ScienceDirect Evaluation of antibacterial and antioxidant effects of cinnamon and clove essential oils from Madagascar

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Materials Today: Proceedings 13 (2019) 762–770 www.materialstoday.com/proceedings
ICMES 2018
Evaluation of antibacterial and antioxidant effects of cinnamon and
clove essential oils from Madagascar
S. El amrania*, A. El Ouali Lalamib, Y. Ez zoubic, K. Moukhafia,
R. Bouslamtia, S. Lairinia
a Bio industry and Food Technology team. Agri-Food and Food Safety Laboratory. Sidi Mohamed Ben Abdallah University, Imouzzer Road, Fez
30000-Morocco.
b Institute of Nursing Professions and Health Techniques of Fez, Regional Direction of Health, El Ghassani Hospital, Fez 30000-Morocco.
c Department of Biology, Faculty of Science and Technology Al-Hoceima. Ajdir 32003. Abdelmalek Essaâdi University, Tetouan-Morocco.
Abstract
Africa is one of the richest continents in floral biodiversity in the world because of its geographical spread. It’s estimated to
contain almost 40 000 - 45 000 plant species. Cinnamomum zeylanicum (cinnamon) and Eugenia caryophyllus (clove) are two
plants imported by Morocco and have a wide range of application, especially in traditional cuisine. The purpose of this study was
to determine the antioxidant and the antibacterial properties of C. zeylanicum and E. caryophyllus essential oils. The bacterial
inhibiting activity was evaluated against 3 bacterial strains isolated from foods and 4 bacteria referenced ATCC using agar-disc
diffusion and broth macrodilution methods, while the antioxidant effect was assessed by DPPH assay. The results of the
cinnamon essential oil prove that the disc diffusion method shows an important antibacterial activity against all tested bacteria
with inhibition zones at 29.66±1.7mm for Pseudomonas putida isolated from food and 77.66±3.8 mm for Pseudomonas
aeruginosa ATCC. The Minimum Inhibitory Concentration (MIC) was equal to 1.25µL/ml for all bacteria and the Minimum
Bactericidal Concentrations (MBC) were between 1.25 µL/ml and higher than 80µL/ml. Regarding the clove results, the
inhibition zones were between 14.6±1.7mm and 35.6±2.7mm for pseudomonas putida and Pseudomonas aeruginosa ATCC,
respectively. The MICs were between 1.25 and 10µL/ml and the MBCs between 5µL/ml and higher than 80µL/ml. Free radical
scavenging potentials showed values for IC50 in the order of 1.1 and 1.8 µL/ml for cinnamon and clove essential oils respectively,
which are close to the synthetic antioxidant (BHA) with an IC50 of 0.7 µL/ml.
© 2019 Elsevier Ltd. All rights reserved.
Peer-review under responsibility of the scientific committee of the International Conference on Materials and Environmental
Science, ICMES 2018.
Keywords: Madagascar; Cinnamomum zeylanicum; Eugenia caryophyllus; Antioxidant; Antibacterial.
* Corresponding author. Tel.: +212-678819011.
E-mail address: soukaagro.93@gmail.com
2214-7853 © 2019 Elsevier Ltd. All rights reserved.
Peer-review under responsibility of the scientific committee of the International Conference on Materials and Environmental Science, ICMES
2018.

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1. Introduction
Foodborne illnesses are resulting from consumption of food contaminated with pathogenic bacteria. Escherichia
coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus have been identified as bacteria
responsible for food poisoning. [1-3], while the oxidation of lipid in food is also a big concern of public health
because it causes a large number of illnesses and economic damage [4, 5]. The World Health Organization
estimates that the percentage of the population suffering from foodborne diseases, in industrialized countries, each
year is up to 30% [5, 6].
As a solution of foodborne problems, food industries use today more than 2500 synthetic additives [7] to avoid food
spoilage [8], increase food shelf-life and protect consumers from poisoning [9]. Nevertheless, many countries has
limited several of these chemical molecules because of the accumulation of residues in food and feed chain, the
emergence of microbial resistance [1, 10], their bad effects on people’s health, such us carcinogenicity [11], liver
damage [12], respiratory, dermatological, gastrointestinal and neurological negative reactions [7], without forgetting
the economic considerations [13]. As examples, the potassium sorbate is one of the most effective preservatives
used in food industries; it inhibits the growth of fungi, yeasts and aerobic bacteria [14]. However, some authors
reported that it can cause asthma, urticarial and cases of intolerance [15]. There are also the butylhydroxyanisole
(BHA), the butylhydroxytoluene (BHT) and the tertiary butyl hydroquinone (TBHQ) that are suspected to have
carcinogenic and toxic effects [16, 17].
For all these raisons, and because of the increase demand of consumers for safe and natural food, many researchers
have been working on exploring new alternatives to preserve food from contamination [18]. Among these natural
alternatives, essential oils have widely studied to evaluate their effects as natural agents for food preservation [19].
They are eco-friendly and have expressed a high ability to preserve food for months and ever years [20]. They have
also antioxidant [21], antibacterial [22], antiviral [5], cytotoxic, antiparasitic and insecticidal activities [19]. These
biological effects may be due to their active components, especially monoterpenes, sesquiterpenes and oxygenated
derivatives like esters, aldehydes, alcohols, ketones, ethers and phenols [23].
The genus Cinnamomum zeylanicum belong to the Lauraceae family which comprises over 2500 species. It grows
wild in Madagascar, Sri Lanca, Comoro Islands, Indochina and India [24]. It’s has been used in ethno medicine and
foods flavouring [25]. The extracts from cinnamon have several therapeutic actions, including antimicrobial,
antioxidant [24], anti-inflammatory, antitumor [26], insecticidal, acaricidal, antytirosinase and antimutagenic
activities [25]. According to the Food and Agriculture Organization of the United Nations (FAO), Madagascar
produced 1797.36 tons of cinnamon between 2000 and 2014 [26].
Eugenia caryophyllus is a perennial tropical tree used as a source of essential oil that is widely used as flavouring
agent in foods, in medicine and cosmetics. It has also antibacterial, anti-inflammatory, antifungal, anaesthetic,
antiallergic and antioxidant activities [27, 28]. Madagascar produced 12% of clove oil in 2005 [29].
The main objectives of this work were to determine the antioxidant and antibacterial effects of cinnamon
(Cinnamomum zeylanicum) and clove (Eugenia caryophyllus) essential oils against foodborne pathogens.
2. Material and Methods
2.1. Plant material
The plants used in this study were imported from Madagascar by Bio-Pam Company in Taounate city. The dried
flower buds of Cinnamomum zeylanicum and Eugenia caryophyllus from Madagascar were subjected to
hydrodistillation for 3 h in Clevenger-type apparatus. The essential oils was separated and dried over sodium
sulphate.
2.2. Antibacterial activity
2.2.1. Bacterial strains
Pseudomonas putida, Escherichia coli, Staphylococcus aureus, isolated from foodstuff, and Bacillus subtilis
ATCC 3366, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC

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29213 were selected to evaluate to antibacterial activity. These bacteria were grown on nutrient agar medium at
35±2°C during 24h.
2.2.2. Agar-disc diffusion method
The antibacterial activity was conducted using the disc diffusion method according to CLSI [30]. A bacterial
inoculum adjusted to 0.5 McFarland standard was inoculated in Mueller Hinton Agar plates. Then, the sterile
whatman paper discs (6mm in diameter) impregnated with 10 µl of each essential oil were placed in the surface of
the inoculated agar. The inhibition diameters (discs diameter included) were measured after incubation at 37°C for
18-20h. Novobiocin, Chloramphenicol and Bacitracin were used as positive controls.
2.2.3. Determination of Minimum Inhibitory Concentration (MIC)
The MIC was determined using the broth Macrodilution method as described by Ez zoubi et al. [31]. In this test,
400µl of the essential oil was diluted with two volumes of DMSO 5% and added to 4.6ml of Muller–Hinton broth
(MHB). Then, a serial ½ dilutions was conducted to obtain concentrations ranging from 80µl/ml to 1.25µl/ml. 13µl
of the bacterial suspension (prepared in a saline solution) was added to each tube in a final concentration of 108
CFU.mL-1.Test tubes were finally incubated at 37°C during 24h. The MIC value was defined as the lowest essential
oil concentration that didn’t show any growth of bacteria.
2.2.4. Determination of Minimum Bactericidal Concentration (MBC)
The MBCs were determined by inoculating, the negative samples and the control one, in MHA plates. The MBC
value is the lowest concentration of the essential oil showing negative subculture after incubation at 37C for 24h
[31].
2.3. DPPH radical scavenging assay
The ability of Cinnamomum zeylanicum and Eugenia caryophyllus essential oils was conducted using the
synthetic free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) according to the method mentioned by Taghzouti et al
[32]. Briefly, 2ml of the DPPH 0.004% prepared in methanol was mixed with the essential oil serially diluted in the
same solvent. Then, the mixtures were kept in the dark for 30min at room temperature, and the optical density was
measured at 517nm using an UV-spectrophotometer. Butylated HydroxyAnisole (BHA) was used as control
positive. The antioxidant activity was calculated from this formula:
Where:
I%: inhibition percentage
Abs517 Control: Control (DPPH) absorbance
Abs517Sample: Sample absorbance
2.4. Statistical analysis
The values of our results are presented as the mean ± SEM (Standard Error of the Mean) of triplicate analysis
using one-way analysis of variance (ANOVA).

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3. Results and discussion
3.1. Yield and chemical composition
The essential oil of cinnamon was obtained with a yield of 1.2%, while the clove oil gave a yield of 3.1%. These
results are lower than that obtained by Guan et al. [33] who found a yield of 11.5% for the clove essential oil
extracted by hydrodistillation. For C. zeylanicum, Wang et al. [34] found 1.5%, which is close to our results, but
Subki et al. [35] obtained 3.33±0.25%. As reported by Chahboun et al. [36], and Bey-Ould Si Said et al. [37], these
contents variations may be due to several factors: maturity, age, interaction with the environment (soil, climate),
genotype, harvest moment and geoclimatic factors. For Bagheri et al. [38], the recoveries percentage may be
influenced by the method and the extraction conditions.
3.2. Antibacterial activity
3.2.1. Disc diffusion assay
This study allowed us to make a comparison between the antibacterial activity of C. zeylanicum, E. caryophyllus
essential oils, and antibiotics, using disc diffusion method (table 1).
The cinnamon essential oil was very effective against all bacteria tested with inhibition zones of 29.66±1.7mm
and 77.66±3.8mm for P. putida and P. aeruginosa ATCC, respectively. These results are similar with those of Chao
et al. [39] who found that cinnamon essential oil is very active against both Gram negative and Gram positive
bacteria. Unlu et al. [25], also, found inhibition diameters higher than 40mm for S. aureus ATCC and 26mm for E.
coli ATCC. Evrendilek [40] obtained inhibitions diameters of cinnamon essential oil at 52.2 ± 6.0 mm for S. aureus
and 27.9 ± 4.8mm for B. subtilis (Fig.1).
Fig.1. Disc diffusion study: (a) Antibacterial activity of clove essential oil against S. aureus (ZI= 15.6±0.4mm); (b) Antibacterial activity of
cinnamon essential oil against E. coli ATCC (ZI= 46.33±1.5mm)
The high activity of cinnamon essential oil was confirmed by Singh et al. [41]. They found 26.7 ± 0.7mm for B.
subtilis, 56.7 ± 0.1mm for S. aureus, 35.1 ± 0.3mm for E. coli and 60.2 ± 0.3mm for P. aeruginosa at a
concentration of 3000ppm. Ribeiro-Santos et al. [26] reported that the cinnamon extract and oil are active against
Gram positive and negative bacteria responsible for food degradation, and it is due to their components.
The bacterial activity of the clove oil was intermediate against the food’s bacteria with inhibition diameters of
14.6±1.7mm for P. putida, 15±0.66mm for E. coli and 15.6±0.4mm for S. aureus. While it was important towards
referenced bacteria with inhibition zones ranging from 21.3±2.2mm for S. aureus ATCC and 35.6±2.7mm for P.
aeruginosa ATCC. Our results are better than those obtained by Evrendilek [40] who found 11.0 ± 1.0mm for S.
aureus and 12.0 ± 1.0mm for B. subtilis. These results are in agreement with many authors who observed that the
essential oil of cinnamon show higher activity than that of clove [42-44].

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Di Pasqua et al. [45] and Helander et al. [46] proposed that the production of an essential enzyme by bacteria is
inhibited by cinnamaldehyde and eugenol. They can be also responsible for cell wall damages. Therefore, as they
are the major components of C. zeylanicum and E. caryophyllus, their high amounts may be responsible for their
important antibacterial activity [25]. Moreover, Eugenol is observed, by many authors, to have biological activities
and it is active against a panel of pathogenic bacteria including E. coli and S. aureus [47-50].
The sensitivity of the strains studied to the different antibiotics tested was found to be variable. For most of the
strains tested, they were sensitive to Novobiocin and chloramphenicol and of intermediate sensitivity to Bacitracin.
Table 1. Inhibition diameters of C. zeylanicum and E. caryophyllus essential oils using disc diffusion method
Inhibition zone diameter (10 μl/disc)
Bacteria
3.2.2. Broth macro-dilution method
The objective of this method was to determine the Minimum Inhibitory Concentration (MIC) and the Minimum
Bactericidal Concentration (MBC) of each essential oil.
The MICs and MBCs were presented in table 2. They confirm the results of the disc diffusion method showing a
sensitivity of tested microorganisms to the two essential oils. The highest MIC was observed for C. zeylanicum
essential oil. It was equal to 1.25 µl/ml for all bacteria tested. However, the MBCs were equal to 1.25µL/ml for B.
subtilis ATCC and P. putida, to 2.5 µl/ml for S. aureus ATCC, S. aureus and E. coli isolated from foods, and higher
than 80 µl/ml for E. coli ATCC and P. aeruginosa ATCC. These results are better than 430µl/mL for E. coli ATCC
and 140µl/mL for S. aureus ATCC found by Ribeiro-Santos et al. [26] as MIC concerning cinnamon oil.
Regarding the E. caryophyllus essential oil, the MICs were equal to 1.25µl/ml for B. subtilis ATCC, 2.5µl/ml for
S. aureus ATCC and P. aeruginosa ATCC, 5µl/ml for E. coli ATCC, foods E. coli, S. aureus, and 10µl/ml for P.
putida. The MBCs were between 5 µl/ml for S. aureus ATCC, P. aeruginosa ATCC and foods E. coli and higher
than 80 µl/ml for E. coli ATCC and B. subtilis ATCC. These findings are different from those mentioned by Cui et
al. [29] who obtained 500µg/ml as MIC and MBC for S. aureus ATCC and E. coli ATCC. The results found by
Atanasova-Pancevska et al. [51] were better, they obtained MICs at 0.049 µl/ml for B. subtilis ATCC , 0.39 µl/ml
for S. aureus, 0.049 µl/ml for E. coli ATCC, and 1.56 µl/ml for P. aeruginosa ATCC.
C. zeylanicum
E. caryophyllus
Novobiocin
Chloramphenicol
Bacitracin
P. aeruginosa ATCC
27853
77.66±3.8
35.6±2.7
16.66±0.8
19±0.6
R
B. subtilis ATCC
3366
74.33±3.5
34.6±4.2
29.66±0.4
29
11.33±0.4
E. coli ATCC 25922
46.33±1,5
32±0.6
16.33±1.1
17.33±0.8
12
S. aureus ATCC
29213
36.66±2.4
21.3±2.2
37.66±0.4
27.33±1.1
14±2
P. putida
29.66±1.7
14.6±1.7
12.66±0.8
R
8.66±0.4
E. coli
37±1.3
15±0.66
9.66±0.4
25±0.6
7.33±0.4
S. aureus
34.66±1.7
15.6±0.4
30±0.6
23.33±0.4
14

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Table 2. MIC and MBC of C. zeylanicum and E. caryophyllus essential oils using Macrodilution method
C. zeylanicum E. caryophyllus
Bacteria
P. aeruginosa ATCC 27853
B. subtilis ATCC 3366
E. coli ATCC 25922
S. aureus ATCC 29213
P. putida
E. coli
S. aureus
The MIC found for both oils are higher than the findings of Lu et al. [52] who found 0.2 µl/ml, 0.1 µl/ml, 0.4
µl/ml for B. subtilis ATCC, S. aureus ATCC and E. coli ATCC, respectively, for the cinnamon essential oil.
Regarding the clove oil, they found 0.8 µl/ml for the three bacteria. To explain this strong activity, the additive
effect of the major components has been reported [52].
The differences of antimicrobial activity of each essential oil are related to its chemical composition and
functional groups (phenols, ketones, alcohols and terpenes), either for the major components or minor ones [37].
3.3. Antioxidant activity
The antioxidant effect of the two oils was assessed using the radical scavenging DPPH test with determination of
Inhibitory Concentrations 50 (IC50).
The inhibition percentages of cinnamon and clove essential oils presented a dose dependent effect. It found to
increase in a dose dependent manner (fig. 2).
Fig. 2. Inhibition percentages of Cinnamon and clove essential oils
MIC*(µl/ml)
MBC** (µl/ml)
MIC*(µl/ml)
MBC** (µl/ml)
1.25
>80
2.5
5
1.25
1.25
1.25
>80
1.25
>80
5
>80
1.25
2.5
2.5
5
1.25
1.25
10
20
1.25
2.5
5
5
1.25
2.5
5
10

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As shown in table 3, the IC50 were equal to 1.1µg/ml for C. zeylanicum and 1.8µg/ml for E. caryophyllus, which
are close to the BHA with an IC50 of 0.7µl/ml. The results of Jirovetz et al. [28] are better; they found an IC50 of
0.08µg/ml for clove essential oil. Gulçin et al. [53] found an important antioxidant activity for clove essential oil
which is higher than the BHA and the BHT.
Concerning C. zeylanicum essential oil, our results are in agreement with Moarefian et al. [54] and Subki et al.
[35], who avowed that it is identified to have an excellent antioxidant activity.
According to Nurdjannah et al. [55], this antioxidant activity is due to the contribution of the major component of
the oil such as eugenol and eugenyl acetate.
Table 3. IC50 of C. zeylanicum and E. caryophyllus essential oils and BHA
Sample Inhibitory Concentration 50 (IC50) in µg/ml
C. zeylanicum 1.1
E. caryophyllus 1.8
BHA 0.7
4. Conclusion
The present study was consecrated to evaluate the antioxidant and the antibacterial activities of two plants
essential oils known by their utilization in Moroccan cuisine: Cinnamomum zeylanicum and Eugenia caryophyllus.
The antibacterial activity revealed that all bacteria tested were sensitive toward the two oils. Cinnamon essential oil
showed the higher activity. The two oils presented also a very important antioxidant effect which can be compared
to the commercial antioxidant.
These results demonstrated the potential of cinnamon and clove essential oils as antibacterial and antioxidant
agents. Following these results, further research is needed to cultivate these plants in Morocco and acclimated them
in order to be exploited in pharmaceutical and food industries.
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