CASSIA CINNAMON - Volatile Oils (Terpenoids) - Pharmacognosy and phytochemistry 2 BP503TP

Synonym: Chinese Cinnamon.

 Biological source: Dried stem bark of Cinnamomum cassia Blume.
 Family: Lauraceae.

 Geographical source: Native of China also found in Myanmar, Srilanka.

Macroscopic Characters:
 Colour: Earthy brown on both surfaces.
 Odour: Sweet, aromatic.
 Taste: Aromatic and slight sweetish.
 Size: Length 5 to 40 mm, width 12 to 18 mm and thickness 1 to 3 mm.
Shape: Single quill.
 Fracture: Short and granular.

Chemical Constituents:
 It contains volatile oil (1 to 2 percent) known as cassia oil, mucilage, starch, calcium
oxalate and tannins. Volatile oil contains nearly 85 percent cinnamaldehyde, traces of
eugenol, cinnamyl acetate and coumarin.

Uses: It is used as carminative, stimulant, flavouring agent, aromatic and spices.


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