African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5223

Full Length Research Paper

Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes

Charu Gupta1*, Amar P. Garg2, Ramesh C. Uniyal1 and Archana Kumari2
1Amity Institute for Herbal Research and Studies,Amity University Uttar Pradesh, Noida, U.P., India. 2Department of Microbiology, Chaudhary Charan Singh University,Meerut-250005, U.P., India.
Email: [email protected]

  •  Accepted: 02 September 2008
  •  Published: 30 September 2008


The aim of the present study was to assess the antimicrobial activities of cinnamon (Cinnamomum zeylanicum) extract (50% ethanol) and its oil, and to compare their effectiveness against ten bacteria (seven Gram-positive and three Gram-negative) and seven fungi by agar well diffusion assays. Cinnamon oil exhibited a broad spectrum of antagonistic activity, as compared to its extract, by inhibiting both bacteria and fungi. The oil was found to be very effective with a lowest minimum inhibitory concentration (MIC) of 1.25% (v/v) against Bacillus sp.,Listeria monocytogenes, E. coli and Klebsiella sp.  Amongst the fungi, Rhizomucorsp. was found to be highly sensitive to the oil.  Therefore, this study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and that it has the potential to be used as food biopreservative.


Key words: Antimicrobial, cinnamon, biopreservative, food borne pathogens, agar well diffusion, essential oil.