Asian Journal of Research in Zoology

The present study evaluates the antimicrobial efficacy of ethanolic extracts from Cinnamomum zeylanicum and Illicium verum against bacterial strains isolated from spoiled vegetables and selected human pathogenic microorganisms. In recent years, plant-based antimicrobials have attracted considerable attention as safer and environmentally sustainable alternatives to synthetic food preservatives. In this investigation, ethanolic extracts of the selected spices were prepared and subjected to standard microbiological assays to assess their antibacterial activity. The results revealed a significant concentration-dependent inhibitory effect for both extracts against the tested bacterial strains. Notably, the extract of Cinnamomum zeylanicum exhibited comparatively higher antimicrobial activity than Illicium verum, indicating the presence of potent bioactive constituents. The observed antibacterial effects are likely attributed to phytochemicals such as cinnamaldehyde, eugenol, and anethole, which are known for their strong antimicrobial properties. Furthermore, the study demonstrates the effectiveness of these spice-derived extracts in inhibiting food spoilage bacteria, thereby highlighting their potential application in reducing post-harvest losses and enhancing food preservation. Their activity against human pathogenic bacteria also underscores their relevance in improving food safety and public health.

In conclusion, the findings support the potential use of Cinnamomum zeylanicum and Illicium verum as natural antimicrobial agents in food systems. The incorporation of plant-based bioactive compounds may reduce dependence on synthetic preservatives and promote sustainable food safety practices. However, further research focusing on the isolation of active compounds, elucidation of mechanisms of action, and validation in real food matrices is essential to establish their practical applicability and commercial viability.