The impact of different extraction methods on the phytochemical profiles and antimicrobial activities of the extracts of Cinnamomum and Illicium verum

A nutraceutical is defined as a food or substance present in food which can provide health benefits such as the prevention and the treatment of diseases, including cancer, heart disease, arthritis, diabetes and many more. Both Cinnamomum and Illicium verum have been traditionally used in Chinese medicine as well as being more often used in the culinary industry as a spice. The aim of this study was to evaluate possible impact of extraction methods, including different parameters on the phytochemical and antimicrobial profiles of the extracts of Cinnamomum and Illicium verum. Extraction methods were chosen as follows: maceration, Soxhlet extraction; ultrasound-assisted extraction, microwave-assisted extraction and pressure- assisted extraction. Different parameters (temperatures, power and time) and solvents (water and methanol) were used. Extracts were subjected to phytochemical content analysis by thin-layer chromatography, and the percentage yield of extraction was determined and compared by high- performance liquid chromatography. This study also addressed the antimicrobial activity of Cinnamomum against S. aureus and E. coli by disc diffusion. Cinnamomum extracts 1- 4 had inhibitory effects on S.aureus at 20% (ZOI 8.5 – 9.5 mm). However, the methanol extract produced a ZOI of 6 mm at 2% which indicates that a 20% concentration would have been superior to extraction methods 1-4. There was no antimicrobial activity against E. coli. Illicium verum extracts showed some antimicrobial activities against C. albicans compared to S. enterica, however overall inhibition activity was quiet low.

 

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Artikel online veröffentlicht:
16. November 2023