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Phenolic Composition, Enzyme Inhibitory and Anti-quorum Sensing Activities of Cinnamon (Cinnamomum zeylanicum Blume) and Basil (Ocimum basilicum Linn)

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Abstract

Cinnamomum zeylanicum and Ocimum basilicum are two plants used by many cultures for food and medicinal purposes. The phenolic composition of ethanol extracts of both plants were determined by HPLC–DAD. A total of seventeen compounds were identified in C. zeylanicum with trans cinnamic acid (179.90 ± 0.45 µg/g) and coumarin (84.50 ± 0.41 µg/g) as major constituents while ten compounds were detected in O. basilicum with rosmarinic acid (360.40 ± 1.28 µg/g) and vanillic acid (36.30 ± 0.25 µg/g) as major constituents. C. zeylanicum exhibited higher inhibition on AChE (54.30 ± 0.97%) and BChE (66.43 ± 0.84%) than O. basilicum with lower AChE (23.43 ± 0.51%) and BChE (33.83 ± 0.75%) inhibitions. Both extracts showed moderate inhibition of tyrosinase and urease enzymes. The quorum sensing (QS) inhibition of O. basilicum and C. zeylanicum was evaluated by two assays: violacein inhibition on Chromobacterium violaceum CV12472 and QS inhibition on Chromobacterium violaceum CV026. Excellent inhibition of violacein synthesis in CV12472 was exhibited by C. zeylanicum with 100% inhibtion at MIC to MIC/4 and further inhibitions of 48.0 ± 2.0% (MIC.8) and 27.9 ± 1.2% (MIC/16). QS inhibition diameter zones on C. violaceum CV026 at MIC were 13.0 ± 1.0 mm and 10.5 ± 1.0 mm for C. zeylanicum and O. basilicum respectively. Since both extracts could inhibit violacein synthesis in CV12472 and QS in CV026, they could block signal production and signal reception in QS mediated processes in bacteria. These results indicate that both plants can be used to remedy microbial resistance and Alzheimer’s diseases.

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Data Availability

All data obtained and analyzed during this research are provided and included within the manuscript data and the authors will make available any other related information supporting the findings upon reasonable request.

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Acknowledgements

The authors are grateful to Department of Chemistry and the Ula Ali Kocman Vocational School, Mugla Sitki Kocman University for material support.

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The authors received no financial support for the research and publication of this article.

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Authors and Affiliations

  1. Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, University of Ngaoundere, 454, Ngaoundere, Cameroon

    Alfred Ngenge Tamfu

  2. Department of Medical Services and Techniques, Koycegiz Vocational School of Health Services, Mugla Sitki Kocman University, 48800, Muğla, Turkey

    Selcuk Kucukaydin

  3. Food Quality Control and Analysis Program, Ula Ali Kocman Vocational School, Mugla Sitki Kocman University, 48147, Ula, Muğla, Turkey

    Alfred Ngenge Tamfu & Ozgur Ceylan

  4. Department of Biology, Faculty of Science, Mugla Sitki Kocman University, 48000, Muğla, Turkey

    Nurdan Sarac

  5. Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, 48000, Muğla, Turkey

    Mehmet Emin Duru

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  1. Alfred Ngenge Tamfu
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  2. Selcuk Kucukaydin
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  3. Ozgur Ceylan
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Contributions

ANT, SK and OC did the conceptualization, performed the literature search, and devised the methods, carried out the experiments as well as the formal analysis. ANT and SK wrote the original draft. OC, MED and NS did the editing, provided materials and resources. OC and MED did the supervision. All authors read and approved the final manuscript.

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Correspondence to Alfred Ngenge Tamfu or Ozgur Ceylan.

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Tamfu, A.N., Kucukaydin, S., Ceylan, O. et al. Phenolic Composition, Enzyme Inhibitory and Anti-quorum Sensing Activities of Cinnamon (Cinnamomum zeylanicum Blume) and Basil (Ocimum basilicum Linn). Chemistry Africa 4, 759–767 (2021). https://doi.org/10.1007/s42250-021-00265-5

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