Synergistic effects of cinnamaldehyde and cinnamic acid in cinnamon essential oil against S. pullorum

The study was done to identify the most active fungitoxic component of cinnamon bark (Cinnamomum zeylanicum) oil that can be used as a marker for standardization of cinnamon extract or oil based natural preservative of stored seeds. Aspergillus flavus and A. ruber were used as test fungi. The hexane extracted crude oil and the hydro-distilled essential oil from cinnamon bark had complete growth inhibition concentration (CGIC) of 300 and 100 µl/l, respectively. Both oils produced three fractions on preparative thin layer silica-gel chromatography plates. The fraction-2 of either oil was the largest and most active, with CGIC of 200 µl/l, but the fungitoxicity was also retained in the other two fractions. The fraction-1 and 3 of the crude oil reduced growth of both the fungal species by 65%, and those of distilled oil by 45% at 200 µl/l. The CGIC of these fractions from both the sources was above 500 µl/l. The gas chromatography and mass spectrometry (GC-MS) of the fraction-2 of the hexane extract revealed that it contained 61% cinnamaldehyde, 29% cinnamic acid, and two minor unidentified compounds in the proportion of 4% and 6%. The GC-MS of the fraction-2 of the distilled oil revealed that it contained 99.1% cinnamaldehyde and 0.9% of an unidentified compound. The CGIC of synthetic cinnamaldehyde was 300 µl/l and that of cinnamic acid above 500 µl/l. The 1:1 mixture of cinnamaldehyde and cinnamic acid had CGIC of 500 µl/l. The data revealed that cinnamaldehyde was the major fungitoxic component of hexane extract and the distilled essential oil of cinnamon bark, while other components have additive or synergistic effects on total fungitoxicity. It is suggested that the natural seed preservative based on cinnamon oil can be standardized against cinnamaldehyde.

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Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

Zeitschrift für Naturforschung C ◽

10.1515/znc-2020-0051 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Nursenem Karaca ◽

Görkem Şener ◽

Betül Demirci ◽

Fatih Demirci

Keyword(s):

Staphylococcus Aureus ◽

Essential Oil ◽

Antibacterial Effect ◽

Synergistic Effects ◽

Pharmaceutical Formulations ◽

Human Pathogens ◽

Broth Microdilution ◽

Antibacterial Effects ◽

Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

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Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil

Journal of Materials Research and Technology ◽

10.1016/j.jmrt.2020.12.091 ◽

2020 ◽

Author(s):

R. Syafiq ◽

S.M. Sapuan ◽

M.R.M. Zuhri

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Barrier Properties ◽

Biocomposite Films ◽

Cinnamon Essential Oil

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Antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion against multi-species oral biofilms

Scientific Reports ◽

10.1038/s41598-021-85375-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yeo-Jin Jeong ◽

Hee-Eun Kim ◽

Su-Jin Han ◽

Jun-Seon Choi

Keyword(s):

Essential Oil ◽

Repeated Measures ◽

Antibacterial Properties ◽

Three Solutions ◽

Bacterial Colony ◽

Biofilm Model ◽

Oral Biofilms ◽

Cinnamon Essential Oil ◽

Cocamidopropyl Betaine ◽

Bovine Enamel

AbstractCinnamon essential oil (CEO) has antibacterial properties, but its ability to suppress the formation of multi-species oral biofilms has not been fully elucidated. This study evaluated the antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion (CEON) against oral biofilms formed using a microcosm biofilm model. The biofilms were formed on bovine enamel specimens over a 7-day period, during which all specimens were treated with one of three solutions: 5% CEON (n = 35), 0.5% cocamidopropyl betaine (n = 35), or 0.12% chlorhexidine gluconate (CHX; n = 35). Antibacterial and antibiofilm activities were determined by the red/green ratios (R/G values) of 7-day-old mature biofilms photographed with quantitative light-induced fluorescence-digital, the number of aciduric bacterial colony-forming units (CFUs) within each biofilm, and the absorbance of bacterial suspensions. One-way and repeated-measures analysis of variance were performed to compare differences among the three solutions. R/G values were lowest in the 0.12% CHX group, but not significantly differ from the 5% CEON group. The number of CFUs and absorbance were lowest in the 5% CEON group. This study showed that nanoemulsified CEO inhibited the maturation of multi-species oral biofilms and the growth of oral microorganisms in biofilms, including aciduric bacteria that cause dental caries.

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