ANTIMICROBIAL ACTIVITY OF DICHLOROMETHANOLIC EXTRACT OF CINNAMON (Cinnamomum zeylanicum) AGAINST SOME PATHOGENS

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Published: 2018-03-04

Page: 125-130


Z. BENATTOUCHE *

Department of Biology, Laboratory of Bioconversion, Microbiology Engineering and Food Safety, Mascara University, 29000, Algeria

G. BACHIR RAHO

Department of Biology, Laboratory of Bioconversion, Microbiology Engineering and Food Safety, Mascara University, 29000, Algeria

A. HARIRI

Department of Biology, Laboratory of Bioconversion, Microbiology Engineering and Food Safety, Mascara University, 29000, Algeria

G. BOUHADI

Department of Biology, Laboratory of Bioconversion, Microbiology Engineering and Food Safety, Mascara University, 29000, Algeria

*Author to whom correspondence should be addressed.


Abstract

The objective of the study was to assess the antimicrobial potential of spices cinnamon bark (Cinnamonum zeylanicum) dichloromethanolic essential oils has been evaluated against gram negative bacteria Escherichia coli and gram positive bacteria Staphylococcus aureus and the yeast (Candida albicans) using agar well diffusion method  and  MIC determination by broth dilution method. Dichloromethanolic bark essential oils showed a maximum zone of 40 mm against C. albicans and a zone of 30, 20 mm against E. coli and S. aureus respectively.  The minimum inhibitory concentrations were between 2.5 and 1 %.v/v. The present study supports the immense medicinal properties of Cinnamomum zeylanicum.

Keywords: Antimicrobial activity, well diffusion method, cinnamon oil


How to Cite

BENATTOUCHE, Z., BACHIR RAHO, G., HARIRI, A., & BOUHADI, G. (2018). ANTIMICROBIAL ACTIVITY OF DICHLOROMETHANOLIC EXTRACT OF CINNAMON (Cinnamomum zeylanicum) AGAINST SOME PATHOGENS. Journal of International Research in Medical and Pharmaceutical Sciences, 12(4), 125–130. Retrieved from https://ikprress.org/index.php/JIRMEPS/article/view/3653

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