Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

doi:10.1016/S1671-2927(11)60142-9

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (9): 1482-1487.DOI: 10.1016/S1671-2927(11)60142-9

• 论文 • 上一篇

Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

LUFei, DINGYi-cheng, YEXing-qian, DINGYu-ting

1. College of Biological and Environmental Engineering, Zhejiang University of Technology
2. Department of Food Science and Nutrition, Zhejiang University

收稿日期:2010-10-14 出版日期:2011-09-01 发布日期:2011-09-09
通讯作者: Correspondence DING Yu-ting, Professor, Tel/Fax: +86-571-88320237, E-mail: dingyt@mail.hz.zj.cn
基金资助:
This study was partially supported by the National High-Tech R&D Program of China (863 Program)(SQ2007AA10XK140105), the Zhejiang Province KeyScientific and Technological Project, China(2006C12051), and the Zhejiang Provincial Center forDisease Control and Prevention (CDC) (Hangzhou,China).

Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

LUFei, DINGYi-cheng, YEXing-qian, DINGYu-ting

1. College of Biological and Environmental Engineering, Zhejiang University of Technology
2. Department of Food Science and Nutrition, Zhejiang University

Received:2010-10-14 Online:2011-09-01 Published:2011-09-09
Contact: Correspondence DING Yu-ting, Professor, Tel/Fax: +86-571-88320237, E-mail: dingyt@mail.hz.zj.cn
Supported by:
This study was partially supported by the National High-Tech R&D Program of China (863 Program)(SQ2007AA10XK140105), the Zhejiang Province KeyScientific and Technological Project, China(2006C12051), and the Zhejiang Provincial Center forDisease Control and Prevention (CDC) (Hangzhou,China).

摘要/Abstract

摘要： Antibacterial effect of cinnamon oil combined with thyme or clove oil was studied in this paper. Agar dilution method wasused to determine the minimum inhibitory concentrations (MICs) of the essential oils (EOs) of cinnamon, thyme, and cloveoil against three Gram-positive bacteria (Bacillus subtilis, Bacillus cereus, and Staphylococcus aureus), and two Gramnegativebacteria (Escherichia coli and Salmonella typhimurium). The results showed that cinnamon was a promisingantibacterial substance with MIC ranged from 0.1 to 0.4 μL mL-1 for the five bacterial species. Agar dilution checkerboardmethod was used to test the combined antibacterial effect of cinnamon oil with thyme or clove oil. Combination ofcinnamon and thyme oil showed an additive effect against all selected bacteria, and combination of cinnamon and cloveoil displayed an additive effect against B. subtilis, B. cereus, S. aureus, and an indifferent effect against E. coli andS. typhimurium. Furthermore, gas chromatography-mass spectrometry (GC-MS) measurement was used to analyze thecomponents of the EOs, and the main components of cinnamon, thyme, and clove were cinnamaldehyde, thymol, carvacroland p-cymene, and eugenol, respectively.

关键词: cinnamon oil, antibacterial effect, essential oils, combination, chemical components

Abstract: Antibacterial effect of cinnamon oil combined with thyme or clove oil was studied in this paper. Agar dilution method wasused to determine the minimum inhibitory concentrations (MICs) of the essential oils (EOs) of cinnamon, thyme, and cloveoil against three Gram-positive bacteria (Bacillus subtilis, Bacillus cereus, and Staphylococcus aureus), and two Gramnegativebacteria (Escherichia coli and Salmonella typhimurium). The results showed that cinnamon was a promisingantibacterial substance with MIC ranged from 0.1 to 0.4 μL mL-1 for the five bacterial species. Agar dilution checkerboardmethod was used to test the combined antibacterial effect of cinnamon oil with thyme or clove oil. Combination ofcinnamon and thyme oil showed an additive effect against all selected bacteria, and combination of cinnamon and cloveoil displayed an additive effect against B. subtilis, B. cereus, S. aureus, and an indifferent effect against E. coli andS. typhimurium. Furthermore, gas chromatography-mass spectrometry (GC-MS) measurement was used to analyze thecomponents of the EOs, and the main components of cinnamon, thyme, and clove were cinnamaldehyde, thymol, carvacroland p-cymene, and eugenol, respectively.

Key words: cinnamon oil, antibacterial effect, essential oils, combination, chemical components

LU Fei, DING Yi-cheng, YE Xing-qian, DING Yu-ting. Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil[J]. Journal of Integrative Agriculture, 2011, 10(9): 1482-1487.

LU Fei , DING Yi-cheng , YE Xing-qian , DING Yu-ting . Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil[J]. Journal of Integrative Agriculture, 2011, 10(9): 1482-1487.

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Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

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