The genus Cinnamomum

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Cinnamon – in perfumes and beauty care End Uses of Cinnamon and Cassia 319 Cinnamon bark oil is used to impart a woody and musky undertone to perfumes. However, the use of bark oil in the perfume industry is limited since it has a skin sensitising property. Cinnamon bark oil is highly irritant and is therefore not used widely in this way. Occupational allergic contact dermatitis is occasionally observed among those who work with this spice (Kanerva et al., 1996). It is also used to impart fragrance to soaps, flavour dentifrices and mouthwashes. Leaf oil is also used in the perfume industry, as it imparts fragrance to soaps and other such toiletries. Cinnamon is very useful in beauty care. It is a useful cure for acne, headaches, lumps and pustules when applied as a facial pack mixed with clove and pepper (Bhandari, 1987). A medicinal formulation for treating acne (Sepi control A5) contains cinnamon bark powder mixed with lipoglycine. This product is reported to have high acne curing activity, resulting in clear, less oily skins. The product has high hypo-allergeric action and excellent skin tolerance (Stoltz, 1998). Cinnamon – an antimicrobial agent Salt and spice have played very significant roles in preventing food spoilage caused by microorganisms. Cinnamon, like many other spices, possesses antiseptic and antimicrobial properties. In vitro studies showed that the bark extracts were active against 27 strains of Vibrio cholerae and were also a good antibacterial agent for Shigella and V. cholerae infections (Islam et al., 1990). The ground spice of cinnamon also exhibited bacteriostatic effects against Yersinia enterocolitica (Bara and Vanetti, 1995). Bullerman (1974) noticed that cinnamon bread did not get mould growth, unlike other breads. The effect of ground cinnamon on growth and aflatoxin production by Aspergillus parasiticus is given in Table 13.11. The addition of 0.02% cinnamon powder suppressed aflatoxin production to 21–25%. Cinnamon bread usually contains 0.5–1.0% cinnamon, indicating that mould growth and aflatoxin production should be almost completely inhibited. The result was further confirmed in experiments involving alcohol extracts of cinnamon where 0.2% extract was shown to cause 98–99% suppression of toxin production. Table 13.11 Effect of ground cinnamon on growth and aflatoxin production by Aspergillus parasiticus Level of Strain NRRL 2999 Strain NRRL 3000 cinnamon Mycelia Inhibition Aflatoxin Inhibition Mycelia Inhibition Aflatoxin Inhibition mg % g/ml % mg % g/ml % Control 2301 – 356 – 1896 – 292.0 – 0.02 1943 16 267 25 1959 (3) 232.0 21.0 0.2 1768 23 148 58 1557 18 49.0 83.0 2.0 1589 31 11 97 1658 13 2.0 99.0 20.0 ND 100 ND 100 100 95 0.3 99.9 Source: Hirasa and Takemasa, 1998. Note ND: Not detected.
320 B. Krishnamoorthy and J. Rema The aqueous extract of powdered bark exhibits appreciable activity against fluconazoleresistant and susceptible Candida, which causes mucosal candidosis. Chloroform extracts of cinnamon exhibited inhibitory activity on the growth and aflatoxin production of Aspergillus parasiticus (Sharma et al., 1984). Ueda et al. (1982) evaluated the antifungal and antibacterial properties of alcohol extracts of spices against several moulds and bacteria. The Minimum Inhibitory Concentration (MIC) of cinnamon on pathogenic bacteria is given in Tables 13.12, 13.13 and 13.14. Cinnamon bark oil is a powerful fungicide, germicide, insecticide and also inhibits aflatoxin production. Cinnamaldehyde, the major constituent of cinnamon and cassia barks, possesses antibacterial and antifungal activities. At 0.33 mm concentration it causes complete inhibition of Candida albicans, A. fumigatus, A. niger, Pencillium frequentans, P. decumbens and Cladosporium bantiannum. Cinnamon leaf oil is antimicrobial and is sensitive to yeast and filamentous fungi, including dermatophytes and moulds (Mangiarotti et al., 1990). Maruzzella and Lichtenstein (1958) tested a variety of volatile oils and found that volatile oils of Table 13.12 Minimum Inhibitory Concentration (%) of cinnamon in comparison with other major spices Spice pH B.s. S.a. E.c. S.t. S.m. P.a. P.v. P.m. Cinnamon 7.0 4.0 2.0 4.0 4.0 4.0 4.0 2.0 4.0 5.0 0.5 2.0 2.0 4.0 4.0 4.0 1.0 2.0 Cardamom 7.0 2.0 2.0 4.0 4.0 4.0 4.0 4.0 4.0 5.0 0.1 0.5 4.0 4.0 4.0 4.0 2.0 4.0 Celery 7.0 4.0 1.0 4.0 4.0 4.0 4.0 4.0 4.0 5.0 0.5 1.0 4.0 4.0 4.0 4.0 2.0 4.0 Cloves 7.0 1.0 1.0 1.0 1.0 1.0 2.0 1.0 1.0 5.0 0.5 2.0 1.0 1.0 1.0 1.0 0.5 0.5 Mace 7.0 0.2 0.05 4.0 4.0 4.0 4.0 4.0 4.0 5.0 0.1 0.5 4.0 4.0 4.0 4.0 4.0 4.0 Source: Hirasa and Takemasa, 1998. Notes B.s. – Bacillus subtilis; S.a. – Staphylococcus aureus; E.c. – Escherichia coli; S.t. – Salmonella typhimurium; S.m. – Salmonella marcescens; P.a. – Pseudomonas aerugenosa; P.v. – Proteus vulgaris; P.m. – Proteus morgani. Table 13.13 Minimum Inhibitory Concentration (%) of cinnamon for fungi in comparison with other major spices Spice S.c. C.p. C.k. P.sp. A.o. Cinnamon 1.0 1.0 1.0 1.0 1.0 Cardamom 4.0 4.0 4.0 4.0 4.0 Caraway 4.0 4.0 4.0 4.0 4.0 Celery 4.0 4.0 4.0 10.0 10.0 Cloves 0.5 0.5 0.5 0.5 0.2 Mace 4.0 4.0 4.0 4.0 4.0 Source: Hirasa and Takemasa, 1998. Notes S.c. – Saccharomyces cerevisiae; C.p. – Candida parakrusei; C.k. – Candida krusei; P.sp. – Pencillium sp.; A.o. – Aspergillus oryzea.
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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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HO Chemistry of Cinnamon and Cassia
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-Humulene 1.30 0.57 0.12 1.40 -Cube
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1 3 2 4 4 5 7 6 8 10 9 12 11 13 14
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1147 Isoborneol 0.36 0.55 1158 Born
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opportunities lies in the new centu
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R OH 4 HO O O O OH Chemistry of Cin
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p-Cymene 13 21.35 0.82 -Copaene 0.4
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(E)-cinnamyl acetate 0.1 0.2-2.2 -3
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Annex 3.3 The chemical structure of
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4 Cultivation and Management of Cin
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Figure 4.2 Field plantation of cinn
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the age of three to four months exc
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Cultivation and Management of Cinna
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Cultivation and Management of Cinna
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HARVESTED CINNAMON Cutting Extracti
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(a) (b) Figure 5.3 (a) Cinnamon pee
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Chips Harvesting, Processing, and Q
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cassia oils, is obtained from disti
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KETTLE FURNACE Harvesting, Processi
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the oleoresin is stored in suitable
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Grades The Cinnamon bark shall have
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Quality of Reagents Unless specifie
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Cinnamon powder Harvesting, Process
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Table 5A.5 Chemical requirements Ha
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Harvesting, Processing, and Quality
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Special protection information Resp
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Ash Refer to Annex 5.3. Acid insolu
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Chinese Cassia 157 Figure 6.1 Cinna
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Figure 6.2 A 15-year old plantation
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Chinese Cassia 161 careful harrowin
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make it easier to climb and to avoi
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Adulterations and substitutes In ea
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Chinese Cassia 167 various regions
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Table 6.4 Insect pests of cassia ci
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Chinese Cassia 171 Table 6.5 Compos
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Trace Methyl eugenol Trace Benzoic
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Table 6.9 Comparative percentages,
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Chinese Cassia 177 (3-5°C) or due
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Chinese Cassia 179 curing diseases
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Chinese Cassia 181 different parts
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Chinese Cassia 183 Kashiwada, Y., N
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7 Indonesian Cassia (Indonesian Cin
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propagation is possible through cut
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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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Page 286 and 287: Table 11.1 Antibacterial effects of
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Page 328 and 329: 13 End Uses of Cinnamon and Cassia
Page 330 and 331: Table 13.3 Typical western pickling
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Page 334 and 335: Table 13.9 Relative flavour intensi
Page 340 and 341: Chinese Cassia Chinese cassia - as
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Page 348 and 349: Table 15.1 Chemical composition of
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Page 354 and 355: C. deschampsii Gamble C. deschampsi
Page 356 and 357: Table 15.7 Composition of essential
Page 358 and 359: Other Useful Species of Cinnamomum
Page 360 and 361: Table 15.9 Compounds identified in
Page 362 and 363: C. sulphuratum Nees Other Useful Sp
Page 364 and 365: Table 15.13 Percentage composition
Page 374 and 375: location 90 physico-chemical proper
Page 376 and 377: mass spectrometric studies 97 extra
Page 378 and 379: metabolic studies 267 sedative effe
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The genus Cinnamomum

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