Ecology, Agronomy and Management of Cinnamon (Cinnamomum zeylanicum Blume)

Cinnamon ◽  
2020 ◽  
pp. 171-200
Author(s):  
D. N. Samaraweera ◽  
Sheron N. Weerasuriya ◽  
A. S. Karunaratne ◽  
S. Subasinghe ◽  
Ranjith Senaratne
Keyword(s):  
Cinnamomum Zeylanicum

Formulation and Evaluation of Polyherbal Cream Containing Cinnamomum zeylanicum Blume, Glycyrrhiza glabra L and Azadirachta indica A. Juss. Extracts to Topical Use

2020 ◽  
Vol 25 (2) ◽  
pp. 61-71
Author(s):  
Rajendra Gyawali ◽  
Rupesh Kumar Gupta ◽  
Sahana Shrestha ◽  
Rajendra Joshi ◽  
Prem Narayan Paudel
Keyword(s):  
Azadirachta Indica ◽  
Antioxidant Properties ◽  
Flow Property ◽  
Antioxidant Property ◽  
Glycyrrhiza Glabra ◽  
Cinnamomum Zeylanicum ◽  
Cream Formulation ◽  
Glycyrrhiza Glabra L ◽  
Lipid Peroxidase ◽  
Dpph Scavenging

Alcoholic extracts of medicinal plants Cinnamomum zeylanicum Blume, Glycyrrhiza glabra L, and Azadirachta indica A. Juss were subjected to the evaluation of antioxidant properties and combined for the cream formulation. The antioxidant property was determined by using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay and inhibition of lipid peroxidase assays. The cream formulation was designed using Minitab software and a central composite design was used to study the effect of dependent variables, steric acid and cetyl alcohol on the response variables such as, viscosity, pH, and spreadability. The phytochemical screening of extracts showed the presence of tannin, phenol, flavonoids, saponins, and alkaloids. Antioxidant properties of the extracts and their relative composition were found variable. Composition F3 (C. zeylanicum Blume: G. glabra L: A. indica A. Juss; 01: 02: 01) possessed the highest antioxidant capacity compared to other ratios. The cream prepared from this composition was found stable for pH, viscosity as well as antioxidant activity under normal condition (25) and accelerated condition (40 ). The cream with DPPH scavenging activity of 93.86 % at 15 µg/mL (IC50 8.58±0.30) and lipid peroxidase assay 90.93 % at 200 µg/mL (IC50 72.30±0.60) with pH 5.50 was found with a non-Newtonian positive thixotropic flow property. Parameters like pH, viscosity, and spreadability of the cream were within the acceptance range, and found stable and permeable

A CTAB protocol for obtaining high-quality total RNA from cinnamon (Cinnamomum zeylanicum Blume)

3 Biotech ◽  
2021 ◽  
Vol 11 (4) ◽  
Author(s):  
Nishadi M. N. Liyanage ◽  
Bhagya C. H. W. M. Chandrasekara ◽  
Pradeepa C. G. Bandaranayake
Keyword(s):  
High Quality ◽  
Cinnamomum Zeylanicum ◽  
Total Rna

Determination of Glycaemic Responses of dairy yoghurt incorporated with spice oleoresins (Cinnamomum zeylanicum, Curcuma longa)

2020 ◽  
Author(s):  
Dayani Pavalakumar ◽  
Madhura Jayasinghe ◽  
Maharsha Edirisinghe ◽  
Isuru Wijesekara ◽  
Subhashinie Senadheera
Keyword(s):  
Curcuma Longa ◽  
Cinnamomum Zeylanicum

Antifungal and antimycotoxigenic effects of Zingiber officinale, Cinnamomum zeylanicum and Cymbopogon martinii essential oils against Fusarium verticillioides

2020 ◽  
pp. 1-11
Author(s):  
Juliana Cristina Castro ◽  
Giseli Cristina Pante ◽  
Bruno Martins Centenaro ◽  
Rafaela Takako Ribeiro De Almeida ◽  
Eduardo Jorge Pilau ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fusarium Verticillioides ◽  
Zingiber Officinale ◽  
Cinnamomum Zeylanicum ◽  
Cymbopogon Martinii

Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

2018 ◽  
Vol 77 ◽  
pp. 902-910 ◽  
Author(s):  
Maribel Jiménez ◽  
Jazmín A. Domínguez ◽  
Luz A. Pascual-Pineda ◽  
Ebner Azuara ◽  
C.I. Beristain
Keyword(s):  
Black Pepper ◽  
Piper Nigrum ◽  
Cinnamomum Zeylanicum

Chemical Composition of Volatile Oil from Cinnamomum zeylanicum Buds

2002 ◽  
Vol 57 (11-12) ◽  
pp. 990-993 ◽  
Author(s):  
Guddadarangavvanahally K. Jayaprakasha ◽  
Lingamallu Jaganmohan Rao ◽  
Kunnumpurath K. Sakariah
Keyword(s):  
Chemical Composition ◽  
Volatile Oil ◽  
Cinnamomum Zeylanicum ◽  
First Time

The hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing ≈ 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenated terpenoids (9%). α-Bergamotene (27.38%) and α-copaene (23.05%) are found to be the major compounds. A comparison of the chemical composition of the oil was made with that of flowers and fruits.

Photostimulated luminescence detection and radiation effects on cinnamon (Cinnamomum zeylanicum) spice

2015 ◽  
Vol 104 ◽  
pp. 29-33 ◽  
Author(s):  
J. Marcazzó ◽  
C.E. Sanchez-Barrera ◽  
A. Urbina-Zavala ◽  
E. Cruz-Zaragoza
Keyword(s):  
Radiation Effects ◽  
Photostimulated Luminescence ◽  
Cinnamomum Zeylanicum ◽  
Luminescence Detection
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