Isolation and Purification of the Anti-Bacterial Compound of Cinnamon Oil Extracted from South India

Abstract

Cinnamon oil is derived from the leaves of the cinnamon tree, the essential oil of the plant is extracted by steam distillation, while its bark is used to make cinnamon spice. The present study was conducted to isolate the most important bioactive compounds from cinnamon oil extracted from South India. The thin-layer chromatography (TLC) combined with high-performance liquid chromatography (HPLC) were used to determine and estimate the isolates obtained. It found that the organic phase's highest retention time was 5.433, and the peak area percentage was 88.8 %. The organic phase sample had a high peak area percentage, indicating that there was a lot of bioactive chemical in it. The broad absorption band at 3270 cm-1 is due to the (-OH) group, 1670 and 1623 cm-1 to the C=C group, 1449 and 1381 cm-1 to the (-C-H) group, and the band at 1120 cm-1 to the (-C-O) group. A pseudo molecular ion peak at m/z 275 for a [M+H] +. This study resulted in finding a peak in the positive mode mass spectra, indicating a molecular weight of 274 and the molecular formula of C15H14O5.1H 13CNMR investigations verified the presence of phenol hydroxide groups, two aromatic ring systems, methylene groups, and a phenoxy carbon in the chemical composition of the compound. Moreover, the composition is quite similar to catechins, and this chemical is separated from the organic phase of cinnamon oil. The potent inhibitory activity of the newly synthesized catechin antagonist against S.aureus and E.coli was found to assess cell death by detection of DNA fragments using agarose gel electrophoresis and SEM analysis.