Chemical composition, antioxidant activity, and anti-bacterial activity of essential oils from different organs of Cinnamomum burmanni

Cinnamomum burmannii (Nees & T. Nees) Blume is a cinnamon species used for daily needs and as an herb in traditional medicine. This study was designed to determine the composition, antioxidant, and antimicrobial activity of essential oils (EOs) extracted from different organs of the plant. The gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS) analysis revealed that the bark was dominated by 1-isopropyl-4,7-dimethyl-1,2,3,5,6,8a-hexahydronaphthalene (11.60%), ?-muurolene (8.79%), eucalyptol (7.66%), a-muurolene (7.37%), a-terpineol (6.65%), d-selinene (6.42%), while endo-borneol (41.74 and 40.60%), caryophyllene (6.29 and 10.43%), and bornyl acetate (4.18 and 4.08%) were the primary components of branch and leaf oils. Additionally, a notable antioxidant power of the bark, branch and leaf essential oil was observed from the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging activity (0.03-0.05 mg/mL), antiradical power (ARP) (19.61-32.26), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity assay (0.40-0.75 mol/g), and ferric reducing antioxidant power (FRAP) (0.30-0.66 mg Fe2+/g). Branches and leaves had stronger antioxidant activity, and endo-borneol, bornyl acetate, humulene and cedrene were the main contributors to the antioxidant activity. Moreover, the bark showed notable inhibitory activity against Staphylococcus aureus, while the leaf oil had good antibacterial activity against Micrococcus luteus and Pseudomonas putida. These findings suggest that C. burmannii could be considered a potent source of natural nutraceutical uses.