Antibacterial Activity of Cinnamon Essential Oil Compounded with Carvacrol and Thymolon Fumigation against Harmful Microorganisms in Edible Livestock and Poultry
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Abstract:
The sensitivity of harmful microorganisms of edible livestock and poultry to cinnamon essential oil and the isolated spices carvacrol and thymol was determined by measuring the diameter of the inhibition zone. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined through gas phase fumigation. Cinnamon essential oil, carvacrol, and thymol all demonstrated the ability to inhibit harmful microorganisms in edible livestock and poultry. The antibacterial effect of cinnamon essential oil against Aspergillus niger was better than that of thymol and carvacrol, and the MIC and MBC of cinnamon essential oil against Aspergillus niger were 62.5 μL/L, whereas both thymol and carvacrol exhibited MIC and MBC values of 125 μL/L. When compounding cinnamon essential oil with carvacrol, the compounded essential oil showed additive effects (fractional inhibitory concentration index≤1) against Staphylococcus albus and Aspergillus niger but showed no effect against Candida albicans. Gas chromatography-mass spectrometry analysis revealed that the main volatile chemical components in cinnamon essential oil were aldehydes, with cinnamaldehyde (78.19%) and 2-methoxycinnamaldehyde (8.70%) constituting a relatively high proportion of the composition. An electronic nose was used to analyze the effect of solvent dilution on the antibacterial activity of compound essential oils, and the antibacterial ability was as follows: propylene glycol dilution ≈ absolute ethanol dilution > undiluted > glycerin dilution > edible oil dilution. Results revealed that the compounding of carvacrol and cinnamon essential oil improved the antibacterial activity of cinnamon essential oil. Moreover, the difference in solvent volatility had different effects on the antibacterial activity of the compound essential oil, and the preferred solvent for diluting the compound essential oil was propylene glycol.
