Antimicrobial Effect of Cinnamon Bark Hot and Cold Watery Extract against Extraintestinal Pathogenic Escherichia Coli (ExPEC) and Staphylococcus Aureus

Abstract

The aim of this work is to study the antimicrobial effect of hot and cold watery extract of cinnamon bark against the Extraintestinal pathogenic Escherichia coli (ExPEC) and Staphylococcus aureus.Where prepared the hot watery extract by powdering the cinnamon bark and boiled 100 gm for 30 min with 200 ml of distill water then centrifuged at 5000 pm\s for 8 min, also prepared the cold watery extract in the same method except the boiling step. And tested the cinnamon watery extract activity against ExPEC and S. aureus and measured the inhibition zones by well diffusion method.Where the results show that both ExPEC and S. aureus not affected with the concentration 100, 150 mg\mL for hot and cold watery extract, but they affected with high concentration as 300, 450 mg\mL, where the inhibition zones with cold watery extract was 2, 3 mm for ExPEC and 2, 3.5 mm for S. aureus. And it’s was 4, 8 mm for ExPEC and 8, 10 mm for S. aureus at the same concentrations above but with hot watery extract.Hot and cold watery extract of cinnamon bark contained glycosides, phenolic compounds, alkaloids, saponins, and tannins, these compounds are well known to be as antimicrobial growth inhibitors, the presence of similar antimicrobial compounds in both hot and cold watery extracts of cinnamon bark could be explained to dealing with the same solvent in both extracts. The only is the amount of active compounds; hence heat may increases the dissolved active compounds, and that’s explains the relative increase of inhibition for hot watery extract than the cold watery extract. And S. aureus is more affected than E. coli as showed in the results.

Keywords: Cinnamon bark, Well diffusion method, Essential oils (EOs), Cold and hot watery extract, Staphylococcus aureus, Extraintestinal Eschaerchia coli.