Abstract

ANTIMICROBIAL AND PHYTOCHEMICAL ANALYSIS OF CINNAMOMUM ZEYLANICUM AND ARTEMISIA ABSINTHIUM OIL AGAINST THE FOOD BORNE MICROBES

Rojamathi K.*, Vidhya N., Balaram P. K., RevathiSatheesh E., Sowmiya P., Sabarish T. and Mahalingam P.

Abstract

The aim of the present study was to assess the Antimicrobial activity and phytochemical analysis of Cinnamomum zeylanicum and Artemisia abisinthium oil against some of the food borne microbes. The antimicrobial activity was performed by agar well diffusion assay for both bacteria and fungi. The oil of Cinnamomum zeylanicum shows higher inhibitory activity against the clinical pathogens Escherichia coli, Bacillus sp., Salmonella sp., Pseudomonas sp., Staphylococcus aureus and among the fungi Aspergillus niger, Aspergillus flavus, Penicillium sp., Fusarium sp., when compared to Artemisia abisinthium oil. The antimicrobial activity of oil was found to be very effective with a lowest concentration (MIC) of 0.5% against Escherichia coli, Bacillus sp., Salmonella sp., Pseudomonas sp., Staphylococcus aureus. The phytochemical shows the presence of Saponins, Phenols, Flavonoids, Tannins, Amino acids, Carbohydrates. Therefore, this study shows that Cinnamomum zeylanicum oil is a more potent antimicrobial agent than Artemisia abisinthium oil and that has the potential to be used as Food bio preservatives.

Keywords: Antimicrobial, Phytochemicals, Pathogens, Bio preservatives.