Comparison of the Contents and Antimicrobial Activities of Commercial and Natural Cinnamon Oils

Abstract

There has been an increased interest in essential oils during recent years in accordance with new treatments against pathogens. The aim of the present study was to investigate the contents and compare the antimicrobial activity of different brands of commercial oils with two natural cinnamon oils obtained from the barks. Antibacterial and antifungal activity of cinnamon oils were estimated using disc diffusion and macro dilution methods against Enterococcus faecalis ATCC 19433, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923, methicillin resistant Staphylococcus aureus ATCC 43300, Pseudomonas aeruginosa ATCC 9027, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis ATCC 6633, Klebsiella pneumoniae RSKK 574, Candida albicans ATCC 10231, Candida albicans ATCC 033. The essential oils compositions were illuminated by GS-MS. Trans-cinnamaldehyde was the major compound of the essential oils obtained from the barks (C4 and C5; 92.3 and 90.1% respectively). The results of the commercial oils have revealed that these oils can be accepted as artificial oils. All the oils were showed antimicrobial activity in a range of doses thought to be from cinnamic aldehyde content.