Antibacterial activity of Cinnamomum iners (Lauraceae) extracts

Cinnamomum iners is one of the species in Cinnamomum genus and belongs to the Lauraceae family. In the field, this family can be recognized by their aroma, the smooth and thick bark, the bay-like leaves and their fruits which are glossy and ovoid seated on a copular vestigial perianth. These beneficial traditional herbal plants are widely utilized to relieve fever, for the smoothness of digestive system problems and as carminative. This study was conducted to investigate the antibacterial activity of Cinnamomum iners by using different plant parts which are bark, stem, and leaves by using different concentration of serial dilution of 25µg/ml, 50µg/ml, 100µg/ml, 250µg/ml and 500µg/ml and the positive control is ampicillin and methanol act as the negative control. The extracts were tested against two gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus) and one-gram negative bacteria (Escherichia coli) by using paper disc-diffusion method. For the bark extract, the highest zone of inhibition which is 9.00 mm was revealed on Staphylococcus aureus at the concentration of 500µg/ml while stem extract and leaves extract showed the highest zone of inhibition, 10.00 mm against Staphylococcus aureus at concentration of 50µg/ml and 12.00 mm of inhibition zone at 100µg/ml, also at Staphylococcus aureus respectively. From this results, it can be concluded that Cinnamomum iners extracts possesses antibacterial activity that can be further research studies in this plant.