Chemical Components of Essential Oils from Woods of Cinnamomum burmanii (Ness) BL, Santalum album Linn., and Cryptocarya massoia (Oken) Kosterm and Their Application as Antibacterial Additives in Transparent Herbal Soaps

This study aimed to analyze the chemical components and antibacterial activity of essential oils from kamboja (Plumeria alba L.), sedap malam (Polianthes tuberosa L.), and kenanga (Cananga ordorata L.) flowers against Staphylococcus aureus ATTC 25923. Additionally, the study explored the application of these essential oils as bio additives in transparent solid bath soap. The research consisted of several stages: isolation and identification of chemical components of essential oils using the GC-MS Method, transparent solid bath soap formulation, antibacterial activity test of essential oils and transparent solid bath soaps against Staphylococcus aureus ATTC 25923, organoleptic test (color, aroma, transparency, solidity, and foam) and quality test of transparent solid bath soaps (pH, water content, foam stability, saponification number, and transparency). The essential oils extracted from kamboja, sedap malam, and kenanga flowers were found to contain 17, 20, and 20 compounds, respectively. Based on the result of GC-MS analysis showed that the predominant chemical components in each essential oil were 1,1’-oxydi-2-propanol (21.01%) for kamboja, benzyl ethanoate (24.52%) for sedap malam, and caryophyllene (43.77%) for kenanga. Transparent solid bath soaps with the highest antibacterial activity against S. aureus ATTC 25923 were obtained in the formula added with kamboja, sedap malam and kenanga flowers essential oils at 3.0%, 3.0%, and 3.0%, respectively, with respective inhibitory power of 14.48 mm (strong), 13.73 mm (strong) and 13.56 mm (strong) in diameter. Organoleptic tests revealed that each soap type exhibited characteristic of the respective flower. All soap types demonstrated good quality based on parameters such as pH, water content, foam stability, saponification number and transparency. Keywords: Cananga ordorata L., essential oil, Plumeria alba L., Polianthes tuberosa L., transparent solid bath soap

The detection of resistant strains of Clostridioides difficile against existing antibiotics and the side effects led to the investigation of alternative agents. Inhibition zones of various essential oils to four strains of C.difficile and other Clostridium species ranged from 8·32 to 44·18 mm. The highest zone was observed in cinnamon and tea tree essential oils. and The MIC values varied between 0·39-25 (%, v/v). The main components were cinnamaldehyde (85·64%) in cinnamon essential oil, 4-terpineol (83·6%) was determined in tea tree essential oil. Additive effects were found between cinnamon essential oil and vancomycin and between cinnamon and tea tree essential oils, and the FICI values were 0·512 and 0·517, respectively. Both cinnamon and tea tree essential oils showed antibiofilm activities against all tested C. difficile strains at all tested concentrations. Essential oils may be used as a supplement in addition to treatment in the control of C. difficile-related diseases.

The bacterial contamination of meat is a global concern, especially for the risk of Salmonella infection that can lead to health issues. Artificial antibacterial compounds used to preserve fresh meat can have negative health effects. We investigated the potential of natural essential oils (EOs), namely Mentha arvensis (mint) and Cinnamomum cassia (cinnamon) EOs, to prevent contamination of the food pathogen, Salmonella enterica subsp. enterica serotype Typhimurium, in vitro and on chicken skin. The gas chromatography-mass spectrometry (GC-MS) technique was used to determine the compositions of mint EO (MEO) and cinnamon EO (CEO); the most abundant compound in MEO was menthol (68.61%), and the most abundant compound was cinnamaldehyde (83.32%) in CEO. The antibacterial activity of MEO and CEO were examined in vapor and direct contact with S. typhimurium at temperatures of 4 °C, 25 °C, and 37 °C. The minimal inhibitory concentration at 37 °C for MEO and CEO reached 20.83 µL/mL, and the minimal bactericidal concentration of CEO was the same, while for MEO, it was two-fold higher. We report that in most tested conditions in experiments performed in vitro and on chicken skin, CEO exhibits a stronger antibacterial effect than MEO. In the vapor phase, MEO was more effective against S. typhimurium than CEO at 4 °C. In direct contact, the growth of S. typhimurium was inhibited more efficiently by MEO than CEO at small concentrations and a longer exposure time at 37 °C. The exploration of CEO and MEO employment for the inhibition of Salmonella bacteria at different temperatures and conditions expands the possibilities of developing more environment- and consumer-friendly antibacterial protection for raw meat.

In this study the effect of Chitosan-PLA (CH-PLA) film enriching with cinnamon essential oil (CEO) and ginger essential oil (GEO) were analyzed to investigate the mechanical and antibacterial properties. Resulting were improved the tensile strength (TS) effect of CEO and GEO addition to CH-PLA film by decrease about 47.39% for CEO and 66.85% for GEO compared to the film without essential oil. Blending CEO and GEO into CH-PLA film can also increase with increasing essential oil. CEO and GEO oil can increase 2.95 and 2.9 of elongation percentage compared to the film without essential oil on 2%of essential oil. CH-PLA film containing additional of CEO and GEO had no important effect on the CH-PLA film thickness. The film thickness for each essential oil composition varied from 0.10 to 0.13 m, while CH-PLA film containing CEO and GEO decrease total weight loss and bacterial population of milkfish satay compared with uncoated and coated without EO milkfish satay.

This study investigated the effects of adding essential oils of garlic, ginger, turmeric, and cinnamon to drinking water on cardiac, hepatic, nephrotic, and splenic oxidative status of broiler chickens. A batch of 200 1-d old Arbo acre broiler chicks was administered with Control (Water: no additive), 30 ml/L of cinnamon, ginger, turmeric, or garlic essential oils in drinking water for 42 d. On day 43, three broiler chickens/replicates were sampled randomly, sacrificed, and eviscerated. The hearts, spleens, kidneys, and livers were excised and assayed for glutathione peroxidase, total antioxidant activity, catalase, superoxide dismutase, and lipid peroxidation using standard protocols. In spleen broiler chickens, all additive essential oils increased (P < 0.05) total antioxidant activity. Catalase, superoxide dismutase, and glutathione peroxidase significantly increased (P < 0.05) in garlic, ginger, and turmeric essential oils except cinnamon. In kidney broiler chickens, lipid peroxidation was significantly reduced (P < 0.05) in all the additive essential oils. Garlic, cinnamon, and ginger essential oils increased (P < 0.05) catalase, superoxide dismutase, and glutathione peroxidase in kidney broiler chickens. In liver broiler chickens, lipid peroxidation, and glutathione peroxidase were higher (P < 0.05) in cinnamon essential oil than other additive essential oils. Superoxide dismutase and catalase were higher (P < 0.05) in turmeric essential oils. In heart broiler chickens, all the additive essential oils significantly decreased (P < 0.05) lipid peroxidation and increased (P < 0.05) total antioxidant activity. In conclusion, oral garlic, turmeric, and ginger essential oils supplementation did not reduce lipid peroxidation in spleen, whereas cinnamon essential oil caused lipid peroxidation in liver of broiler chickens.

Modifying the composition of dental restorative materials with antimicrobial agents might induce their antibacterial potential against cariogenic bacteria, e.g., S. mutans and L. acidophilus, as well as antifungal effect on C. albicans that are major oral pathogens. Essential oils (EOs) are widely known for antimicrobial activity and are successfully used in dental industry. The study aimed at evaluating antibacterial and antifungal activity of EOs and composite resin material (CR) modified with EO against oral pathogens. Ten EOs (i.e., anise, cinnamon, citronella, clove, geranium, lavender, limette, mint, rosemary thyme) were tested using agar diffusion method. Cinnamon and thyme EOs showed significantly highest antibacterial activity against S. mutans and L. acidophilus among all tested EOs. Anise and limette EOs showed no antibacterial activity against S. mutans. All tested EOs exhibited antifungal activity against C. albicans, whereas cinnamon EO showed significantly highest and limette EO significantly lowest activity. Next, 1, 2 or 5 µL of cinnamon EO was introduced into 2 g of CR and microbiologically tested. The modified CR showed higher antimicrobial activity in comparison to unmodified one. CR containing 2 µL of EO showed the best antimicrobial properties against S. mutans and C. albicans, while CR modified with 1 µL of EO showed the best antimicrobial properties against L. acidophilus.

In vitro assessment of synergistic combinations of essential oils against Rhipicephalus (Boophilus) microplus (Acari: Ixodidae)

The demand for healthier products by consumers has prompted research into the use of essential oils (EOs), which are known for their antimicrobial properties. This study investigated the antimicrobial properties of EOs as a potential alternative to synthetic preservatives, specifically, cinnamon, clove, and oregano EOs, as well as their majority compounds (cinnamaldehyde, eugenol, and carvacrol) on Clostridium sporogenes inoculated in hams. The findings of the study revealed that cinnamon EO and its major compound cinnamaldehyde were the most efficient in inhibiting the growth of C. sporogenes, demonstrating the lowest minimum bactericidal concentration MBC (0.1%). The combination of oregano EO, cinnamon EO, cinnamaldehyde, and carvacrol led to a significant decrease in bacterial growth (approximately 3 log) after 28 days in hams. Furthermore, the presence of spores was not observed for 14 days (at 14°C) and 21 days (at 7°C) of storage, indicating a delay in sporulation. The treatments using the combination of EOs, and their major compounds had minimal impact on the color of the hams while maintaining the physicochemical characteristics of the product. This study demonstrates that EOs and their major compounds can be applied as natural preservatives in ham, offering a potential alternative for reducing the use of nitrites in various food types. The research emphasizes the antibacterial efficacy of cinnamon, clove, and oregano EOs, along with their major compounds, in inhibiting C. sporogenes in ham. The findings indicate that these natural alternatives could be valuable in preserving food products and reducing the reliance on synthetic preservatives.

Pucuk merah (Syzygium myrtifolium Walp.) is an ornamental plant from the Myrtaceae family. Several phytochemical tests from previous researchers reported that pucuk merah contains secondary metabolites that have benefits such as antioxidants, antibacterials, and anti-cancer. In addition, the distinctive aroma produced from pucuk merah leaves indicates the presence of essential oils whose bioactivity can be studied. Still, there has been no report on this plant's chemical components or bioactivity. Therefore, this study aims to determine the content of chemical components of pucuk merah essential oil and their bioactivity as antibacterial and toxicity. The isolation of essential oils was carried out by the hydro distillation method. The chemical components of essential oils were analyzed using the Gas Chromatography-Mass Spectrometry (GC-MS) method. GC-MS results showed the presence of 42 compounds with four main compounds, namely caryophyllene (23.45%), 3-carene (15.67%), α-terpineol (10.74%), and α-pinene (5.98%) ). Antibacterial test of pucuk merah essential oil using the disc diffusion method showed strong activity against Staphylococcus aureus and Escherichia coli with inhibition zones of 16.15 ± 2.03 and 16.13 ± 1.74 mm at 100% concentration. The results of the toxicity test of pucuk merah essential oil using the BSLT (Brine Shrimp Lethality Test) method on Artemia salina Leach shrimp larvae showed strong toxic properties with an LC50 value of 3.99 µg/mL.

The antimicrobial activity of the essential oils (EOs) from cinnamon bark, oregano, mustard, and of their major components cinnamaldehyde, carvacrol, and allyl isothiocyanate (AIT) was evaluated as a gaseous treatment to reduce Salmonella enterica serovar Typhimurium in vitro and on tomatoes. In vitro tests showed that mustard EO and AIT had the greatest inhibition of Salmonella, followed by cinnamon EO and cinnamaldehyde, while oregano and carvacrol showed the least inhibition. Scanning electron microscopy images of S. Typhimurium on tomatoes suggest that the EOs and their major components damaged the bacteria, and the damage was more obvious after posttreatment storage at 10 °C for 4 and 7 d. Salmonella on inoculated tomatoes was reduced by more than 5 log colony forming units (CFU)/g by mustard EO and AIT, by 4.56 and 3.79 log CFU/g following cinnamon EO and cinnamaldehyde treatments, respectively, and 1.54 and 3.37 log CFU/g after oregano EO and carvacrol treatments, respectively. Mustard EO and AIT induced discoloration, softening, and loss of the vitamin C and lycopene during 21 d of storage at 10 °C, while treatment with cinnamon EO and cinnamaldehyde did not result in significant changes in tomato quality. Tomatoes treated with oregano EO had better quality than nontreated samples after storage. Therefore, treatment with cinnamon and oregano EO and their major components appeared to be feasible for inactivation of Salmonella on tomatoes and maintaining quality.

Bovine mastitis, predominantly caused by Staphylococcus aureus, represents a critical issue in the dairy industry due to its impact on milk production and the growing concern aboutantimicrobial resistance. Essential oils can be a novel alternative for treatment againstantibiotic-resistant bacterial pathogens, and it is essential to test their activity against mastitis-associated wild bacteria from specific regions, mainly when information is limited. Therefore, this study aimed to evaluate the antibacterial activity of tea tree, rosemary, and cinnamon oilsagainst seven Staphylococcus strains isolated from cases of bovine mastitis from NorthwestMexico. Different tea tree, rosemary, and cinnamon essential oil concentrations were testedusing the agar diffusion method. The minimum inhibitory concentration and the minimum bactericidal concentration were determined. Cinnamon essential oil showed the bestantibacterial activity, followed by rosemary and tea tree oils. A lower minimum inhibitoryconcentration (0.312 mg/mL) and minimum bactericidal concentration (0.625 mg/mL) of cinnamon essential oil than those of tea tree and rosemary were estimated, from which doubleconcentrations to achieve the same effect were required. A lower concentration of cinnamonessential oil was required to obtain a value of 0 log CFU/mL compared with rosemary and teatree oils. These findings emphasize the importance of exploring natural products like essentialoils for managing bovine mastitis and reducing reliance on conventional antibiotics. Cite this article as: López-Mata, M. A., Valenzuela-Sánchez, J. F., González-González, J. N., Morales-Figueroa, G. G., Lizardi-Mendoza, J., Pérez-Morales, R., Guerrero-Encinas, I., &amp;Quihui-Cota, L. (2025). Cinnamon, tea tree, and rosemary essential oils against wildStaphylococcus aureus strains isolated from bovine mastitis in northwest Mexico. ActaVeterinaria Eurasia, 2025, 51, 0013, doi:10.5152/actavet.2025.25013.

Bovine mastitis, predominantly caused by Staphylococcus aureus, represents a critical issue in the dairy industry due to its impact on milk production and the growing concern aboutantimicrobial resistance. Essential oils can be a novel alternative for treatment againstantibiotic-resistant bacterial pathogens, and it is essential to test their activity against mastitis-associated wild bacteria from specific regions, mainly when information is limited. Therefore, this study aimed to evaluate the antibacterial activity of tea tree, rosemary, and cinnamon oilsagainst seven Staphylococcus strains isolated from cases of bovine mastitis from NorthwestMexico. Different tea tree, rosemary, and cinnamon essential oil concentrations were testedusing the agar diffusion method. The minimum inhibitory concentration and the minimum bactericidal concentration were determined. Cinnamon essential oil showed the bestantibacterial activity, followed by rosemary and tea tree oils. A lower minimum inhibitoryconcentration (0.312 mg/mL) and minimum bactericidal concentration (0.625 mg/mL) of cinnamon essential oil than those of tea tree and rosemary were estimated, from which doubleconcentrations to achieve the same effect were required. A lower concentration of cinnamonessential oil was required to obtain a value of 0 log CFU/mL compared with rosemary and teatree oils. These findings emphasize the importance of exploring natural products like essentialoils for managing bovine mastitis and reducing reliance on conventional antibiotics. Cite this article as: López-Mata, M. A., Valenzuela-Sánchez, J. F., González-González, J. N., Morales-Figueroa, G. G., Lizardi-Mendoza, J., Pérez-Morales, R., Guerrero-Encinas, I., &amp;Quihui-Cota, L. (2025). Cinnamon, tea tree, and rosemary essential oils against wildStaphylococcus aureus strains isolated from bovine mastitis in northwest Mexico. ActaVeterinaria Eurasia, 2025, 51, 0013, doi:10.5152/actavet.2025.25013.

Clove essential oil (EO), used as an antiseptic for oral health, is effective against cavities and is added to products like mouthwash and toothpaste (Agrawal et al., n.d.), (Nuñez &amp; Aquino, 2012). Cinnamon EO contains anti-inflammatory and antibacterial properties that can help with gum disease and tooth pain (Yanakiev, 2020). The minimum inhibitory concentration (MIC) of both cinnamon and clove EO was studied in this paper. Oral bacteria from the cheek were sampled for this experiment and allowed to grow on LB plates containing either clove or cinnamon essential oils diluted to 12.25%, 56.125% and 64.9% concentrations. Cinnamon EO had a lower MIC than clove EO. Cinnamon EO’s MIC was less than 12.25% while clove EO’s MIC was between 12.25% and 56.125%. Both EO’s were able to reduce bacterial growth and can be used as an antimicrobial agent for external use or for those with limited access to modern oral care.

AimsWe investigated the antibacterial effect of seven essential oils (EOs) and one EO‐containing liquid phytogenic solution marketed for poultry and pigs (‘Product A’) on chicken pathogens, as well as the relationship between minimum inhibitory concentration (MIC) in EOs and antibiotics commonly administered to chicken flocks in the Mekong Delta (Vietnam).Methods and ResultsMicellar extracts from oregano (Origanum vulgare), cajeput (Melaleuca leucadendra), garlic (Allium sativum), black pepper (Piper nigrum), peppermint (Mentha × piperita L.), tea tree (Melaleuca alternifolia), cinnamon (Cinnamomum zeylanicum) EOs and Product A were investigated for their MIC against Avibacterium endocarditidis (N = 10), Pasteurella multocida (N = 7), Ornitobacterium rhinotracheale (ORT) (N = 10), Escherichia coli (N = 10) and Gallibacterium anatis (N = 10). Cinnamon EO had the lowest median MIC across strains (median 0.5 mg/ml [IQR, interquartile range 0.3–2.0 mg/ml]), followed by Product A (3.8 mg/ml [1.9–3.8 mg/ml]), oregano EO (30.4 mg/ml [7.6–60.8 mg/ml]) and garlic 63.1 mg/ml [3.9 to >505.0 mg/ml]. Peppermint, tea tree, cajeput and pepper EOs had all MIC ≥219 mg/ml. In addition, we determined the MIC of the 12 most commonly used antibiotics in chicken flocks in the area. After accounting for pathogen species, we found an independent, statistically significant (p < 0.05) positive correlation between MIC of 10 of 28 (35.7%) pairs of EOs. For 67/96 (69.8%) combinations of EOs and antibiotics, the MICs were correlated. Of all antibiotics, doxycycline was positively associated with the highest number of EOs (peppermint, tea tree, black pepper and cajeput, all p < 0.05). For cinnamon, the MICs were negatively correlated with the MICs of 11/12 antimicrobial tested (all except colistin).ConclusionsIncreases in MIC of antibiotics generally correlates with increased tolerance to EOs. For cinnamon EO, however, the opposite was observed.Significance and Impact of the StudyOur results suggest increased antibacterial effects of EOs on multi‐drug resistant pathogens; cinnamon EO was particularly effective against bacterial poultry pathogens.

In vitro anticariogenic and antibiofilm activities of toothpastes formulated with essential oils