Cinnamomum cassia and Cananga odorata in the Vapor Phase

Authors

  • Lucia Galovičová Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
  • Petra Borotová AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
  • Veronika Valková Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
  • Miroslava Kačániová Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia

Keywords:

essential oil, Cinnamomum cassia, Cananga odorata, antimicrobial activity, food model

Abstract

The aim of this study was to compare the effectiveness of contact and steam application of essential oils Cinnamomum cassia and Cananga odorata. Using the disk diffusion method, we found that Cinnamomum cassia essential oil achieved good effects against gram-positive, gram-negative bacteria and yeasts in contact application. Very weak efficacy was found against filamentous microscopic fungi. Cananga odorata essential oil showed very weak antibacterial effects after contact application. Inhibition of yeast and filamentous microscopic fungi was weak to moderate. In the vapor phase, C. cassia essential oil achieved very good antibacterial effects and its effect on the inhibition of filamentous microscopic fungi was significantly increased. C. odorata essential oil showed significantly better inhibitory effects against gram-negative and gram-positive bacteria. Its effectiveness against filamentous microscopic fungi was higher than with contact application. These findings suggest that essential oils with a higher proportion of volatile compounds may increase their effectiveness when vapor is applied. Although there is still no standard methodology for determining the activity of essential oils in the vapor phase, results reported thus far are encouraging and suggest possible applications in food preservation. With higher efficiency, lower amounts of essential oils are sufficient, which reduces the impact on sensory properties.

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Published

2023-07-21

Issue

Vol. 55 No. 1 (2022): Scientific Papers: Animal Science and Biotechnologies

Section

Biotechnologies

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