Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 745-752
DOI: https://doi.org/10.20546/ijcmas.2017.607.093


Comparative Study of Composition, Antimicrobial and Antioxidative Properties of Cinnamon Bark Oil and Curry Leaf Oil
Humeera Tazeen*, N. Varadharaju and Z. John Kennedy
Department of Food and Agrl. Process Engg, Post-Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu, India
*Corresponding author
Abstract:

Antimicrobial and antioxidant effects of essential oils from Murraya koenigii commonly known as curry leaf oil and Cinnamon cassia cinnamon bark oil were determined. These essential oils were taken at concentrations of 1, 1.5, 2, 2.5 and 3%. Antimicrobial activity was tested for both the oils were tested against 6 microbial strains of two gram positive, 2 gram negative and one yeast and mold. The antioxidant activity of the essential oils was determined by measuring in terms of ascorbic acid equivalent (µg/mL). Also GCMS analysis was done to check the chemical constituents present. On the basis of evaluation, it was concluded that cinnamon bark oil had more potential against microbial strains and exhibited more antioxidative property followed by that curry leaf oil.


Keywords: Curry leaf oil, cinnamon bark oil, antimicrobial effect, anti-oxidative effect, GCMS.
Download this article as Download

How to cite this article:

Humeera Tazeen, N. Varadharaju and John Kennedy, Z. 2017. Comparative Study of Composition, Antimicrobial and Antioxidative Properties of Cinnamon Bark Oil and Curry Leaf OilInt.J.Curr.Microbiol.App.Sci. 6(7): 745-752. doi: https://doi.org/10.20546/ijcmas.2017.607.093