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Article: Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): Activity against foodborne pathogenic bacteria

TitleAntibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): Activity against foodborne pathogenic bacteria
Authors
KeywordsAntibacterial activity
Cinnamaldehyde
Cinnamomum burmannii
Cinnamon stick
Pathogenic bacteria
Phenolic compounds
Proanthocyanidins
Spices
Issue Date2007
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 14, p. 5484-5490 How to Cite?
AbstractCinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. © 2007 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/89320
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShan, Ben_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorBrooks, JDen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T09:55:22Z-
dc.date.available2010-09-06T09:55:22Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2007, v. 55 n. 14, p. 5484-5490en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89320-
dc.description.abstractCinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives. © 2007 American Chemical Society.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAntibacterial activityen_HK
dc.subjectCinnamaldehydeen_HK
dc.subjectCinnamomum burmanniien_HK
dc.subjectCinnamon sticken_HK
dc.subjectPathogenic bacteriaen_HK
dc.subjectPhenolic compoundsen_HK
dc.subjectProanthocyanidinsen_HK
dc.subjectSpicesen_HK
dc.titleAntibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): Activity against foodborne pathogenic bacteriaen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=55&issue=14&spage=5484 &epage=5490&date=2007&atitle=Antibacterial+properties+and+major+bioactive+components+of+cinnamon+stick+(Cinnamomum+burmannii):+activity+against+foodborne+pathogenic+bacteriaen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf070424den_HK
dc.identifier.pmid17567030-
dc.identifier.scopuseid_2-s2.0-34447634492en_HK
dc.identifier.hkuros129868en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34447634492&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue14en_HK
dc.identifier.spage5484en_HK
dc.identifier.epage5490en_HK
dc.identifier.isiWOS:000247678200016-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridShan, B=8978033800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridBrooks, JD=7402788870en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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