Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation

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Authors
Kačániová, Miroslava
Galovičová, Lucia
Valková, Veronika
Tvrdá, Eva
Terentjeva, Margarita
Žiarovská, Jana
Kunová, Simona
Savitskaya, Tatsiana
Grinshpan, Dmitrij
Štefániková, Jana
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Date
2021-02-26
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De Gruyter
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Abstract
This study was designed to investigate chemical and antioxidant properties, as well as the antimicrobial and antibiofilm behaviour of Cinnamomum cassia essential oil (CCEO). MALDI-TOF MS Biotyper mass spectrometry was applied to evaluate the biofilms of Stenotrophonomonas maltophilia and Bacillus subtilis, while the antibiofilm ability of CCEO was assessed on wooden and glass surfaces. The antimicrobial activity by disc diffusion method, microdilution method, and vapour phase for two biofilm-producing bacteria and three Penicillium spp. were used. Antimicrobial and antibiofilm properties were assessed using the agar microdilution protocol. The vapour phase of Penicillium citrinum, P. crustosum, P. expansum, S. maltophilia, and B. subtilis on bread, carrot, potato, sweet potato, and apple in situ was studied. Specific molecular variations related to the biofilm formation and genetic analogies were evaluated with MSP spectra dendrograms of S. maltophilia and B. subtilis profiles were grown on different days. The results of disc diffusion and broth diffusion methods showed that CCEO was strongly effective against all tested microorganisms and the vapour phase method was effective and active against all Penicillium spp., but not strongly effective against bacteria in food preservation of food matrices.
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Keywords
Cinnamomum cassia    antimicrobial activity    antibiofilm activity    bacteria    fungi    bread    vegetables    apple
Citation
Kačániová, Miroslava, Galovičová, Lucia, Valková, Veronika, Tvrdá, Eva, Terentjeva, Margarita, Žiarovská, Jana, Kunová, Simona, Savitskaya, Tatsiana, Grinshpan, Dmitrij, Štefániková, Jana, Felsöciová, Soňa, Vukovic, Nenad and Kowalczewski, Przemysław Łukasz. "Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation" Open Chemistry, vol. 19, no. 1, 2021, pp. 214-227. https://doi.org/10.1515/chem-2021-0191
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https://depot.ceon.pl/handle/123456789/20886
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