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Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria.
J Agric Food Chem. 2007 Jul 11; 55(14):5484-90.JA

Abstract

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.

Authors+Show Affiliations

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17567030

Citation

Shan, Bin, et al. "Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum Burmannii): Activity Against Foodborne Pathogenic Bacteria." Journal of Agricultural and Food Chemistry, vol. 55, no. 14, 2007, pp. 5484-90.
Shan B, Cai YZ, Brooks JD, et al. Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. J Agric Food Chem. 2007;55(14):5484-90.
Shan, B., Cai, Y. Z., Brooks, J. D., & Corke, H. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry, 55(14), 5484-90.
Shan B, et al. Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum Burmannii): Activity Against Foodborne Pathogenic Bacteria. J Agric Food Chem. 2007 Jul 11;55(14):5484-90. PubMed PMID: 17567030.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. AU - Shan,Bin, AU - Cai,Yi-Zhong, AU - Brooks,John D, AU - Corke,Harold, Y1 - 2007/06/13/ PY - 2007/6/15/pubmed PY - 2007/9/20/medline PY - 2007/6/15/entrez SP - 5484 EP - 90 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 14 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17567030/Antibacterial_properties_and_major_bioactive_components_of_cinnamon_stick__Cinnamomum_burmannii_:_activity_against_foodborne_pathogenic_bacteria_ L2 - https://doi.org/10.1021/jf070424d DB - PRIME DP - Unbound Medicine ER -