Literature Review: Antibacterial Activity of Cinnamon Bark Against Various Types of Bacteria
DOI:
https://doi.org/10.59141/jiss.v7i8.2466Keywords:
Cinnamomum burmannii, Antibacterial, essential oils, cinnamon bark extract, Buffer ZoneAbstract
Bacterial infections remain a significant public health problem because of their potential to cause organ dysfunction and the increasing prevalence of antibiotic resistance, prompting the exploration of safer natural antibacterial alternatives such as cinnamon bark (Cinnamomum burmannii). This review examines, integrates, and documents the spectrum of antibacterial activity of cinnamon bark against Gram-positive and Gram-negative pathogenic bacteria based on nine primary experimental studies. This literature review employed a descriptive-analytical approach using secondary data, with searches conducted through Google Scholar, PubMed, and the GARUDA Portal. Specific inclusion and exclusion criteria were applied to select studies reporting inhibition zone diameters and minimum inhibitory concentrations (MICs). Cinnamon bark preparations exhibited antibacterial activity ranging from weak to very strong. Pure essential oil (100%, 32 µL/mL) demonstrated the strongest activity, producing an inhibition zone of 44.33 mm against Escherichia coli, while an 8% (w/v) preparation produced an inhibition zone of 28.31 mm against methicillin-resistant Staphylococcus aureus (MRSA). Extracts generally exhibited lower antibacterial activity, potentially because of differences in diffusion characteristics and solvent type, as demonstrated by a 30% aqueous extract against Streptococcus mutans, which produced an inhibition zone of 4.00 mm. Against Gram-negative bacteria, a 10% (w/v) aqueous extract inhibited Salmonella Typhi, Serratia marcescens, and Enterobacter cloacae, producing inhibition zones of 11–12 mm, whereas a 70% ethanol extract achieved 94.31% growth inhibition of Klebsiella pneumoniae. This antibacterial activity is primarily attributed to cinnamaldehyde and eugenol, with additional contributions from alkaloids, tannins, saponins, flavonoids, and triterpenoids. In conclusion, cinnamon bark demonstrates considerable potential as a broad-spectrum natural antibacterial agent, with essential oils generally exhibiting greater antibacterial activity than extracts.
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