Chemical composition and Antimicrobial activities of Cinnamomum zeylanicum Blume dry Leaves essential oil against Food-borne Pathogens and Adulterated Microorganisms

Abstract

Essential oils of cinnamon species have lot-of biological activities including antimicrobial, antioxidant and antifungal properties. Furthermore, cytotoxic and apoptotic activities of several constituents were identified throughout its biological properties. In the present paper, essential oil (EO) obtained by hydrodistillation of leaves of Cinnamomum zeylanicum Blume (Lauraceae) collected respectively at Cocotomey (Atlantique, Southern Benin) was analyzed using capillary GC and GC/MS. The aim of the present work was to evaluate antibacterial and antifungal activities of this Eo in relation with its chemical composition. Minimum inhibitory concentration (MIC) and mycelial growth inhibition were investigated on C. albicans, Aspergillus ochraceus, Aspergillus parasiticus, Fusarium oxysporum and Penicilium digitatum. The EO was mainly composed of (E) cinnamaldehyde (37.6%), cinnamyl acetate (23.7%), cinnamyl benzoate (16.4%) and other compounds. The oil have shown significant antibacterial properties against E. coli ATCC 25922 (MIC = 0.80mg.ml-1), S. aureus ATCC 25923 (MIC = 0.20mg.ml -1 ) and fungicidal activity against C. albicans (MIC = 0.40mg.ml -1 ), fungistatic activities against Aspergillus ochraceus, Aspergillus parasiticus and fungicidal against Fusarium oxysporum and Penicilium digitatum . Results obtained in the present study indicate the possibility of exploiting cinnamon essential oil in the fight against food-borne pathogens and adulterated microorganisms responsible for biodeterioration of stored foodstuffs.