The genus Cinnamomum

End Uses of Cinnamon and Cassia 321
Table 13.14 Minimum Inhibitory Concentration (%) of hexane extract of cinnamon on pathogenic bacteria
Spice E.c. S.sp. S.a. B.s. C.
Cinnamon 5 10 2.5 2.5 1.3
Clove 10 10 5.0 5.0 2.5
Allspice 10 10 10.0 10.0 10
Marjoram 10 10 10.0 10.0 10
Organo 2.5 5 1.3 2.5 1.3
Rosemary 10 10 0.31 0.1 10
Sage 10 10 0.83 0.31 10
Source: Hirasa and Takemasa, 1998.
Notes
E.c. – Escherichia coli; S.sp. – Salmonella sp.; S.a. – Staphylococcus aureus; B.s. – Bacillus subtilis; C. – Campylobactor.
cinnamon, cumin, dill and thyme exhibited relatively strong antibacterial activities.
Of the bacteriae tested, Bacillus subtilis was the most susceptible and Escherichia coli was
relatively resistant. Growth and production of Alternaria alternata can be inhibited by
cinnamon oil and it is suggested that the oil can be used as a preservative in processed
tomato products (Hasan, 1995). Eugenol, the major component of cinnamon leaf oil,
was mainly responsible for the above effect. Hitokoto et al. (1980) have shown that
125 g/ml of eugenol can lead to a high inhibition of mycotoxin production by
Aspergillus flavus, A. ochraceus and A. versicolor (100, 76 and 95%, respectively), while
the corresponding values for 250 g/ml were 100, 83 and 100%. Cinnamon is also useful
as an insecticide to a limited extent.
The essential oil obtained from cinnamon seed exhibited antimicrobial activity
(Chaurasia and Jain, 1978). The possibility of industrial application of seed oil as an
antimicrobial agent needs to be explored. Root bark of cinnamon yields about 0.9–2.8%
oil (Senanayake and Wijesekera, 1989), which is different from bark and leaf oils. The
oil has a camphoraceous odour, and camphor separates out on standing. The major component
(60%) of root bark oil is camphor (Senanayake et al., 1978).
Cinnamon – an antioxidant
Rancidity of food is caused mainly by oxidation of the lipid fraction, which in turn is
related to the formation of the peroxide radicals. Spice oils are effective in preventing
peroxidation leading to rancidity. Though cinnamon has antioxidative properties,
among the spices and herbs, rosemary and sage are the most effective antioxidants
having the capacity to prevent food spoilage (Table 13.15). Cinnamon and its petroleum
ether and alcohol soluble fractions, are found to delay the oxidation of lard
(Chipault et al., 1952).
Cinnamon – in home remedies
Cinnamon forms a part of many home remedies as it has many medicinal properties.
It is included as a part of most Indian dishes, since it is a carminative. The Chinese take
cinnamon as a remedy for excess gas in the stomach and to reduce fever. Some of the
home remedies where cinnamon is used are listed below.