Thermal Properties of Cinnamon (Cinnamomum verum) Essential Oil and Its Antibacterial Activity

The use of new natural antimicrobials has gained attention from the pharmaceutical and food industry, in addition to end consumers, as additive options conventional antibiotics for resistant microorganisms also preservatives. Essential oils are secondary plant metabolites that protect plants against predators pathogens. aim this study was evaluate thermal properties cinnamon essential oil (EO) its antibacterial activity. Ten components were identified, with (E) - cinnamic acid (67.70%) being major component. Cinnamon EO thermally stable up 106.6ºC (Tonset) Tdec occurred at 178.5 °C Toffset 216.0 °C. There endothermic transition; enthalpy variation (∆H) activation energy (Ea) -531.6 KJ Kg-1 -1.26 ± 0.03 J mol-1, respectively. Bacterial strains showed distinct resistance tested Minimum Inhibitory Concentration values ranging 0.8 1.6 mg mL-1. initiated bactericidal effect all bacteria after four hours contact Bactericide 0.4 mL-1, exception Bacillus cereus (0.8 mL-1). Analysis performance 106.6 broad spectrum, may be an antimicrobial proposal.