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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 648-651
DOI: https://doi.org/10.20546/ijcmas.2018.704.073


Chemical Constituent of Cinnamom umtamala: An Important Tree Spices
D. Mal1*, S.K. Gharde1 and R. Chatterjee2
1Lovely Professional University, Jalandhar, India
2Uttar Banga Krishi Viswavidyalaya, India
*Corresponding author
Abstract:

Cinnamomum tamala (Buch.-Ham.) Nees and Eberm, commonly known as Tejpatta, is a most important tree spices found in Himalayan region. Its leaves used as spices throughout the world since ancient times. The major component of cinnamon oil is eugenol (4-hydroxy-3-methoxy-allylbenzene), (β caryophyllene (6.6%), sabinene (4.8%), germacrene D (4.6%) and curcumenol (2.3%). The leaf oil was characterized by a high content of sesquiterpenoids (96.8%), dominated mainly by furanosesquiterpenoids (79.3). The main constituent of C. tamala leaves are camphene, myrcene, limonene, methyl ether of eugenol and alfapinene. Barks of cinnamon also having medicinal value it possesses cinnamaldehyde which is responsible for its aroma. Medicinally tejpatta oil used as anti-flatulent, diuretic and carminative also it has anti-oxidative potentiality. The present review provides the general information on botanical description of plants, growth habit, chemical composition of cinnamon leaf oil, phytochemical properties, medicinal uses and conservation needs of Cinnamomum tamala.


Keywords: Bay leaf , Cinnamom umtamala Chemical Constituent
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How to cite this article:

Mal, D., S.K. Gharde and Chatterjee, R. 2018. Chemical Constituent of Cinnamom umtamala: An Important Tree Spices.Int.J.Curr.Microbiol.App.Sci. 7(4): 648-651. doi: https://doi.org/10.20546/ijcmas.2018.704.073