A CRITIQUE PAPER IN
(Chemistry, antimicrobial and antioxidant potentials of
Cinnamomum tamala Nees & Eberm. (Tejpat) essential oil and oleoresins)
ZYRAPHYL L. PEŃARANDA
MR. GALICANO JAY N. FABI
NOVEMBER 16, 2012
This study aims to compare the chemistry, anti-oxidative and antimicrobial properties of tejpat essential oils and oleoresins.In order to determine the anti-microbial activity of the volatile oil and oleoresins, various food-born pathogenic fungi and bacteria were taken. Oleoresins were obtained by extracting 25 g of powdered leaves with 250 ml of each solvent. The chemical analysis of volatile oil and oleoresins were undertaken by gas chromatography-mass spectrometry (GC-MS) technique. GC-MS analysis of cinnamomum leaf volatile oil showed the presence 81 components representing 94.1%of the total amount, and eugenol was the major component in the essential oils of C. tamala leaves. In the antioxidant activity, anti-oxidant potentials of Cinnamomum oil and oleoresins for mustard oil have been evaluated by different methods such as peroxide, p-anisidine, thiobarbituric acid and total carbonyl value method. All samples with essential oil and oleoresins were able to control the oxidation rate of the mustard oil at 60’C than the control. It has also been reported that most natural antioxidative compounds often work synergistically with each other to produce a broad spectrum of antioxidative activities that creates an effective defense system against free radical attack. The malondehyde formation of all the additives increases with storage time. The volatile oil was found to be 100% active against Fusarium moniliforme, Aspergillus niger, A. oryzae and A. solani but not for A. awamori in inverted petriplate method, though food poisoned method revealed 100% activity for A. niger and Fusarium moniliforme at 6µl dose. It was found to...