spices
Staphylococcus aureus
Staphylococcus aureus - drug effects
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Summary:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. Keywords: Cinnamon stick; Cinnamomum burmannii; spices; antibacterial activity; pathogenic bacteria; phenolic compounds; cinnamaldehyde; proanthocyanidins
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070424d