Phytochemical Screening and Antibacterial Activities of Cinnamon against Vancomycin Resistant Enterococcus

This study is conducted to evaluate the antimicrobial activity of cinnamon (Cinnamomum verum) extracts against Vancomycin Resistant Enterococcus. Different types of organic solvents (Ethanol, Methanol, Acetone, Chloroform and Distilled water) were used to prepare the extracts from cinnamon. The extracts were tested against seven isolates of Vancomycin Resistant Enterococcus. The results showed that methanol, acetone and chloroform extracts exhibited good antimicrobial activity against the bacterial isolates. The extracts were subjected to phytochemical analysis which confirms the presence of glycosides, saponins, phenol and terpanoids. The bioactive components present in cinnamon were also evaluated by GC-MS analysis and the analysis revealed the presence of thirty major compounds. The study concludes that the secondary metabolites present in the spice can be an indispensible source of antimicrobial compounds.