EVALUATION OF THE EFFECT OF CINNAMON EXTRACT ON BACTERIA ISOLATED FROM THE MOUTH OF INFANTS LESS THAN ONE YEAR OLD

This study examined the antibacterial activity of cinnamon oil using chemical spectral techniques like thin-layer chromatography (TLC), infrared spectroscopy (IR), highperformance nuclear magnetic resonance (HP1PNMR) and gas chromatography (GC-Mass) to test against four different bacterial species: E. coli, Staphylococcus aureus, Pseudomonas aeurginosa, and bacillus spp.Isolated from the mouths of infants younger than one year old demonstrated potent antibacterial activity, with inhibition of In addition, the present investigation sought to determine the Cinnamon compound's Minimum Inhibition Concentration (MIC).The lowest MIC found was 0.001 g/ml against S. aureus, while the highest MIC found was 1 g/ml against both P. aureus and P. aureus.