Characterization of essential oils from Cinnamomum Iners

Heng, Pey Fern (2008) Characterization of essential oils from Cinnamomum Iners. Universiti Malaysia Sabah. (Unpublished)


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The essential oils from Cinnamomum iners's barks, leaves and seeds are natural and simultaneously fulfill the roles as a natural antioxidant and antibacterial agent. In this study, essential oils from barks, leaves and seeds were extracted using a hydrodistillation method and the chemical components were analyzed using a gas chromatography-mass spectrometry (GC-MS). Antioxidative and antimicrobial activities of the essential oils were also evaluated. The antioxidative activities of the essential oils were measured using the DPPH method and relative to BHT. Antimicrobial property of the essential oils were tested against five bacteria which were Bacillus cereus (B ·43/04 B), Staphylococcus aureus (8 277), Streptococcus pneumoniae (TIGR 4), Escherichia coli (E 911026) and Enterobacter aerogenes (ATCC/3048) using disk-diffusion method. The yield of the essential oils from barks, leaves and seeds oils were 0.0151% (w/w), 0.6718% (w/w) and 0.5894% (w/w) respectively. The essential oils from the barks contained trans-cinnamaldehdye (71.82%) and cinnamylalcohol (7.52%) as major compounds while eugenol (93.13%), caryophyllene (2.31%) and α- pinene (35.59%), β- pinene (18.07%) were present in the leaves and seeds oils respectively. The results showed that the leaves oils had the highest antioxidative activity as compared to BHT, the bark and seed oils. Overall, the essential oils of C. iners's bark, leaves and seed exerted a much stronger antimicrobial effect against Gram-positive bacteria than Gram-negative bacteria. The leaves oils displayed much stronger antimicrobial activity due to the high content of eugenol (93.13%) which is a phenolic compound. The results showed that phenolic compounds were probably responsible for the antioxidative and antimicrobial activity of the C. iners's bark, leave and seed oils.

Item Type: Academic Exercise
Uncontrolled Keywords: Cinnamomum Iners barks, leaves and seeds, Antioxidant agent, Antibacterial agent, Essential oils
Subjects: T Technology > TP Chemical technology
Divisions: SCHOOL > School of Science and Technology
Depositing User: ADMIN ADMIN
Date Deposited: 10 Jan 2012 18:01
Last Modified: 12 Oct 2017 10:45

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