Effect of aqueous and alcoholic extract of Cinnamon plant on some bacterial isolates

• Estabraq Abdulkareem Qahtan

  Author

The inhibitory activity of hot, cold, and alcoholic extracts of cinnamon Phloem powder was studied1) Samples Used A- Plant Samples: B- Bacterial Samples Two types of bacteria were obtained: one Gram-negative rod-shaped bacterium, E. coli, and the other Gram-positive bacterium, Staphylococcus aureus. against several pathogenic bacteria, including Staphylococcus aureus and Escherichia coli. The hot aqueous extract of cinnamon showed the highest activity, with an inhibition diameter of 11 mm for Staphylococcus aureus and 8 mm for E. coli. The cold aqueous extract followed, with an inhibition diameter of 10 mm for Staphylococcus aureus and 7 mm for E. coli. The alcoholic extract showed an inhibition diameter of 8 mm for Staphylococcus aureus and 7 mm for E. coli. The constituents of the cinnamon extract were also identified. It contained saponins, resins, phenols, and alkaloids, but did not contain flavonoids, glycosides, or proteins. The hot aqueous extract of cinnamon Phloem showed better inhibitory activity against the studied bacteria than the other extracts, while the alcoholic extract was less effective than the other extracts tested against the two types of bacteria (Escherichia coli and Staphylococcus aureus).

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