Caractérisation des composés phytochimiques et investigation des activités antioxydantes et antimicrobiennes des huiles essentielles de Cinnamomum cassia L. (Cannelle de Chine) et de Illicium verum (Anis Etoilé).

Abstract

This study aimed to valorize the essential oils of Cinnamomum cassia L. (Chinese cinnamon) and Illicium verum (star anise) through their physicochemical characterization and evaluation of their biological activities. The essential oils were obtained by steam distillation and then analyzed through several physicochemical parameters (density, miscibility, acid index and pH). The results showed densities of 1.094 for Cinnamomum cassia L. and 0.970 for Illicium verum, with excellent miscibility in 96% ethanol. The acid index was 1.122 mg KOH/g for both oils. The pH ranged between 6 and 7. GC-MS analysis (Shimadzu GC-2010/MS-QP 2010-SE) identified 50 compounds in cinnamon and 48 compounds in star anise, mainly composed of hydrocarbon monoterpenes (34.26% and 31.28%, respectively), with cinnamaldehyde (19.63%) and anethole (49.26%) as the major compounds. The antioxidant activity (DPPH assay) showed IC50 values of 163.82 μg/ml for Cinnamomum cassia L. and 2282.35 μg/ml for Illicium verum, compared to 2.95 μg/ml for ascorbic acid. The antimicrobial activity revealed inhibition zones ranging from 18.1 to 47.1 mm for cinnamon and 7.15 to 10.2 mm for star anise, with MIC values for cinnamon ranging from 0.31 to 1.25 μg/ml. The results also showed bacteriostatic effects on Bacillus cereus, fungicidal effects on Candida albicans, and bactericidal effects on other tested strains. These results highlight the significant biological potential of the studied essential oils, particularly Cinnamomum cassia L., as promising natural sources.