The genus Cinnamomum

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the oleoresin is stored in suitable containers such as S.S. (stainless steel) drums or epoxy coated HDPE (high density polyethylene) containers. Pharmaceutical preparations Harvesting, Processing, and Quality Assessment of Cinnamon Products 141 The following preparations utilising cinnamon are listed in pharmacopoeias such as the British Pharmacopoeia (BPC) the Indian Pharmacopoeia (IPC) and the Argentinean Pharmacopoeia (AP). Compound cinnamon powder (BPC) Distilled cinnamon powder (BPC) Concentrated cinnamon water (BPC) Tincture of cinnamon (BPC) Compound tincture of cinnamon (TPC) Aromatic chalk mixture (IPC) Ammoniated quinine and cinnamon elixir (BPC) Cinnamon spirit (BPC) Cinnamon syrup (AP) Cinnamon Standards and Specifications Details of Indian and international standards laid down for Sri Lankan cinnamon products are given in Annex 5.1. The Indian standards cover cinnamon (whole) and the ISO specifications cover cinnamon whole and cinnamon powder (Sri Lankan cinnamon, Seychelles cinnamon), in addition to their storage, sampling and testing. Annex 5.2 gives the safety regulations for cassia leaf oil and cinnamon bark oil. Annex 5.3, provides the cleanliness specifications prescribed by ASTA, ESA and the honest trading practices of Germany. References Anonymous (1977) Sri Lanka Standards, SLS 81 Part 1 and Part 2. Specification for Cinnamon. Sri Lanka standards-Specifications for cinnamon oil: • CS 184 – Specification for cinnamon leaf oil • CS 185 – Specification for cinnamon bark oil Anonymous (1993) Proceedings of a Workshop on the Technological Aspects of the Production and Processing of Essential Oils in Sri Lanka, Institute of Chemistry, Ceylon. Bullernan, L.B., Lieu, F.Y. and Seier, S.A. (1977) Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. J. Food Sci., 42, 1107–1108. CFR (1995) Code of Federal Regulations, 21, CFR 173.2, Washington, USA. International Standard Organization Standards (ISO): ISO 3524 – Cinnamon Leaf oil ISO 6538 – Cassia Leaf Oil ISO 6539 – Cinnamon specification ISO/R 928 – Spices determination of water insoluble ash
142 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera ISO/R 930 – Spices – determination of acid insoluble ash ISO/R 939 – Spices – determination of moisture content Llewellyn, G.C., Burkett, M.L. and Eardie, T. (1981) Potential mould growth, aflatoxin production and antimycotic activity of selected Natural spices and Herbs. Pruthi, J.S. (2001) Advances in Super-Critical Fluid Extraction (SCFE) Technology of Spices – A global overview and future R&D needs. Beverage & Food World, Jan. 2001, pp. 44–55. Tiwari, K.K. (1989) Technological aspects of supercritical fluid extraction (SCFE). In Trends in Food Science and Technology, AFSTI/CFTRI, Mysore, pp. 59–70. Udayasankar, K. (1989) Supercritical carbon dioxide extraction of spices: The Technical advantages. Proc. Recent Trends and Development of Post Harvest Technologies for Spices, CFTRI, Mysore, pp. 56–78. Wijesekera, R.O.B. (1989) Practical Manual on the Essential oils Industry – UNIDO, Vienna. Annex 5.1 Indian Standard (1S 4811: 1992) Cinnamon Whole-Specification (First Revision) Scope This standard prescribes the requirements for whole cinnamon (Cinnamomum verum Bercht. & Presl.), for use as a spice and in condiments (syn. Cinnamomum zeylanicum Blume). This standard does not cover the requirements for cinnamon powder. References The Indian Standards listed below are necessary adjuncts to this standard: IS No. Title 1070: 1992 Reagent grade water – Specification (third revision) 1797: 1985 Methods of test for spices and condiments (second revision) 13145: 1991 Spices and condiments – Methods of sampling Terminology Quills The long compound rolls of cinnamon bark measuring up to 1 m in length. Quillings The breakages during grading and transportation and small pieces of bark left after the preparation of quills. Chips The bark obtained from thick branches and stems, trimmings of the cut shoots, shavings of the outer and inner barks and odd pieces of outer bark.
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Cinnamon and Cassia The genus Cinna
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Cinnamon and Cassia The genus Cinna
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This volume is dedicated to Prof. (
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viii Contents 10 Pests and diseases
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x Contributors Subhan C. Nath Regio
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xii Preface to the series compounds
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xiv Preface When we approached the
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1 Introduction P.N. Ravindran and K
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French Casse, Canefice, Canelle de
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Introduction 5 were accomplished sa
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Introduction 7 It seems quite proba
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Introduction 9 rose to 450,000 kg.
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Introduction 11 Sri Lanka has been
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Introduction 13 ISO (1977) Oil of c
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Botany and Crop Improvement of Cinn
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(a) (c) Botany and Crop Improvement
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Indian cassia leaves (known as ‘T
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1 2 Botany and Crop Improvement of
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Table 2.4 Stomatal characteristics
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1 3 4 Collenchyma Stone cell Phloem
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Table 2.6 Microscopic characteristi
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(k) Medullary 2 cells wide, radiall
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1 7 1a 7 Wood anatomy 4 6 2 2a Bota
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(a) (b) Morning Botany and Crop I
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1 2 3 4 6 8 9 Botany and Crop Impro
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viability is completely lost (Kanna
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Other tissue culture studies Botany
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Table 2.11 Bark and leaf oil consti
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Table 2.13 Growth and yield paramet
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Little crop improvement work has go
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Chemistry of Cinnamon and Cassia 81
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Table 3.4 Volatile constituents ide
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Page 108 and 109: Chemistry of Cinnamon and Cassia 91
Page 110 and 111: HO Chemistry of Cinnamon and Cassia
Page 116 and 117: -Humulene 1.30 0.57 0.12 1.40 -Cube
Page 118 and 119: 1 3 2 4 4 5 7 6 8 10 9 12 11 13 14
Page 120 and 121: 1147 Isoborneol 0.36 0.55 1158 Born
Page 124 and 125: opportunities lies in the new centu
Page 126 and 127: R OH 4 HO O O O OH Chemistry of Cin
Page 132 and 133: p-Cymene 13 21.35 0.82 -Copaene 0.4
Page 134 and 135: (E)-cinnamyl acetate 0.1 0.2-2.2 -3
Page 136 and 137: Annex 3.3 The chemical structure of
Page 138 and 139: 4 Cultivation and Management of Cin
Page 140 and 141: Figure 4.2 Field plantation of cinn
Page 142 and 143: the age of three to four months exc
Page 144 and 145: Cultivation and Management of Cinna
Page 146 and 147: Cultivation and Management of Cinna
Page 148 and 149: HARVESTED CINNAMON Cutting Extracti
Page 150 and 151: (a) (b) Figure 5.3 (a) Cinnamon pee
Page 152 and 153: Chips Harvesting, Processing, and Q
Page 154 and 155: cassia oils, is obtained from disti
Page 156 and 157: KETTLE FURNACE Harvesting, Processi
Page 160 and 161: Grades The Cinnamon bark shall have
Page 162 and 163: Quality of Reagents Unless specifie
Page 164 and 165: Cinnamon powder Harvesting, Process
Page 166 and 167: Table 5A.5 Chemical requirements Ha
Page 168 and 169: Harvesting, Processing, and Quality
Page 170 and 171: Special protection information Resp
Page 172 and 173: Ash Refer to Annex 5.3. Acid insolu
Page 174 and 175: Chinese Cassia 157 Figure 6.1 Cinna
Page 176 and 177: Figure 6.2 A 15-year old plantation
Page 178 and 179: Chinese Cassia 161 careful harrowin
Page 180 and 181: make it easier to climb and to avoi
Page 182 and 183: Adulterations and substitutes In ea
Page 184 and 185: Chinese Cassia 167 various regions
Page 186 and 187: Table 6.4 Insect pests of cassia ci
Page 188 and 189: Chinese Cassia 171 Table 6.5 Compos
Page 190 and 191: Trace Methyl eugenol Trace Benzoic
Page 192 and 193: Table 6.9 Comparative percentages,
Page 194 and 195: Chinese Cassia 177 (3-5°C) or due
Page 196 and 197: Chinese Cassia 179 curing diseases
Page 198 and 199: Chinese Cassia 181 different parts
Page 200 and 201: Chinese Cassia 183 Kashiwada, Y., N
Page 202 and 203: 7 Indonesian Cassia (Indonesian Cin
Page 204 and 205: propagation is possible through cut
Page 206 and 207: Indonesian Cassia (Indonesian Cinna
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Figure 7.3 Separation of bark by be
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the branch. The mycelium layer pene
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Table 7.4 The yield and characteris
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Conclusion In spite of the fact tha
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8 Indian Cassia Akhil Baruah and Su
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Indian Cassia 201 pollen dehiscence
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Indian Cassia 203 Ecology and distr
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Table 8.1 Physico-chemical characte
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Indian Cassia 207 Table 8.4 Composi
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References Indian Cassia 209 Anonym
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9 Camphor Tree K. Nirmal Babu, P.N.
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Sub-specific division of C. camphor
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Camphor Tree 215 succession species
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The condenser is the most bulky and
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Table 9.1 Relation between age of t
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Table 9.3 Yield of camphor and oil
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Camphor Tree 223 Yu-Sho oil: Specif
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Ketones and oxides: Camphor, piperi
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Camphor Tree 227 20 Citronellyl ace
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Table 9.12 Chemical composition (%)
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Camphor Tree 231 Table 9.14 Yield a
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Camphor Tree 233 Table 9.18 Physico
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Camphor Tree 235 To prevent bed-sor
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Camphor Tree 237 Chopra, R.N., Chop
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10 Pests and Diseases of Cinnamon a
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Family: Dermestidae Evorinea hirtel
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Pests and Diseases of Cinnamon and
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Leaf webber (Orthaga vitalis) Pests
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C. malabatrum Meliola beilschmiedia
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11 Pharmacology and Toxicology of C
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Anti-inflammatory action Pharmacolo
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Pharmacology and Toxicology of Cinn
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Table 11.1 Antibacterial effects of
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Table 11.2 Antifungal activity of c
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12 Economics and Marketing of Cinna
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Economics and Marketing of Cinnamon
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Table 12.7 US imports of whole cass
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Japan Economics and Marketing of Ci
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Table 12.14 US exports of cassia an
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Table 12.16 World exports of cinnam
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Table 12.20 US imports of cassia oi
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S t 0.37Y t 0.63S t1 Economics an
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13 End Uses of Cinnamon and Cassia
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Table 13.3 Typical western pickling
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End Uses of Cinnamon and Cassia 315
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Table 13.9 Relative flavour intensi
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Cinnamon - in perfumes and beauty c
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Chinese Cassia Chinese cassia - as
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14 Cinnamon and Cassia - The Future
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Cinnamon and Cassia - The Future Vi
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Table 15.1 Chemical composition of
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Table 15.3 Constituents of leaf oil
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cloves. Leaves measure 3-12 1.5-4
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C. deschampsii Gamble C. deschampsi
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Table 15.7 Composition of essential
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Other Useful Species of Cinnamomum
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Table 15.9 Compounds identified in
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C. sulphuratum Nees Other Useful Sp
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Table 15.13 Percentage composition
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location 90 physico-chemical proper
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mass spectrometric studies 97 extra
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metabolic studies 267 sedative effe
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The genus Cinnamomum

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