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Sciences des Aliments

0240-8813
parution suspendue
An international journal of food science and technology
 

 ARTICLE VOL 27/3 - 2007  - pp.245-250  - doi:10.3166/sda.27.245-250
TITLE
Antibacterial activity of Cinnamomum zeylanicum fruit extracts

ABSTRACT

Cinnamomum zeylanicum Blume, the cinnamon of commerce, provides various types of oils depending on the part of the plant distilled. At present, cinnamon fruits are not being used for the production of volatile oils, also no report is available on its biological activities. Cinnamon fruits were powdered and extracted with benzene, ethyl acetate (EtOAc), methanol and water for 8 h each. The extracts were filtered, concentrated and dried under vacuum. Antibacterial activity of the above extracts were evaluated using pour plate method at 250, 500 and 1000 ppm concentrations against Bacillus cereus, B. coagulans, B. subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. All the crude extracts showed a broad spectrum of antibacterial activity. EtOAc and benzene extract showed higher antibacterial activity than methanol and water extracts.

AUTEUR(S)
P.S. NEGI, G.K. JAYAPRAKASHA, L. JAGANMOHAN RAO

KEYWORDS
Cinnamomum zeylanicum, antibacterial activity, Bacillus cereus, B.

CITATIONS
sda.revuesonline.com/revues/3/citation/10776.html

LANGUE DE L'ARTICLE
Anglais

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