Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli
F.A. Yacoub, H., Elbradei, G., Awad, S., Elsayed, I. (2025). Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli. EKB Journal Management System, 46(3), 813-829. doi: 10.21608/asejaiqjsae.2025.457914
Heba F.A. Yacoub; Gaber Elbradei; Sameh Awad; Ibrhim Elsayed. "Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli". EKB Journal Management System, 46, 3, 2025, 813-829. doi: 10.21608/asejaiqjsae.2025.457914
F.A. Yacoub, H., Elbradei, G., Awad, S., Elsayed, I. (2025). 'Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli', EKB Journal Management System, 46(3), pp. 813-829. doi: 10.21608/asejaiqjsae.2025.457914
F.A. Yacoub, H., Elbradei, G., Awad, S., Elsayed, I. Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli. EKB Journal Management System, 2025; 46(3): 813-829. doi: 10.21608/asejaiqjsae.2025.457914

Antioxidant Activity and Inhibitory Effects of Ginger, Green tea, and Cinnamon, Alone and in Combination, on Staphylococcus aureus and Escherichia coli

Alexandria Science Exchange Journal
Article 19, Volume 46, Issue 3, September 2025, Pages 813-829    PDF (654.75 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2025.457914
Authors
Heba F.A. Yacoub* 1; Gaber Elbradei* 1; Sameh Awad* 2; Ibrhim Elsayed* 1
1Department of Dairy Science and Technology, Faculty of Agriculture, El-Shatby, Alexandria University, Alexandria, Egypt.
2Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.
Abstract
Herbs and spices were used by the ancient Egyptian and have been used for centuries in India and China. Ginger, Green tea and Cinnamon were extracted and pH value of Ginger, Green tea and Cinnamon were (4.92, 5.25, 4.6) respectively, while % titratable acidity were (0.21%, 0.33%, 0.11%) respectively. Maximum value of Ferric Reducing Antioxidant Power (FRAP) observed in (Cinnamon combined with Green tea) extracts (0.25 mg GAE/g) and maximum value observed in (Cinnamon combined with Green tea) oils (0.39 mg GAE/g). Maximum total phenolic content value observed in (Cinnamon combined with Green tea) extracts (C+T) was (20.23 mg GAE/g) and maximum value observed in (Cinnamon combined with Green tea) oil (C+T) was (37.01 mg GAE/g). The antioxidants activity (DPPH) of oils are higher of extracts. The Cinnamon and Green tea oil in combination (C+T) showed the higher antioxidant activity (86.20%) comparing to the other oils. By GC-MS analysis, Zingiberene is the main constituent of essential oil of Ginger (20.52%), 1.8-Cineole is the main constituent of essential oil of Green tea (31.46%) and Cinnamaldehyde is the main constituent of essential oil of Cinnamon (30.83%). By increasing concentrations of cinnamon, Green tea and Ginger (oils and extracts) inhibition clear zone on Escherichia coli (ATTC 25922) and Staphylococcus aureus (ATTC6538) increased.
 The impact of (T+C) extract on the growth of Staphylococcus aureus (ATTC6538) was lower than Escherichia coli (ATTC 25922). There is no effect of Green tea, Ginger and Cinnamon extracts or oils separately or in-combination on the growth of yogurt starter and karish cheese starter cultures.
Keywords
Ginger; Green tea; Cinnamon; antioxidant activity; GC-MS; Antibacterial activity; Escherichia coli (ATTC 25922); Staphylococcus aureus (ATTC6538)
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