Abstract
The study was aimed at evaluating the antibacterial and antioxidant activity of aqueous extract of Cinnamomum verum (cinnamon) bark in order to prevent the spoilage and rancidity of food. The extract was tested for antibacterial activity against three gram positive (Staphylococcus aureus, Bacillus cereus, Enterococcus faecali) and two gram negative (Escherichia coli, Proteus mirabilis) food borne pathogens. The extract proved to be broad spectrum antibacterial agent. Though the yield of total water soluble solid was less, there was remarkable reducing power, radical scavenging activity and metal chelation by the extract. Interestingly the extract had powerful protection to DNA against the dangerous hydroxyl radical which causes several kinds of damage to cell organelles. Total phenol content of the extract had significant positive correlation (P
