Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon ( Citrus lemon L. ) have been subjected to extensive research. Their essential oils were extracted by steam distillation from selected plants and their chemical compositions were determined by the GC-MS system. Cinnamon and lemon essential oils were examined for antioxidant activity by ABTS method which showed the ability to inhibit lipid per-oxidation. On the other hand, in antimicrobial investigations, cinnamon and lemon essential oils have inhibitory effect against Gram positive bacteria ( Staphylococcus aureus ) and Gram negative bacteria ( Escherichia coli ) using Muller Hinton agar medium. The essential oils of cinnamon and lemon showed antifungal effects which were tested against ( Candida albicans ). The volatile oil of cinnamon bark has been found to be highly effective against all the tested bacteria and fungi. However, lemon peel essential oil has shown medium inhibition for Gram positive bacteria ( Staphylococcus aureus ) . On the other hand, the cytotoxic activities of the essential oils were tested on hepatocellular carcinoma and colorectal carcinoma. Essential oils have shown good activities on the cell lines. Essential oil of cinnamon showed more inhibition rate than essential oil of lemon. This study reported the importance of both cinnamon and lemon volatile oils and recommends that cinnamon and lemon can be used as an active therapy for humans.
Frutos, M.J. and Hernandea-Herrero, J.A. (2005) Effect of Rosemary (Rosmarinus officinalis) on the Stability of Bread with an Oil, Garlic and Parsley Dressing. LWT—Food Science and Technology, 38, 651-655.
Gomez-Estaca, J., Lacey, A.L.D., Lopez-Caballero, M.E., Gomez-Guillen, M.C. and Montero, P. (2010) Biodegradable Gelatin-Chitosan Films Incorporated with Essential Oils as Antimicrobial Agents for Fish Preservation. Food Microbiology, 27, 889-896. https://doi.org/10.1016/j.fm.2010.05.012
Holley, R.A. and Patel, D. (2005) Improvement in Shelf-Life and Safety of Perishable Foods by Plant Essential Oils and Smoke Antimicrobials. Food Microbiology, 22, 273-292. https://doi.org/10.1016/j.fm.2004.08.006
Lean, L.P. and Mohamed, S. (1999) Antioxidative and Antimycotic Effects of Turmeric, Lemongrass, Betel Leaves, Clove, Black Pepper Leaves and Garcinia atriviridis on Butter Cakes. Journal of the Science of Food and Agriculture, 79, 1817-1822. https://doi.org/10.1002/(SICI)1097-0010(199910)79:13 3.0.CO;2-L
Nielsen, P.V. and Rios, R. (2000) Inhibition of Fungal Growth on Bread by Volatile Compounds from Spices and Herbs, and the Possible Application in Active Packaging, with Special Emphasis on Mustard Essential Oil. International Journal of Food Microbiology, 60, 219-229. https://doi.org/10.1016/S0168-1605(00)00343-3
Bagamboula, C.F., Uyttendaele, M. and Debevere, J. (2004) Inhibitory Effect of Thyme and Basil Oils, Carvacrol, Thymol, Estragol, Linalool and ρ-Cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21, 33-42. https://doi.org/10.1016/S0740-0020(03)00046-7
Franz, C. and Novak, J. (2010) Sources of Essential Oils. In: Baser, K.H.C. and Buchbauer, G., Eds., Handbook of Essential Oils: Science, Technology, and Applications, CRC Press/ Taylor & Francis Group, Boca Raton, 39-82.
Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008) Biological Effects of Essential Oils—A Review. Food and Chemical Toxicology, 46, 446-475. https://doi.org/10.1016/j.fct.2007.09.106
Teixeiraa, B., Marquesa, A., Ramosa, C., Nengc, N.R., Nogueirac, J. M.F., Saraivab, J.A. and Nunesa, M. L. (2013) Chemical Composition and Antibacterial and Antioxidant Properties of Commercial Essential Oils. Industrial Crops and Products, 43, 587-595. https://doi.org/10.1016/j.indcrop.2012.07.069
Karpinska, M., Borowski, J. and Danowska-Oziewicz, M. (2001) The Use of Natural Antioxidants in Ready-to-Serve Food. Food Chemistry, 72, 5-9. https://doi.org/10.1016/S0308-8146(00)00171-0
Rao, J. and McClements, D.J. (2012) Impact of Lemon Oil Composition on Formation and Stability of Model Food and Beverage Emulsions. Food Chemistry, 134, 749-757. https://doi.org/10.1016/j.foodchem.2012.02.174
Noorolahi, Z., Sahari, M.A., Barzegar, M., Doraki, N. and Badi, H.N. (2013) Evaluation Antioxidant and Antimicrobial Effects of Cinnamon Essential Oil and Echinacea Extract in Kolompe. Journal of Medicinal Plants, 12, 14-28.
Lin, Y.T., Labbe, R.G. and Shetty, K. (2005) Inhibition of Vibrio Parahemolyticus in Seafood Systems Using Oregano and Cranberry Phytochemical Synergies and Lactic Acid. Innovative Food Science and Emerging Technologies, 6, 453-458. https://doi.org/10.1016/j.ifset.2005.04.002
Mathew, S. and Abraham, T.E. (2006) Studies on the Antioxidant Activities of Cinnamon (Cinnamomum verum) Bark Extracts, through Various in Vitro Models. Food Chemistry, 94, 520-528. https://doi.org/10.1016/j.foodchem.2004.11.043
Pattnaik, S., Padhan, D.K. and Jana, G.K. (2010) Evaluation of Cinnamon Oil, Peppermint Oil, Cardamom Oil & Orange Oil as Antimicrobial Agents. Journal of Pharmacy Research, 3, 414-416.
Donald, G. and Barceloux, M.D. (2008) Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Toxic Plants, and Venomous Animals. John Wiley & Sons, Hoboken, 39-43.
Rozzaa, A.L., Moraesb, T.M., Kushimab, H., Tanimotoa, A., Marquesc, M.O.M., Bauabd, T.M., Hiruma-Limab, C.A. and Pellizzona, C.H. (2011) Gastroprotective Mechanisms of Citrus lemon (Rutaceae) Essential Oil and Its Majority Compounds Limonene and β-Pinene: Involvement of Heat-Shock Protein-70, Vasoactive Intestinal Peptide, Glutathione, Sulfhydryl Compounds, Nitric Oxide and Prostaglandin E2. Chemico-Biological Interactions, 189, 82-89. https://doi.org/10.1016/j.cbi.2010.09.031
Adams, R.P. (2007) Identification of Eessential Oils Components by Gas Chromatography/Quadruple Mass Spectroscopy. 4th Edition, Allured Publishing Corporation, Carol Stream.
Massada, Y. (1976) Analysis of Essential Oils by Gas Chromatography and Mass Sepectrometry. Wiley, New York.
El-Gazzar, A.B.A., Youssef, M.M., Youssef, A.M.S., Abu-Hashem, A.A. and Badria, F.A. (2009) Design and Synthesis of Azolopyrimidoquinolines, Pyrimidoquinazolines as Anti-Oxidant, Anti-Inflammatory and Analgesic Activities. European Journal of Medicinal Chemistry, 44, 609-624. https://doi.org/10.1016/j.ejmech.2008.03.022
Hawkey, P.M. and Lewis, D.A. (1994) Medical Bacteriology—A Practical Approach. Oxford University Press, Oxford, 181-194.
Mosmann, T. (1983) Rapid Colorimetric Assay for Cellular Growth and Survival: Application to Proliferation and Cytotoxicity Assays. Journal of Immunological Methods, 65, 55-63. https://doi.org/10.1016/0022-1759(83)90303-4
Graph Pad Prism Version 3.00 for Windows (1999) Graph Pad Software, San Diego.
Kalaba, V. and Kalaba, D. (2014) Comparative Effects of Essential Oils on Growth of Escherichia coli Carpathian. Journal of Food Science and Technology, 6, 5-8.
Popovic, G. and Milosevic, D.D. (2008) Effects of Ester Oil on Growth of Escherichia coli. Proceedings of Scientific Conference on “Ecological Truth” with International Participation, Sokobanja, 1-4 June 2008, 612-615.
Elgendy, E.M. and Khayyat, S.A. (2014) Epoxide and Hydroperoxide Derived from Naturally Cinnamaldehyde and Its Schiff Base Derivatives. Asian Journal of Chemistry, 26, 6571-6574.
Elgendy, E.M. (1998) Photooxygenation of Natural Limonene. Journal of Chinese Pharmaceutical Sciences, 50, 225-231.
Halliwell, B. and Gutteridge, J.M.C. (2000) Free Radicals in Biology and Medicine. Oxford University Press, Oxford.
Abd El-Baky, H.H. and El-Baroty, G.S. (2008) Chemical and Biological Evaluation of the Essential oil of Egyptian Moldavian Balm. International Journal of Essential Oil Therapeutics, 2, 76-81.
Anwar, F., Ali, M., Hussain, A.I. and Shahid, M. (2009) Antioxidant and Antimicrobial Activities of Essential Oil and Extracts of Fennel (Foeniculum vulgare Mill.) Seeds from Pakistan. Flavour and Fragrance Journal, 24, 170-176. https://doi.org/10.1002/ffj.1929
Frenkel, E.N., Huang, S.W., Kanner, J. and German, J.B. (1994) Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions. Journal of Agricultural and Food Chemistry, 42, 1054-1059. https://doi.org/10.1021/jf00041a001
Koleva, I.I., van Beek, T.A., Linssen, J.P.H., de Groot, A. and Evstatieva, L.N. (2002) Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods. Phytochemical Analysis, 13, 8-17. https://doi.org/10.1002/pca.611
Puertas-Mejia, M., Hillebrand, S., Stashenko, E. and Winterhalter, P. (2002) In Vitro Radical Scavenging Activity of Essential Oils from Columbian Plants and Fractions from Oregano (Origanum vulgare L.) Essential Oil. Flavour and Fragrance Journal, 17, 380-384. https://doi.org/10.1002/ffj.1110
Baratta, M.T., Dorman, H.J.D. and Deans, S.G. (1998) Chemical Composition, Antimicrobial and Antioxidative Activity of Laurel, Sage, Rosemary, Oregano and Coriander Essential Oils. Journal of Essential Oil Research, 10, 618-627. https://doi.org/10.1080/10412905.1998.9700989
Baratta, M.T., Dorman, H.J.D., Deans, S.G., Figueiredo, A.C., Barosso, J.G. and Ruberto, G. (1998) Antimicrobial and Antioxidant Properties of Some Commercial Essential Oils. Flavour and Fragrance Journal, 13, 235-244. https://doi.org/10.1002/(SICI)1099-1026(1998070)13:4 3.0.CO;2-T
Ruberto, G., Baratta, M.T., Deans, S.G. and Dorman, H.J.D. (2000) Antioxidant and Antimicrobial Activity of Foeniculum vulgare and Crithmum maritimum Essential Oils. Planta Medica, 66, 687-693. https://doi.org/10.1055/s-2000-9773
Dorman, H.J.D., Figueiredo, A.C., Barroso, J.G. and Deans, S.G. (2000) In Vitro Evaluation of Antioxidant Activity of Essential Oils and Their Components. Flavour and Fragrance Journal, 15, 12-16. https://doi.org/10.1002/(SICI)1099-1026(200001/02)15:1 3.0.CO;2-V
Ruberto, G., Baratta, M.T., Sari, M. and Kaabeche, M. (2002) Chemical Composition and Antioxidant Activity of Essential Oils from Algerian Origanum glandulosum Desf. Flavour and Fragrance Journal, 17, 251-254. https://doi.org/10.1002/ffj.1101
Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., De Pasquale, A. and Saija, A. (2005) Influence of Heating on Antioxidant Activity and the Chemical Composition of Some Spice Essential Oils. Food Chemistry, 89, 549-554. https://doi.org/10.1016/j.foodchem.2004.03.011
Politeo, O., Juki, M. and Milo, M. (2006) Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants. Croatica Chemica Acta, 79, 545-552.
Frenkel, E.N. (1993) In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids. Trends in Food Science & Technology, 4, 220-225. https://doi.org/10.1016/0924-2244(93)90155-4
Pajero, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Saavedra, G., Murcia, M.A., Jimenez, A.M. and Codina, C. (2003) Investigation of Bolivian Plant Extracts for Their Radical Scavenging Activity and Antioxidant Activity. Life Sciences, 73, 1667-1681. https://doi.org/10.1016/S0024-3205(03)00488-0
Abdalla, A.E. and Roozen, J.P. (1999) Effect of Plant Extracts on the Oxidative Stability of Sunflower Oil and Emulsion. Food Chemistry, 64, 323-329. https://doi.org/10.1016/S0308-8146(98)00112-5
Inouye, S., Takizawa, T. and Yamaguchi, H. (2001) Antibacterial Activity of Essential Oils and Their Major Constituents against Respiratory Tract Pathogens by Gaseous Contact. Journal of Antimicrobial Chemotherapy, 47, 565-573. https://doi.org/10.1093/jac/47.5.565
Inouye, S., Yamaguchi, H. and Takizawa, T. (2001) Screening of the Antibacterial Effects of a Variety of Essential Oils on Respiratory Tract Pathogens, Using a Modified Dilution Assay Method. Journal of Infection and Chemotherapy, 7, 251-254. https://doi.org/10.1007/s101560170022
Lopez, P., Sanchez, C., Batlle, R. and Nerin, C. (2005) Solid and Vapor Phase Antimicrobial Activity of Six Essential Oils: Susceptibility of Selected Foodborne Bacteria and Fungal Strains. Journal of Agricultural and Food Chemistry, 53, 6939-6946. https://doi.org/10.1021/jf050709v
Yan, H.C., Hong, P., Yu, Z.Z. and Jing, S. (2010) Evaluation of Antioxidant and Antitumor Activities of Lemon Essential Oil. Journal of Medicinal Plants Research, 4, 1910-1915.
Denizot, F. and Lang, R. (1986) Rapid Colorimetric Assay for Cell Growth and Survival. Journal of Immunological Methods, 89, 271-277. https://doi.org/10.1016/0022-1759(86)90368-6
Mauceri, H.J., Hanna, N.N., Beckett, M.A., Gorski, D.H., Staba, M.J., Stellato, K.A., Bigelow, K., Heimann, R., Gately, S., Dhanabal, M., Soff, G.A., Sukhatme, V.P., Kufe, D.W. and Weichselbaum, R.R. (1998) Combined Effects of Agiostatin and Ionizing Radiation in Antitumour Therapy. Nature, 394, 287-291. https://doi.org/10.1038/28412