Abstract
The interest in using antifungal instead of chemical preservatives in fruits and food products has been increasing in recent years. Regarding essential oils natural and liquid secondary plant metabolites are gaining importance of their use in the protection of foods. Since, they are safe and healthy. Cinnamon bark and leaf oils are selected essential oil. The antifungal activity of essential oil are mostly depend on its chemical constituents present in it which does not allowed the fungal hyphae and mycelium to grow in certain time of period. These oils are mainly used in pharmaceutical in order to preserve certain living entities. The phytochemicals present in this plant are mostly used for antifungal, antibacterial, antihistaminic, antipyretic etc. A review provides an overview of the current literature on cinnamon essential oils mainly antifungal activity, antibacterial activity, antioxidant activity, anti-mycotoxigenic activity.
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