Cassia Essential Oil Research Articles

Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant

Essential oils (EOs) blends can increase the action spectrum in order to obtain more effective applications. This study aimed to optimize a blend of EOs and its incorporation into an active whey protein based film. Migration tests were performed in a fatty food simulant to verify the effectiveness of the film regarding antioxidant capacity as well as antimicrobial tests. Simplex-centroid mixture design method was used to determine the optimal EOs blend for maximizing antimicrobial and antioxidant activities (ABTS+ assay). The combination that presented best results was composed by 51.0% of C. cassia EO, 34.0% C. zeylanicum EO, 15.0% R. officinalis EO and 0.0% O. basilicum EO. The EOs blend presented a high antimicrobial activity against Escherichia coli, Staphylococcus aureus and Penicillium spp. and high antioxidant activity (EC50=0.43mgmL−1) by DPPH assay. Whey protein film was prepared incorporating the EOs blend in different concentration levels (1, 2, 2.7 and 5%, w/w). The film with 5% (w/w) of EOs blend presented inhibition against all tested microorganisms while the film with 1, 2 and 2.7% (w/w) did not inhibit the bacteria. In the migration tests carried out with the food simulant ethanol 95% (v/v), the antioxidant capacity of the films for 10days at 5, 20 and 40°C, was not statistically significant (p>0.05) for the same film at different temperatures, except for the control film. Besides, it was demonstrated that over 30days the antioxidant activity of films decreased. This is an interesting application of EOs with various advantages, both for food and for Human Health.

Determining Odor-Active Compounds in a Commercial Sample of Cinnamomum cassia Essential Oil Using GC-MS and GC-O

The volatiles of a commercial sample of Cinnamomum cassia (Nees and T. Nees) J. Presl. essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). The identification of the components was confirmed by Kovats retention index and their quantities were established using internal standard. These analyses had led to the identification of 72 chemicals and quantification of 41 of them. The majority of volatiles identified belongs to oxygenated compounds (e.g., aldehydes) while non oxygenated terpenes represent about 18% of the oil. The odor quality of cassia essential oil was assessed by Gas Chromatography-Olfactometry (GC-O). Among the 26 components identified with GC-O, AEDA (Aroma Extract Dilution Analysis) has allowed to establish a number of components with high dilution factor (strongly odorous) such as cinnamaldehyde, 3-phenylpropanal, guaiacol and 2-phenylethanol.

Biological activities and major components determination in essential oils intended for a biodegradable food packaging

Since ancient times, aromatic plants have been used in food and in folk medicine. Currently, essential oils and their compounds are attracting great interest due to their proven action to preserve food quality, to extend foodś shelf-life and due to be natural. Essential oils from Ocimum basilicum (basil), Cinnamomun cassia (cinnamon), Cinnamomun zeylanicum (cinnamon) and Rosmarinus officinalis (rosemary) were analyzed by Gas Chromatography coupled with Flame Ionization Detector and with Mass Spectroscopy and by Ultra High Performance Liquid Chromatography with a Diode Array Detector. The antimicrobial activity against Escherichia coli, Staphylococcus aureus and Penicillium spp and antioxidant activities by FRAP, DPPH, ABTS+ and β-carotene bleaching assays were evaluated. C. cassia essential oils presented a strong antimicrobial activity, with a range of minimum inhibitory concentrations between 0.04–0.07mgmL−1, depending on the microorganism tested. The main compound of C. cassia essential oil, cinnamaldehyde, showed antimicrobial effectiveness. In general, C. zeylanicum essential oil and its major compound, eugenol, presented the highest antioxidant activity. Ultra High Performance Liquid Chromatography confirmed the results of the essential oils main constituents, analyzed firstly by Gas Chromatography. Ultra High Performance Liquid Chromatography technique showed to be a valuable alternative tool for the identification and quantification of the major compounds of essential oils, especially when these are incorporated into food packaging and there is the need of carrying out migration studies in food or food simulants. Cinnamon essential oils exhibited the highest biological activity directly related to its major compounds, eugenol and cinnamaldehyde. Essential oils showed to have high antioxidant and antimicrobial activity and therefore, they have great potential as natural additives of food packaging.

Reverse Phase Compatible TLC-Bioautography for Detection of Tyrosinase Inhibitors.

Reverse phase chromatography and bioautographic assays are key tools for natural product bioguided isolation; however, their direct coupling has not been fully achieved. To develop a bioautographic assay to detect tyrosinase inhibitors present in complex matrices sorbed on reverse phase (RP) TLC-plates that can be used for bioguided isolation of bioactive compounds. Enzyme gel entrapment with an amphiphilic copolymer was used for assay development. The gel turns into a brown "skin like" colour due to tyrosinase catalysed oxidation of l-tyrosine. The inhibitors are visualised as clear spots against a brown coloured background. The assay was able to localise cinnamaldehyde in Cinnamomum cassia essential oil, as its main constituent with known tyrosinase inhibition properties. The assay allowed the detection of 0.03% (w/w) of kojic acid co-spotted with a methanolic extract of Sphaeralcea bonariensis and chromatographed on RP-TLC. The developed assay is able to detect, with high sensitivity, tyrosinase inhibitors present in complex matrices that were chromatographed in RP-TLC. Results can be easily read by colour change, inhibitors appear as clear spots in a darker background. Copyright © 2016 John Wiley & Sons, Ltd.

Cinnamomum cassia essential oil and its major constituent cinnamaldehyde induced cell cycle arrest and apoptosis in human oral squamous cell carcinoma HSC-3 cells.

Cinnamomum cassia essential oil (CC-EO) has various functional properties, such as anti-microbial, hypouricemic, anti-tyrosinase and anti-melanogenesis activities. The present study aimed to evaluate the anti-cancer activities of CC-EO and its major constituent, cinnamaldehyde, in human oral squamous cell carcinoma HSC-3 cells. Determination of the cell viability, apoptotic characteristics, DNA damage, cell cycle analysis, reactive oxygen species (ROS) production, mitochondrial membrane potential, cytosolic Ca2+ level and intracellular redox status were performed. Our results demonstrated that CC-EO and cinnamaldehyde significantly decreased cell viability and caused morphological changes. The cell cycle analysis revealed that CC-EO and cinnamaldehyde induced G2/M cell cycle arrest in HSC-3 cells. The apoptotic characteristics (DNA laddering and chromatin condensation) and DNA damage were observed in the CC-EO-treated and cinnamaldehyde-treated HSC-3 cells. Moreover, CC-EO and cinnamaldehyde promoted an increase in cytosolic Ca2+ levels, induced mitochondrial dysfunction and activated cytochrome c release. The results of ROS production and intracellular redox status demonstrated that CC-EO and cinnamaldehyde significantly increased the ROS production and thiobarbituric acid reactive substance levels, and the cellular glutathione content and glutathione peroxidase activity were significantly reduced in HSC-3 cells. Our results suggest that CC-EO and cinnamaldehyde may possess anti-oral cancer activity in HSC-3 cells. © 2016 Wiley Periodicals, Inc. Environ Toxicol 32: 456-468, 2017.

An Essential Oil Blend Prevents Pseudomonas aeruginosa PA01 from Forming Biofilms

Essential oils are natural ingredients exhibiting antimicrobial and antioxidant effects. The properties of a mix of Allium sativum, Cinnamomum cassia and Mentha piperita essential oils are established in this study on a biofilm forming pathogen, Pseudomonas aeruginosa PA01. Minimal inhibitory and bactericidal concentrations were first determined on planktonic cells for the pure essential oils, then for the blend. A crystal violet assay provided the active concentration of a blend for bacterial biofilm. Pseudomonas aeruginosa PA01 planktonic and sessile cells were affected by a concentration of an essential oil blend of 0.125%. The active concentration of 0.1% was confirmed using a protocol developed on glass slides, for its activity on adhesion and biofilm formation. The experiment was then repeated in flow cells to monitor the structural biofilm development using confocal laser scanning microscopy. Pseudomonas aeruginosa PA01 adhesion was severely inhibited by the blend concentration at 0.5%. Its biofilm was strongly affected from a 0.1% blend concentration and was totally eradicated when the concentration reached 1%. The essential oil blend has an enlarged spectrum of activity and is effective on early biofilm development stages, with a concentration that does not involve bactericidal activities. These results are predictive for potential use of this blend as a cleanser.

Antifungal effect of cinnamon essential oil on Byssochlamys fulva in liquid medium and tomato sauce

This study was conducted to evaluate the antifungal activity of Cinnamomum cassia essential oils against Byssochalmys fulva in culture media and tomato sauce. The procedure had three steps; in the first step macrodilution method was used to determine the minimum inhibitory concentration (MIC) of cinnamon essential oils against the heat resistance of mold in culture media. The results showed that cinnamon was a promising antifungal substance with MIC of 400 ppm. In the second step, sensory evaluation of tomato sauce treated with 150, 250, 350 ppm concentrations of essential oil was assessed for flavor and odor of the food samples. Sample with 150 ppm cinnamon oil was accepted by panelists. In the third step, B. fulva was inoculated in tomato sauce 3 × 10−5 CFU/g and then 0, 150 ppm and the MIC concentration of essential oils were added to each sample and kept at 30 ± 0.5 °C for 2 months. In addition to these sample tests, sodium benzoate stopped growth of B. fulva at concentration of 250 ppm in culture media. Sodium benzoate at concentration of 250 ppm in tomato sauce was used as a positive control. Results showed that in the MIC concentrations of cinnamon essential oil and sodium benzoate fungal growth was completely retarded, but fungal growth was inhibited up to 72 % at 150 ppm concentration of cinnamon essential oils after 2 months. The main components of cinnamon essential oils, identified by gas chromatography-mass spectrometry, were (E)-cinnamaldehyde, α-Copaene and δ-Cadinene.

Effect of a Vietnamese Cinnamomum cassia essential oil and its major component trans-cinnamaldehyde on the cell viability, membrane integrity, membrane fluidity, and proton motive force of Listeria innocua.

The antibacterial mechanism of a Cinnamomum cassia essential oil from Vietnam and of its main component (trans-cinnamaldehyde, 90% (m/m) of C. cassia essential oil) against a Listeria innocua strain was investigated to estimate their potential for food preservation. In the presence of C. cassia essential oil or trans-cinnamaldehyde at their minimal bactericidal concentration (2700 μg·mL(-1)), L. innocua cells fluoresced green after staining with Syto9® and propidium iodide, as observed by epifluorescence microscopy, suggesting that the perturbation of membrane did not cause large pore formation and cell lysis but may have introduced the presence of viable but nonculturable bacteria. Moreover, the fluidity, potential, and intracellular pH of the cytoplasmic membrane were perturbed in the presence of the essential oil or trans-cinnamaldehyde. However, these membrane perturbations were less severe in the presence of trans-cinnamaldehyde than in the presence of multicomponent C. cassia essential oil. This indicates that in addition to trans-cinnamaldehyde, other minor C. cassia essential oil components play a major role in its antibacterial activity against L. innocua cells.

Cinnamomum cassia Essential Oil Inhibits α-MSH-Induced Melanin Production and Oxidative Stress in Murine B16 Melanoma Cells

Essential oils extracted from aromatic plants exhibit important biological activities and have become increasingly important for the development of aromatherapy for complementary and alternative medicine. The essential oil extracted from Cinnamomum cassia Presl (CC-EO) has various functional properties; however, little information is available regarding its anti-tyrosinase and anti-melanogenic activities. In this study, 16 compounds in the CC-EO have been identified; the major components of this oil are cis-2-methoxycinnamic acid (43.06%) and cinnamaldehyde (42.37%). CC-EO and cinnamaldehyde exhibited anti-tyrosinase activities; however, cis-2-methoxycinnamic acid did not demonstrate tyrosinase inhibitory activity. In murine B16 melanoma cells stimulated with α-melanocyte-stimulating hormone (α-MSH), CC-EO and cinnamaldehyde not only reduced the melanin content and tyrosinase activity of the cells but also down-regulated tyrosinase expression without exhibiting cytotoxicity. Moreover, CC-EO and cinnamaldehyde decreased thiobarbituric acid-reactive substance (TBARS) levels and restored glutathione (GSH) and catalase activity in the α-MSH-stimulated B16 cells. These results demonstrate that CC-EO and its major component, cinnamaldehyde, possess potent anti-tyrosinase and anti-melanogenic activities that are coupled with antioxidant properties. Therefore, CC-EO may be a good source of skin-whitening agents and may have potential as an antioxidant in the future development of complementary and alternative medicine-based aromatherapy.

Chemical composition and tyrosinase inhibitory activity of Cinnamomum cassia essential oil.

BackgroundEssential oils extracted from aromatic plants exhibit important biological activities and have become increasingly important for scientific research. The essential oil extracted from Cinnamomum cassia Presl (CC-EO) has various functional properties, however, little information is available regarding the tyrosinase inhibitory activity. Therefore, the objectives of this study were to investigate the chemical composition and tyrosinase inhibitory activity of the CC-EO.Resultscis-2-methoxycinnamic acid (43.06%) and cinnamaldehyde (42.37%) were found to be the two major components of the CC-EO identified by gas chromatography–mass spectrometry (GC-MS). The inhibitory activities of CC-EO and its major constituents were further evaluated against mushroom tyrosinase. The results showed that CC-EO and cinnamaldehyde exhibited anti-tyrosinase activities with IC50 values of 6.16 ± 0.04 mg/mL and 4.04 ± 0.08 mg/mL, respectively. However, cis-2-methoxycinnamic acid did not show any anti-tyrosinase activity. The inhibition kinetics were analyzed by Lineweaver-Burk plots and second replots, which revealed that CC-EO and cinnamaldehyde were mixed-type inhibitors. The inhibition constants (Ki) for CC-EO and cinnamaldehyde were calculated to be 4.71 ± 0.09 mg/mL and 2.38 ± 0.09 mg/mL, respectively.ConclusionThese results demonstrate that CC-EO and its major component, cinnamaldehyde, possess potent anti-tyrosinase activities and may be a good source for skin-whitening agents.Electronic supplementary materialThe online version of this article (doi:10.1186/1999-3110-54-10) contains supplementary material, which is available to authorized users.

Antifungal Effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essential Oils and Their Components Against Population of Aspergillus Species

Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw : 0.95 and 0.98). Main components of tested essential oils were: allyl trisulfide 40.05% (AT), cinnamaldehyde 87.23% (CC), and patchouli alcohol 44.52% (P). The minimal inhibitory concentration of the plant essential oils against A. flavus strains 3.2758 and 3.4408 and A. oryzae was 250 ppm (A. tuberosum and C. cassia), whereas Patchouli essential oil inhibited fungi at concentration > 1500 ppm. The essential oils exhibited suppression effect on colony growth at all concentrations (100, 175, and 250 ppm for A. tuberosum; 25, 50, and 75 for C. cassia; 100, 250, and 500 for P. cablin essential oil). Results of the study represent a solution for possible application of essential oil of C. cassia in different food systems due to its strong inhibitory effect against tested Aspergillus species. In real food system (table grapes), C. cassia essential oil exhibited stronger antifungal activity compared to cinnamaldehyde.

Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces

The antibacterial effects of Cinnamomum cassia essential oil (EO) and cinnamaldehyde were evaluated against single- and mixed-species cultivation of enteropathogenic Escherichia coli (EPEC) and Listeria monocytogenes attached to stainless steel. A central composite rotational design with two variables and eleven assays was used to optimize the concentrations (0.00–1.00% v/v for the EO and 0.00–0.80% v/v for cinnamaldehyde) and contact times (1–21 min). The models generated were validated, and the effectiveness of C. cassia EO and cinnamaldehyde was compared with that of commercially available chemical sanitizers. Cinnamaldehyde and C. cassia EO proved to be efficient alternatives to commercial chemical sanitizers in the reduction or elimination of sessile bacterial cells. The activity of these natural compounds was, in most cases, equivalent or superior to that of the chemical sanitizers tested. However, L. monocytogenes was more resistant than EPEC to C. cassia EO and cinnamaldehyde, and the bacterial association in mixed-species biofilms made them more susceptible to these compounds.

Atividade antifúngica de óleos essenciais frente a amostras clínicas de Candida albicans isoladas de pacientes HIV positivos

Objetivou-se avaliar a atividade antifúngica dos óleos essenciais de Ocimum basilicum L. (manjericão), Cymbopogon martinii L. (palmarosa), Thymus vulgaris L. (tomilho) e Cinnamomum cassia Blume (canela da china) sobre cepas de Candida albicans isoladas de pacientes HIV positivos e cepa padrão (ATCC 76845). Quinze amostras clínicas de C. albicans (C1-C15) foram repicadas em ágar Sabouraud Dextrose, para confecção de suspensões em solução salina estéril (0,9%) contendo 1,5 x 10(6) UFC mL-1. As emulsões dos óleos essenciais foram preparadas em água destilada estéril e tween 80, com concentrações variando entre 1024 µg mL-1 e 4 µg mL-1. A ação antifúngica foi determinada por meio da Concentração Inibitória Mínima (CIM) utilizando-se a técnica da microdiluição. Foram utilizados como controles positivos a nistatina e o miconazol (50 µg mL-1). Os testes foram realizados em triplicata, sendo a CIM, a menor concentração capaz de inibir o crescimento das leveduras, observada por método visual de acordo com a turvação do meio de cultura. Para C. albicans (ATCC 76845), a CIM do óleo essencial de C. cassia foi 64 µg mL-1, enquanto para óleo de C. martinii foi 1024 µg mL-1. Para as cepas clínicas, verificou-se que a CIM de C. cassia para 80% das cepas foi 64 µg mL-1, sendo a variação dos valores da CIM entre 128 µg mL-1 e 64 µg mL-1. Observou-se que para 66,6% das amostras clínicas, a CIM de C. martinii foi 612 µg mL-1. Constatou-se que a nistatina não apresentou atividade frente às cepas clínicas (C1-C15), enquanto a atividade antifúngica do miconazol foi verificada em 100% das amostras. Não se constatou atividade antimicrobiana dos óleos essenciais de O. basilicum e T. vulgaris, nas concentrações avaliadas. Concluiu-se que os óleos essenciais de C. cassia e C. martinii, em diferentes concentrações, apresentam atividade antifúngica sobre cepas de C. albicans isoladas de pacientes HIV positivos e cepa padrão (ATCC 76845). Entretanto não foi observada inibição antimicrobiana para os óleos de O. basilicum e T. vulgaris.

Antibacterial effect of cinnamon essential oil (Cinnamon cassia) in different concentration towards Streptococcus sanguis

Introduction: Streptococcus sanguis is a type of normal bacteria found in the oral cavity, particularly in plaque on tooth surfaces and can also be found in saliva, buccal mucosa, tongue and gingival sulcus. At present, the usage of herbal remedy for reducing plaque in oral cavity has been implemented widely and one of the herbal remedy used is cinnamon essential oil. The purpose of this study is to prove that there are differences in the antibacterial activity of cinnamon essential oil with different concentrations against Streptococcus sanguis. Methods: The study was performed using laboratory experiments, in which the sensitivity of the Streptococcus sanguis bacteria from the saliva of 10 KPBI batch 2006 dental students were tested in vitro against cinnamon essential oil by using Kirby-Bauer method. Results: The study shows that the cinnamon essential oil has different antibacterial abilities in inhibiting the growth of Streptococcus sanguis in different concentrations. This is due to the element cinnamaldehyde and eugenol that they posses as their main constituent. There is a significant difference between the antibacterial effects of Cinnamon cassia essential oil in different concentrations towards Streptococcus sanguis. Conclusion: Cinnamaldehyde and eugenol has been proved to have antibacterial effect towards wide variety of bacteria including Streptococcus sanguis.

Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process

The object of the research was to determine the antioxidant effect of cassia essential oil on deep-fried beef during the frying process. The rules and optimum processing conditions of deep-fried beef with addition of cassia essential oil were discussed through an orthogonal experiment and some single factor experiments (frying time, frying temperature, oil types and concentration of essential oil). The antioxidant effect was evaluated by peroxide and TBA value. Results showed that the antioxidant effect of cassia oil during the frying process was optimum under the conditions of 30 μL cassia oil/250 mL palm oil, 1.5 min at 150 °C. The main compositions of cassia oil were analysed by GC–MS method.

Antioxidative and Antimicrobial Activities of Cassia (Cinnamomum cassia) and Dill (Anethum graveolens L.) Essential Oils

Antioxidative and antimicrobial activities of essential oils of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) were investigated. Essential oils used in this study were added to soybean oil and stored at 65℃ for 9 days to examine their antioxidant activities using peroxide value (POV). The results showed that dill essential oil possessed a higher antioxidant activity than cassia essential oil. Strong antimicrobial activity was observed in cassia essential oil, whereas low activity was observed in dill essential oil against the test microorganisms. Heat stability and cell growth inhibitions were investigated with different concentrations of cassia oil. Results showed that cassia oil had thermal stability in a wide range of 70～160℃. Cassia inhibited cell growth of Bacillus cereus KCTC 1022, Micrococcus luteus ATCC 9341 and Escherichia coli ATCC 25922, but not great on Salmonella typhimurium ATCC 14028 at level of 200 ppm. In conclusion, the results indicate that dill essential oil could be a potential candidate for an antioxidative agent, while cassia essential oil could be suitable for use as an antimicrobial agent in the food industry.