Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

Dong Mei Ding; Fang Jie Wang; Xin Xin Liu; Chun Yang Han

doi:10.4028/www.scientific.net/AMM.731.385

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Analysis of the Application of Fungicide and Ethylene Absorbent for Extended Storage Life of Kyoho Grapes at Room Temperature
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Preparation and Properties of Edible Packaging Film Based on Wheat Starch
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Antimicrobial Effects of Cinnamon and Rosemary Essential Oils
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 731Antimicrobial Effects of Cinnamon and Rosemary...

Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

Abstract:

The objectives of this study were to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) and rosemary essential oil (REO) against 4 food-related microorganisms. The chemical components of CEO and REO were also analyzed by GC/MS. The major active constituents of CEO were cinnamaldehyde (80.010%) and 2-methoxycinnamaldehyde (10.550%), and the major active constituents of REO were 1,8-Cineole (51.783%) and α-Pinene (13.508%).The antimicrobial results indicated that both them display strong inhibition against 4 strains. The combination showed additive efficacy against all tested microorganisms. Thus, our study demonstrated that CEO and REO can be considered potential alternatives to control pathogens and microbial in the food or food packaging material.