Cinnamaldehyde Extraction from Cinnamon by Solid Phase Extraction and Evaluate the Antimicrobial Activity

Abstract

Cinnamaldehyde is an essential component of cinnamon has antibacterial property, and thus it provides a potential application to the global problem of antibiotic resistance. The goal of this paper is to improve the extraction method for cinnamaldehyde from cinnamon and evaluate it antibacterial efficiency against pathogenic bacteria. The cinnamaldehyde extracted from cinnamon powder with 95% ethanol, then the cinnamonaldehyd separated by solid phase extraction (SPE) with a carbon based sorbent (CBS) resin. To obtain better extraction yield, SPE parameters were optimized. The concentration of cinnamonaldehyde was evaluated by high performance liquid chromatography (HPLC). The extraction results indicate that the optimum parameters for SPE are pH 9, 10 min contact time, and using isopropanol as elution solvent. The cinnamaldehyde yield was 0.72%. To evaluate the antimicrobial activity, clinical specimens were collected and bacterial isolates were identified, then susceptibility to antibiotics was tested, and minimum inhibitory concentration (MIC) against bacterial strains was estimated using a microdilution technique. Cinnamaldehyde demonstrated bactericidal activity against Pseudomonas aeruginosa, Acinetobacter baumannii, Escherichia coli, Klebsiella pneumoniae, and Staphylococcus aureus with a MIC ranging from 128 to 2048 µg/ml.