Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): Activity against foodborne pathogenic bacteria

Bin Shan, Yi Zhong Cai, John D. Brooks, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

221 Scopus citations

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.

Original languageEnglish
Pages (from-to)5484-5490
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number14
DOIs
StatePublished - 11 Jul 2007
Externally publishedYes

Keywords

  • Antibacterial activity
  • Cinnamaldehyde
  • Cinnamomum burmannii
  • Cinnamon stick
  • Pathogenic bacteria
  • Phenolic compounds
  • Proanthocyanidins
  • Spices

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