Studies on Extraction of Cinnamaldehyde from Cinnamon Species : Steam Distillation, Modelling, Monod Kinetics on Baker's Yeast, Antimicrobial and Anti-Cancer Activities

Spices are mainly used for flavoring and they also have certain medicinal properties and are used in pharmaceutical, perfumery, cosmetics and several other industries. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Cinnamon which contains Cinnamaldehyde, Eugenol, Cinnamyl alcohol, Cinnamyl acetate, trans Cinnamyl acetate etc. Extraction of Cinnamaldehyde from Cinnamon Species and development of Modelling equation by Steam Distillation. Evaluation of Monod Kinetic Parameters for the methanolic and aqueous extracts of Cinnamon on Baker's Yeast. The in vitro antimicrobial activity of Cinnamaldehyde from cinnamon bark has been evaluated against Klebsiella pneumoniae and Candida albicans. The in-vitro anti-cancer activity of Cinnamaldehyde on Breast cancer MCF-7 cell lines by using MTT cell growth inhibition assay. Cinnamaldehyde has many industrial and medicinal applications which plays a vital role in Cinnamon species.