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

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.
Keywords:  cinnamon oil      antibacterial effect      essential oils      combination      chemical components  
Received: 14 October 2010   Accepted:
Fund: 

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).

Corresponding Authors:  Correspondence DING Yu-ting, Professor, Tel/Fax: +86-571-88320237, E-mail: dingyt@mail.hz.zj.cn     E-mail:  dingyt@mail.hz.zj.cn

Cite this article: 

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

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