Cinnamon Oil as A Antimicrobial Agent to Reduce E.Coli Contamination in Sprouts and its Effect on Quality Parameters

Ketaki Patil and S. Sasikala

Department of Food Process Engineering, SRM University, Kattankulathur, 603-203, Tamil Nadu, India.

Corresponding Email :ketu8938@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2150

ABSTRACT: Traditionally the people of India have a long-standing practice of using wide variety of herbal products in treatment of diseases or as preservatives in foods. Spices are indispensable components of Indian cuisines since ancient times. Spices are considered as rich source of bio-active antimicrobial compounds. This study was undertaken to determine the in vitro antimicrobial activity of commercial essential oil of cinnamon (spice) and its main component for potential application in sprouts for reduction of microbial contamination. The antibacterial effect against Escherichia coli was tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Cinnamon essential oil exhibits antimicrobial activity against tested bacteria. The essential oil of cinnamon showed strong antimicrobial activity with MIC ≥ 1000μl/ML and MBC ≥ 4000μl/ML. The results suggest that the activity of the essential oil of cinnamon can be attributed to the existence mostly of cinnamaldehyde which appear to possess similar activities against the tested bacteria. This material could be served as an important natural alternative to prevent bacterial growth in food products.

KEYWORDS: Spices; Antimicrobial; Bactericidal; essential oil; food safety

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