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Dalchini bark (Cinnamomum zeylanicum) being a vast treasure of phytoconstitutents have a tremendous ethnomedicinal value. Dalchini (Cinnamomum zeylanicum) being a delicious spice with an impressive effects on health and metabolism. Cinnamon barks are available in the market in lot of varieties. So it’s difficult to identify and select dalchini adul...
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... volatile oil obtained from bark is (cinnamaldehyde), leaves (eugenol), root (camphor), bud having (α-bergamotene and α-copaene) and fruits, flowers, and fruit stalks (trans-cinnamyl acetate) (Jayaprakasha and Rao 2011; Chericoni et al. 2005).The variety of chemical composition of different parts of dalchini and other species of cimmamon provide a base to identify the substitute and adulterant. The different parts of dalchini's major chemical constituent and structure are shown in Table 2. ...Similar publications
Using the microwave-assisted extraction process, the presented study reports an economic optimization of total phenolic content (TPC) extraction from Cinnamomum cassia bark. Moreover, the investigation on the phenolic profile of extract and the antifungal activity on spoilage pathogens has been performed to boost new applications in the food and ph...
Citations
... The trans-Cinnamaldehyde and coumarin are major constituents responsible for various therapeutic activities. Numerous health benefits, including antibacterial activity, a decrease in cardiovascular illnesses, a lower risk of cancer, etc., are demonstrated by in vivo research in animals and humans (13)(14)(15). ...
Ayurveda emphasizes the propagation of nature in maintaining health. In the present scenario, we have seen the faith of people in herbal drugs during the Covid 19 outbreak. The raises in the number of peoples have been using herbal drugs to boost immunity against infectious diseases shows the popularity of this ancient system of medicine. The standardization of Ayush Kvatha Churna (AKC), work set out to establish a straightforward, accurate and sensitive HPTLC method for the identification and quantification of marker compounds. The Rosmarinic acid, trans-Cinnamaldehyde and Piperine were used for the estimation of markers in Ayush Kvatha Churna by using HPTLC with a solvent system, consisting of Toluene: Ethyl acetate: Ethyl alcohol: Formic acid (5.6:2.4:2: 0.3 v/v/v/v). The Rf value 0.33 for Rosmarinic Acid, 0.69 for Piperine and 0.77 for trans-Cinnamaldehyde was observed and it is exactly complying with the corresponding bands in Ayush Kvatha Churna. The technique has been effectively verified and validated, enabling it to be used for the standardization or quantitative analysis of Rosmarinic acid, trans-Cinnamaldehyde and piperine in Ayush Kvatha Churna.
... Modern research confirmed that trans-Cinnamaldehyde is helpful to treat tooth decay, bad breath, and enhances oral health and antibacterial and antifungal property. 8 The investigation needs standardization parameters. Therefore, this study aimed to establish fingerprint profile and quantification of trans-Cinnamaldehyde in SPC to improve quality control tool. ...
Traditional medicine is a preferred home remedy for common cold, cough, allergic conditions, etc. in South East Asia. Ayurveda, originated in India, has a long history of treating upper respiratory disorders. Sitopaladi churn (powder) is one of the most sold “over-the-counter” herbal medicine for upper respiratory ailments cure. Quality control and validation is a hindrance for Ayurvedic product development. This study was conducted to estimate and validate for quantitative study of trans-Cinnamaldehyde in Ayurvedic medicine Sitopaladi Churna (SPC) through high-performance thin-layer chromatography (HPTLC) method. The quantitative study was performed at the wavelength 294[Formula: see text]nm and validated as per ICH guidelines. The content of trans-Cinnamaldehyde in SPC was found to be 0.093%. Green HPTLC method is simple and sensitive for standardization and is validated for trans-Cinnamaldehyde in Sitopaladi powder. This method would add a different approach for quality control and assay of SPC.
... The bark of Cinnamomum cassia Nees (or Chinese cinnamon) and Cinnamomum verum J. Presl (or true cinnamon), which achieve about 85% and 90% content of trans-cinnamaldehyde, are considered its major natural sources [29], although other varieties (Table 1) can produce high amounts of the substance [30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49]. The biosynthesis of cinnamaldehyde arises from the deamination of l-phenylalanine into a cinnamic acid by a phenylalanine-ammonia lyase, followed by the conversion into a cinnamoyl-CoA, mediated by a 4-coumarate-CoA ligase, which in turn is reduced to cinnamaldehyde by a cinnamoyl-CoA reductase [50]. ...
The increasing of drug-resistant bacteria and the scanty availability of novel effective antibacterial agents represent alarming problems of the modern society, which stimulated researchers to investigate novel strategies to replace or assist synthetic antibiotics. A great deal of attention has been devoted over the years to essential oils that contain mixtures of volatile compounds and have been traditionally exploited as antimicrobial remedies. Among the essential oil phytochemicals, remarkable antimicrobial and antibiotic-potentiating activities have been highlighted for cinnamaldehyde, an α,β-unsaturated aldehyde, particularly abundant in the essential oils of Cinnamomum spp., and widely used as a food additive in industrial products. In line with this evidence, in the present study, an overview of the available literature has been carried out in order to define the bacterial sensitizing profile of cinnamaldehyde. In vitro studies displayed the ability of the substance to resensitize microbial strains to drugs and increase the efficacy of different antibiotics, especially cefotaxime, ciprofloxacin, and gentamicin; however, in vivo, and clinical trials are lacking. Based on the collected findings, cinnamaldehyde appears to be of interest as an adjuvant agent to overcome superbug infections and antibiotic resistance; however, future more in-dept studies and clinical investigations should be encouraged to clarify its efficacy and the mechanisms involved.
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Cinnamon (genus Cinnamomum) is a worldwide used spice. The highly valued, non-hepatotoxic C. verum (CV) is frequently adulterated with the cheaper hepatotoxic substitutes (C. burmannii (CB), C. cassia (CC), and C. loureiroi (CL)). Therefore, this study evaluated four major Cinnamomum species by proximate composition, antioxidant properties, and chemical analysis. The results showed that CB contained more ash and crude protein content. CC exhibited more moisture, crude fat, and nutritive value, while CV had more crude fiber and total carbohydrate content. The 80% methanol extracts of four Cinnamomum species exhibited the highest total phenolic contents (42.16 to 182.85 mg GAE/g), total flavonoid contents (0.80 to 1.07 mg QE/g), DPPH radical scavenging activities (EC50, 0.94 to 3.98 mg/mL), and ABTS radical scavenging activities (EC50, 0.09 to 0.33 mg/mL). The GC-MS based chemical profiling of CV was markedly different to those of CB, CC, and CL. Compared to the other three species, CV presented the highest eugenol content (5.77%) and the lowest coumarin content (1.90%). Principal component analysis (PCA) accounted for 94.91% of the variability, completely separating CV in quadrant I. Overall, nutritional and chemical profiles in combination with PCA could be effectively applied for monitoring Cinnamomum species, thereby ensuring food safety.
Supplementary information:
The online version contains supplementary material available at 10.1007/s13197-023-05788-y.
Cinnamon is an important commodity for several countries. Among the more than 250 known species, four have the highest added values: C. zeylanicum sin. C. verum, C. burmannii, C. loureiroi, C. aromaticum. These varieties are responsible for approximately 90% of the world market for the production and sale of manufactured products, such as powder, bark, extracts, and essential oils, for food industries, pharmaceuticals, and cosmetics.KeywordsNatural productCinnamonSpiceSpeciesIndustry
