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Fisheries Science

, Volume 76, Issue 2, pp 287–293 | Cite as

Potential of cinnamon (Cinnamomum verum) oil to control Streptococcus iniae infection in tilapia (Oreochromis niloticus)

  • Pongsak RattanachaikunsoponEmail author
  • Parichat Phumkhachorn
Original Article Aquaculture

Abstract

In this study, four essential oils—cinnamon oil, leech lime oil, lemongrass oil, and turmeric oil—were examined for their antimicrobial activities against Streptococcus iniae, a bacterium that is pathogenic in fish, in which it causes streptococcosis. Cinnamon oil was the most potent antimicrobial agent among these oils, with a minimal inhibitory concentration (MIC) of 40 μg/ml. By using gas chromatography–mass spectrometry (GC–MS), it was found that the major components of cinnamon oil were cinnamaldehyde (90.24), limonene (2.42%), cinnamyl acetate (2.03%), linalool (1.16%), and α-terpineol (0.87%). Of these compounds, only cinnamaldehyde exhibited antimicrobial activity against S. iniae, with an MIC of 20 μg/ml. In an in vivo trial, no mortality was apparent in fish fed on fish diets supplemented with 0.4% (w/w) of cinnamon oil and with 0.1% (w/w) of oxytetracycline 5 days prior to infection with S. iniae. These results indicate that cinnamon oil had a protective effect on experimental S. iniae infection in tilapia, and thus has the potential to replace the antibiotics used to control this disease.

Keywords

Cinnamaldehyde Cinnamon oil Streptococcus iniae Tilapia 

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Copyright information

© The Japanese Society of Fisheries Science 2010

Authors and Affiliations

  • Pongsak Rattanachaikunsopon
    • 1
    Email author
  • Parichat Phumkhachorn
    • 1
  1. 1.Department of Biological ScienceUbon Ratchathani UniversityUbon RatchathaniThailand

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