Food and Nutrition Sciences

Volume 8, Issue 1 (January 2017)

ISSN Print: 2157-944X   ISSN Online: 2157-9458

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Chemical and Biological Comparative in Vitro Studies of Cinnamon Bark and Lemon Peel Essential Oils

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ABSTRACT

Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon (Citrus lemon L.) have been subjected to extensive research. Their essential oils were extracted by steam distillation from selected plants and their chemical compositions were determined by the GC-MS system. Cinnamon and lemon essential oils were examined for antioxidant activity by ABTS method which showed the ability to inhibit lipid per-oxidation. On the other hand, in antimicrobial investigations, cinnamon and lemon essential oils have inhibitory effect against Gram positive bacteria (Staphylococcus aureus) and Gram negative bacteria (Escherichia coli) using Muller Hinton agar medium. The essential oils of cinnamon and lemon showed antifungal effects which were tested against (Candida albicans). The volatile oil of cinnamon bark has been found to be highly effective against all the tested bacteria and fungi. However, lemon peel essential oil has shown medium inhibition for Gram positive bacteria (Staphylococcus aureus). On the other hand, the cytotoxic activities of the essential oils were tested on hepatocellular carcinoma and colorectal carcinoma. Essential oils have shown good activities on the cell lines. Essential oil of cinnamon showed more inhibition rate than essential oil of lemon. This study reported the importance of both cinnamon and lemon volatile oils and recommends that cinnamon and lemon can be used as an active therapy for humans.

Cite this paper

Elgendy, E. , Ibrahim, H. , Elmeherry, H. , Sedki, A. and Mekhemer, F. (2017) Chemical and Biological Comparative in Vitro Studies of Cinnamon Bark and Lemon Peel Essential Oils. Food and Nutrition Sciences, 8, 110-125. doi: 10.4236/fns.2017.81008.

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