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

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• 作者：Bin Shan ; Yi-Zhong Cai ; John D. Brooks ; Harold Corke
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 11, 2007
• 年：2007
• 卷：55
• 期：14
• 页码：5484 - 5490
• 全文大小：282K
• 年卷期：v.55,no.14(July 11, 2007)
• ISSN：1520-5118

文摘

Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In thisstudy, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidalconcentration (MBC) of cinnamon stick extract were evaluated against five common foodbornepathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichiacoli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties.Major compounds in cinnamon stick were tentatively identified by gas chromatography-massspectrometry (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 bacteriatreated with the crude extract of cinnamon stick and its major components. This study suggests thatcinnamon stick and its bioactive components have potential for application as natural foodpreservatives.