scholarly journals Effects of Cinnamon (Cinnamomum spp.) in Dentistry: A Review

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4184
Author(s):  
Spartak Yanakiev
Keyword(s):  
Dental Caries ◽  
Essential Oil ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Basic Information ◽  
Oral Biofilm ◽  
Pure Compounds ◽  
Oral Pathogens ◽  
Cinnamon Essential Oil ◽  
Candidiasis Treatment

Dental medicine is one of the fields of medicine where the most common pathologies are of bacterial and fungal origins. This review is mainly focused on the antimicrobial effects of cinnamon essential oil (EO), cinnamon extracts, and pure compounds against different oral pathogens and the oral biofilm and the possible effects on soft mouth tissue. Basic information is provided about cinnamon, as is a review of its antimicrobial properties against the most common microorganisms causing dental caries, endodontic and periodontal lesions, and candidiasis. Cinnamon EO, cinnamon extracts, and pure compounds show significant antimicrobial activities against oral pathogens and could be beneficial in caries and periodontal disease prevention, endodontics, and candidiasis treatment.

Antimicrobial Activities of Coriander Seed Essential Oil and Silver Nanoparticles

2021 ◽  
Author(s):  
Kadriye Ozlem saygi ◽  
Birgul Kacmaz ◽  
Serdar Gul
Keyword(s):  
Silver Nanoparticles ◽  
Essential Oil ◽  
Bacterial Infections ◽  
Materials Science ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Elemental Distribution ◽  
Sem Images ◽  
X Ray ◽  
Coriander Seed

Abstract Bacterial infections are one of the most serious health problems all over the world, which cause need for the discovery of new drug. Since antibiotic resistance is a major threat to both humans and the environment, there is a need for studies on the antimicrobial properties of different forms of traditionally used plants. Herein, the seeds of coriander were used to isolate essential oil (EO) and to synthesise silver nanoparticles (C-AgNPs). The major oil constituents were characterized by GC-MS as Linalool (79.12%), Camphor (6.16%), γ-Terpinene (2.82%) and α-Pinene (2.67%). The synthesized AgNPs were characterized by UV-Visible spectrophotometry, Scanning Electron Microscopy (SEM), Energy Dispersive X-ray (EDX), X-ray difraction (XRD) and Fourier Tranmission Infrared (FTIR). The surface plasmon resonance (SPR) of C-AgNPs at 437 nm was recorded on the UV-Vis spectrometer. The spherical and homogenous of AgNPs was presented in SEM images. EDX showed elemental distribution and confirmed AgNPs. A characteristic intense peak was at 3.0 keV. The antibacterial activities of the essential oil and AgNPs form of coriander seed against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922 bacteria were investigated by broth microdilution test. AgNPs and essential oil of coriander can be expected to provide future opportunities in nanomedicine and materials science. AgNPs can be displayed synergistic antimicrobial effect when used in combination with essential oil.

Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

2019 ◽  
Vol 15 (9) ◽  
Author(s):  
Shuzhi Li ◽  
Jingyang Zhou ◽  
Yanan Wang ◽  
Anguo Teng ◽  
Kai Zhang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Processing ◽  
Antibacterial Agent ◽  
Inhibitory Concentration ◽  
Hydroxypropyl Methylcellulose ◽  
Antimicrobial Properties ◽  
Oil Emulsion ◽  
Oil Emulsions ◽  
Cinnamon Essential Oil

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

scholarly journals ALECRIM ( Rosmarinus officinalis L.): PROPRIEDADES ANTIMICROBIANA E QUÍMICA DO ÓLEO ESSENCIAL

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
ALEXANDRE PORTE ◽  
RONOEL LUIZ DE OLIVEIRA GODOY
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Oxygenated Compounds ◽  
Rosemary Oil ◽  
Bacteria And Fungi ◽  
Rosmarinus Officinalis L ◽  
And Chemical Properties

Apresenta breve revisão bibliográfica sobre a composição química e as propriedades antimicrobianas do óleo essencial de alecrim. Enfoca aspectos gerais, usos, atividade contra bactérias e fungos em alimentos e as principais substâncias do óleo de alecrim oriundo de diferentes países. Conclui que os compostos oxigenados são os responsáveis pelas atividades fisiológica e antimicrobiana, mas há discordância sobre os compostos majoritários, ora hidrocarbonetos ora oxigenados. ROSEMARY (Rosmarinus officinalis L.): ESSENTIAL OIL ANTIMICROBIAL AND CHEMICAL PROPERTIES Abstract This article presents a brief review on the chemical composition and antimicrobial properties of the rosemary essential oil. It focuses general features, uses, antimicrobial activity against bacteria and fungi in foods and the major compounds of the rosemary oil from different countries. Concludes that physiologic and antimicrobial activities are due to oxygenated compounds, but there is discordance about the major components if hydrocarbon or oxygenated monoterpenes.

scholarly journals Antimicrobial Properties of Cinnamon Essential Oil on Salmonella Typhimurium

2019 ◽  
Vol 33 (S1) ◽  
Author(s):  
Victoria R. Adams ◽  
Amanda K. Johnson ◽  
Fernanda B.O. Santos ◽  
Anael A Santos
Keyword(s):  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Antimicrobial Properties ◽  
Cinnamon Essential Oil

Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method

2019 ◽  
Vol 19 ◽  
pp. 147-154 ◽  
Author(s):  
Hadi Fasihi ◽  
Nooshin Noshirvani ◽  
Mahdi Hashemi ◽  
Mohammad Fazilati ◽  
Hossein Salavati ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Pickering Emulsion ◽  
Emulsion Method ◽  
Cinnamon Essential Oil

scholarly journals Antimicrobial activities of citronella (Cymbopogon nardus) essential oil against several oral pathogens and its volatile compounds

2020 ◽  
Vol 32 (1) ◽  
pp. 1
Author(s):  
Henny Zaliyana Ahmad Kamal ◽  
Tuan Nadrah Naim Tuan Ismail ◽  
Erry Mochamad Arief ◽  
Kannan Thirumulu Ponnuraj
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Inhibitory Activity ◽  
Antimicrobial Activities ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Therapeutic Effects ◽  
Cymbopogon Nardus ◽  
Oral Pathogens

Introduction: Cymbopogon nardus is a strong aromatic plant with relevant medicinal properties due to its essential chemical compounds and its potential therapeutic effects. This study was aimed to evaluate the antimicrobial activities of citronella essential oil against several oral pathogens and to identify the volatile compounds. Methods: The essential oil of C. nardus was purchased from Excellent Wisdom Sdn. Bhd., Malaysia. The source of raw material was collected from Malacca, the southern region of Malaysia, and the company made its taxonomic identification. An experimental in-vitro study was conducted on the essential oil processed from C. nardus genus Cymbopogon of Poaceae family. The in-vitro antimicrobial activities of C. nardus essential oil were evaluated against Streptococcus mutans (ATCC 25175), Streptococcus sobrinus (ATCC 33478), and Candida albicans (ATCC 10231) using agar well diffusion assay. The identification of the volatile compounds was performed using gas chromatography-mass spectrometry (GC-MS). Results: The C. nardus essential oil exhibited inhibitory activity against C. albicans at the concentration of 6.25%, whereby the inhibitory activity against S. mutans and S. sobrinus began at the concentration of 25%. The antimicrobial activity of C. nardus essential oil was statistically significant at the concentration of 50% in all tested pathogens. The GC-MS analysis of the C. nardus essential oil revealed the presence of few constituents, which include monoterpenes, diterpenes, sesquiterpenes and phenolic compounds. Monoterpenes were the major identified terpenoids and contributed to 54.45% of the total volatile composition. The main identified monoterpenes were citronellal (11.35%), z-Citral (11.34%), β-Myrcene (6.70%), and β-Trans-ocimene (6.03%), which was the first time β-Myrcene and β-Trans-ocimene was found in high percentage. Conclusion: C. nardus essential oil is an active antibacterial agent against several oral pathogens, and the percentages of active volatile compounds are different within different origins.

scholarly journals Chemical Composition and Antibacterial Activities of Sumac Fruit (Rhus coriaria) Essential Oil on Dental Caries Pathogens

2020 ◽  
Vol 14 (1) ◽  
pp. 142-146
Author(s):  
Parisa Moghadam ◽  
Shahram Dadelahi ◽  
Yasamin S. Hajizadeh ◽  
Milad G. Matin ◽  
Milad Amini ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Dental Caries ◽  
Essential Oil ◽  
Antibacterial Agents ◽  
Lactobacillus Rhamnosus ◽  
Antibacterial Activities ◽  
Inhibitory Effects ◽  
Rhus Coriaria ◽  
Oral Pathogens ◽  
The Common

Introduction: Dental caries is an infectious disease, and various microorganisms are involved in its progression. The common antibacterial agents against oral pathogens have many side effects and their excessive use cause drug resistance. Therefore, the identification of natural compounds and medicinal plants with antibacterial activity has been considered by the researchers. The Sumac (Rhus coriaria) is one of the native plants of Iran, which used as a food flavoring. Aims & Objectives: The aim of this study was to evaluate the antimicrobial activity of Sumac essential oil on oral pathogens, including Streptococcus mutans, Lactobacillus rhamnosus, and Actinomyces viscosus. Materials & Methods: In this study, the Sumac essential oil was prepared and its antibacterial activity was evaluated by disk diffusion, Minimum Inhibitory Concentration (MIC), and Minimum Bactericidal Concentration (MBC) methods on established terminology strains of S. mutans, L. rhamnosus, and A. viscosus. Results: The obtained results showed that the Sumac essential oil has high inhibitory effects against S. mutans, followed by L. rhamnosus and A. viscosus. The predominant compound in the Sumac essential oil was related to Beta-caryophyllene. Conclusion: In conclusion, Sumac essential oil has an appropriate antibacterial activity and can be used in the pharmaceutical industry to produce antibacterial agents and mouthwash, against oral infectious diseases and dental caries.

Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

2012 ◽  
Vol 262 ◽  
pp. 422-425
Author(s):  
Guang Fa Liu ◽  
Jian Qing Wang ◽  
Ya Zhu Zhao
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Properties ◽  
Tween 80 ◽  
Oregano Essential Oil ◽  
Plant Essential Oils ◽  
Uv Visible ◽  
Bioactive Agents ◽  
Cinnamon Essential Oil

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

scholarly journals ANTIMICROBIAL PROPERTIES OF NANO-EMULSION FORMULATED FROM GARLIC, GINGER AND CINNAMON EXTRACTS AGAINST Escherichia coli AND Salmonella typhi

2018 ◽  
Vol 19 (2) ◽  
pp. 75
Author(s):  
Hernani Hernani ◽  
Kun Tanti Dewandari
Keyword(s):  
Escherichia Coli ◽  
Particle Size ◽  
Raw Materials ◽  
Antimicrobial Properties ◽  
Salmonella Typhi ◽  
Antimicrobial Activities ◽  
E Coli ◽  
High Pressure Homogenizer ◽  
Cinnamon Essential Oil ◽  
Nano Emulsion

<p class="abstrakinggris">Garlic, ginger and cinnamon had been reported for their antimicrobial activities, for instance against <em>Escherichia coli</em> and <em>Salmonella typhi</em>. The present study aimed to test antimicrobial activities of nanoemulsion of the mixture of garlic, ginger and cinnamon. The nanoemulsion was formulated from the mixture of garlic and ginger extracts and cinnamon essential oil at the ratio of 80:10:10 using a high pressure homogenizer at 300 bars for 5 cycles. The  nanoemulsion powder was prepared using a spray dryer with the inlet and outlet temperatures of 160–170 °C and 70–80 °C, respectively, and maltodextrin as a filler. The nanoemulsion was tested against <em>E. coli</em> and <em>S. typhi</em>. The particle size of nanoemulsion and powdered formulas were characterized using a scanning electron microscope. The LC<sub>50</sub> values were identified based on the Brine Shrimp Lethality Test. The results showed that quality of the raw materials confirmed the WHO requirements. The particle size of the emulsion ranged from 151 to 306 nm with the polydispersity index of 0.39–0.52. The 10% and 15% active compounds of the nanoemulsion inhibited <em>E. coli</em> and <em>S. thypi</em> with the LC<sub>50</sub> values of 680.15–970.50 ppm and 607.17–903.31 ppm, respectively. The study suggests that the nanoemulsion of a mixture of garlic, ginger and cinnamon extracts could be developed as a food preservative.</p>

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