A comparison of essential oil constituents of bark, leaf, root and fruit of cinnamon (Cinnamomum zeylanicum Blum) grown in Sri Lanka

P.A. Paranagama, S. Wimalasena, G. S. Jayatilake, A. L. Jayawardena, U.M. Senanayake, A.M. Mubarak
2001 Journal of the National Science Foundation of Sri Lanka  
The essential oils of the bark, leaf, root and fruit of Cinnamon were analyzed by capillary GC and GCIMS. The major constituents of Cinnamon fruit oil, were 6and y-cadinene (36.0%) and T-cadinol (7.7%) and 8caryophyllene (5.6%). About 84% of Cinnamon fruit oil comprised sesquiterpenes while other parts of Cinnamon contained less than 9% of this group of compounds. Phenyl propanoids were the major constituents of Cinnamon bark and leaf oils while root oil had monoterpenes as the major constituents (95%).
doi:10.4038/jnsfsr.v29i3-4.2613 fatcat:t3fxpv6cjbhg5ixjdkjngkf724