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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, in particular sweet and savoury dishes such as biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods. The characteristic aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.
Highlighted compounds are flavor-active · click to view molecular profile
Loganberry
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Based on shared molecular compounds · click to explore
Safety thresholds
cinnamon oil→ has minimal inhibitory concentration →625 ppm
against: Escherichia coli O157:H7 and E. coli ATCC 25921
“The minimal inhibitory concentration of the essential oil from cinnamon was around 625 ppm against E. coli O157:H7 and E. coli ATCC 25921”
cinnamon oil→ has minimal inhibitory concentration →1250 ppm
against: E. coli ATCC25922
“The minimal inhibitory concentration of the essential oil from cinnamon was around 1250 ppm against E. coli ATCC25922”
cinnamon oil→ has minimal inhibitory concentration →2500 ppm
against: E. coli ATCC11105
“The minimal inhibitory concentration of the essential oil from cinnamon was around 2500 ppm against E. coli ATCC11105”
nano-emulsion of cinnamon bark oil→ inhibits →microorganisms
microorganisms: E. coli, S. aureus, S. cerevisiaeinhibition time: 60 min for S. aureus, 120 min for E. coli and S. cerevisiae
“The CBON were found to be more efficient in inhibiting and inactivating microorganisms than the crude CBO. The sensitivity of microorganism towards CBON depend on the type of microorganism with S. cerevisiae being the most sensitive followed by E. coli and S. aureus. S. aureus were inhibited with a complete 6 log reduction within 60 min of incubation with CBON. Whereas in the case of E. coli, and S. aureus a reduction of 6 log CFU and 5 log CFU respectively were reported after 120 min of exposure.”
What science says
compound effect
“Cinnamon oil showed the highest activity against the tested bacteria and fungi.”
cinnamon oil→showed→highest activity against the tested bacteria and fungi
“In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound‐inoculated Lingwu Long Jujube and Sand Sugar Orange fruits.”
“In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound‐inoculated Lingwu Long Jujube and Sand Sugar Orange fruits.”
“When incorporated in a commercial antibrowning dipping solution, FreshExtend, the cinnamon bark extract (1% w/v) reduced significantly (P < 0.05) the microbial growth on apple slices stored for 12 days at 6C in comparison to the control.”
cinnamon bark extract→reduced→microbial growth on apple slices
