Paper Details

Study antibacterial effects of cinnamon extract on Staphylococcus aureus and Escherichia coli

Masood Khakzadihe, Hadi eslami, Ali toupchi, Pouyan Houshmandpour, Morteza Alizadeh

DOI: https://dx.DOI.org/10.12692/ijb/5.12.314-319

Int. J. Biosci. 5(12), 314-319. December, 2014. (PDF)

Abstract:

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree, 10-15 meters (32.8-49.2 feet) tall, belonging to the family Lauraceae, native to Sri Lanka and South India. For this research 95% ethanol was used as solvent for extraction of cinnamon. Nine experimental tubes were selected and 0.5 ml of Dimethyl sulfoxide was poured for all tubes. 0.5 ml of extract was added to the first tube, and then by 0.5 ml transferring, serial dilutions were prepared. We were designed 4 disks per culture plate for each dilution that one of them was control disk. For this research Staphylococcus aureus (PTCC1431) and Escherichia coli (PTCC1399) were used. In staphylococcus aureus cultures there were inhibition zones around disks with cinnamon extract. This inhibition zones were on 1/2, 1/4, 1/8 Dilutions. Also in Escherichia coli cultures there were inhibition zones on 1/2, 1/4, 1/8 dilutions.