Evaluation of antibacterial activity of essential oils of cinnamomum sp. and boswellia sp.

Abstract EN

Essential oils of cinnamon (Cinnamomum sp.) and frankincense (Boswellia sp.) have been investigated for their antibacterial activity against six bacterial species including Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Brucella sp., Klebsiella pneumoniae,and , Proteus sp.

The minimum inhibitory concentration (MIC) of these essential oils were determined using an agar dilution method .MICs of Cinnamomum sp., and Boswellia sp.

essential oils ranged from 64-128 μg / ml and 2-80 mg / ml respectively GC-MS technique was used for constetuent analysis of these oils.

The composition of Cinnamomum sp.

oil was dominated by cinnamaldehyde (41.62 %), acetic acid, octyl ester (13.58 %) eugenol (7.1 %), coumarin(4.04 %) ,pregnane-11,20dione,3,17-dihydroxy (3.46 %), and 1-octanol(2.64 % ).

The main constituents of Boswellia sp.

oil was acetic acid octyl.

Ester (49.46 %), 1-octanol (15.37 %), 1, 6-octadien-3-ol, 3, 7-dimethyl (6.64 %), acetic acid trimethyl-bicyclo, hept-2-yl ester (2.28 %), and propane, 1-bromo (1.1 %).