Evaluation of Phytochemical and Antibacterial properties of leaf extract of Cinnamomum tamala oil

Abstract

Cinnamomum tamala, commonly known as tej patta is widely used as a spice in Indian cuisine for its aroma and flavoring property as the leaves contain essential oil. The essential oil is extracted with the help of the Clevenger apparatus using dry leaves. This oil is mainly used as medicine for releasing gas as well as a carminative agent and diuretic agent.  It also improves the digestive system and helps in increasing appetite. This study aimed to determine the phytochemical properties and antibacterial potential of different extracts (aqueous, methanol, and acetone) and oil of C. tamala leaves. The phytochemical evaluation shows the presence and absence of alkaloids, flavonoids, phenolic compounds, steroids, tannins, glycosides, terpenoids, saponins, proteins, and carbohydrates in the aqueous, methanol, and acetone extracts. The efficacy of antibacterial properties of prepared extracts was examined against E. coli and Salmonella typhi (gram-negative bacteria) and Staphylococcus aureus and Bacillus subtilis (gram-positive bacteria). These bacterial cultures were obtained from IMTech Chandigarh. From the results of the antibacterial study it has become evident that among three extracts, the maximum zone of inhibition was obtained in the aqueous extract which was followed by methanolic and acetone extract. With the help of a Clevenger apparatus, Bay leaf oil was extracted to establish antibacterial properties. Henceforth, to analyze the antibacterial potential of the oil sample, the test was performed against the mentioned bacterial species (E. coli, Salmonella typhi, Staphylococcus aureus, and Bacillus subtilis) and reported significant antibacterial activities. From the outcome of this study, it has become clear that Bay leaf oil has potent antibacterial properties against selected bacterial species.