EFFECT OF CYNAMMYLDEHYDE FROM CINNAMON EXTRACT AS A NATURAL PRESERVATIVE ALTERNATIVE TO THE GROWTH OF Staphylococcus aureus BACTERIA

Abstract

Food is one of the best media for the microorganism to live and grow. Therefore, food is often broken because it has been contaminated by the microorganism. In industry country, approximately 30% of population infected by food borne disease. Food borne disease is caused of phatogen bacteria food borne. Staphylococus aureus is a kind of bacteria that can make food rotten and also it is a phatogen bacteria cause food born disease, no forming spora, positive gram bacteria and the food substance which is contaminated by Staphylococus aureus will cause poisoned becaused of enterotoxin which is heat resisting. Essential oil is antimicrobial and anti bacterial that the most effective, it can inhibit the growing of microba and bacteria. One of the example of essential oil is Cinnamon.sp oil. Cinnamon oil is antimcroba agent for bacteri and fungi because it contain cynammyldehyde and cynammyl alcohol and also eugenol. The aim of this study is to understand the antimcrobacterial potential of cynammyldehyde from cinnamon extract to Staphylococus aureus. This study is laboratory experimantal research. Essential oil from Cinnamon by destilation, then redistilation was done to get cynammyldehyde from cinnamon. Cynammyldehyde was tested to Staphylococus aureus. Test method was done as dilution in the form. From this result, it show that cynammyldehide from cinnamon extract has ability in inhibit the Staphylococus aureus growth. We can conclude that Cynammaldehyde from cinnamon extract has antibacterial effect especially for positive gram bacteria that is Staphylococcus aureus. The optimum inhibiting effort is 0.09%.

The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt

“…This is why cinnamon is an effective food preservative. The inhibiting effect of cinnamon on the development of Staphylococcus aureus, which is particularly contagious to food, is due to its various chemicals contained in cinnamon (25). The most important chemical component in cinnamon is cinnamaldehyde, which has been reported to inhibit Staphylococcus aureus.…”

Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector

“…C. verum was examined for antimicrobial activity against S. aureus, and it showed the ability to suppress S. aureus growth with an optimum inhibitory effort of 0.09%. This discovery is mostly connected to cynammyldehyde, a chemical component found in C. verum [51]. Cinnamaldehyde can be used to prevent bacterial growth by inhibiting cell wall formation, cell membrane function, protein synthesis, or nucleic acid synthesis [51].…”

Potencial Uso de Antimicrobianos de Plantas na Conservação de Alimentos

“…A atividade antimicrobiana dessa especiaria é atribuída à presença de eugenol (Chaieb et al, 2007;Tajkarimi et al, 2010). O extrato de canela, rica em cinamaldeído, eugenol e álcool cinamílico, exerce sua ação antimicrobiana inibindo a síntese da parede celular, prejudicando a função da membrana e a síntese de ácidos nucleicos (Winias, 2015). O extrato da pimenta-preta, rico em compostos fenólicos, apresentou atividade antifúngica contra Fusarium graminearum e Penicillium viridicatum (Singh et al, 2004).…”