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cinnamomum_glaucescens_nees_hand.-mazz

Cinnamomum glaucescens (Nees) Hand.-Mazz. - syn.Cinnamomum cecidodaphne Meisn.; Tetranthera glaucescens Buch.-Ham. - Lauraceae
sugandha kokila, Himalaya cinnamon

Evergreen tree, native to Himalaya (Nepal to Bhutan), India.
https://www.gbif.org/species/4175703

„Using steam distillation, the dried berries of Cinnamomum glaucescens produce the essential oil commonly known as sugandha kokila oil, which is yellow in colour and has a camphoraceous, spicy aroma… However, Non-timber forest products, such as Cinnamomum glaucescens, are over harvested, and if the current rate of collection occurs, may disappear from Nepalese forests.“
https://en.wikipedia.org/wiki/Sugandha_Kokila_Oil

Major components of the commercially available essential oil of Cinnamomum glaucescens fruits (with seeds) were 1,8-cineole (13%), methyl cinnamate (14%), α-terpineol (7%) and many mono- and sesquiterpene hydrocarbons. The pericarp oil consisted mainly of 1,8-cineole (56%) and α-terpineol (10%).
[Adhikary, S. R., et al. „Investigation of Nepalese essential oils. I. The oil of Cinnamomum glaucescens (Sugandha Kokila).“ Journal of Essential Oil Research 4.2 (1992): 151-159]

 1.8-cineole
1.8-cineole
α-terpineol
α-terpineol
methyl cinnamate
(E)-methyl cinnamate

elemicin (R=OCH3)

The essential oil of Cinnamomum glanduliferum leaves contained elemicin (92.9%) as predominant component.
[Baruah, Akhil, and Subhan C. Nath. „Leaf essential oils of Cinnamomum glanduliferum (Wall) Meissn and Cinnamomum glaucescens (Nees) Meissn.“ Journal of Essential Oil Research 18.2 (2006): 200-202]

(E)-methyl cinnamate (40.5%) and 1,8-cineole (24.5%) were the main components found in the fruit oil of C.glaucescens.
[Satyal, Prabodh, et al. „Bioactivities and compositional analyses of Cinnamomum essential oils from Nepal: C. camphora, C. tamala, and C. glaucescens.“ Natural product communications 8.12 (2013): 1777-1784]

Main compounds of the essential oil (yield 0.42%v/w) of the leaves, obtained from C.glaucescens grown in Vietnam, were geraniol (36.2%), terpinen-4-ol (19.7%), α-pinene (6.0%), sabinene (6.0%), limonene (5.2%), and α-thujene (3.2%).
[Chinh, Hoang V., et al. „Essential Oils Leaf of Cinnamomum glaucescens and Cinnamomum verum from Vietnam.“ American Journal of Plant Sciences 8.11 (2017): 2712-2721] http://file.scirp.org/pdf/AJPS_2017101815050033.pdf

Main components of commercial fruit oils were 1.8-cineole (21.9-25%), methyl cinnamate (8.7-13.4%), α-phellandrene (4.6-10.8%),and α-terpineol (2.8-5.0%).
"Sugandha Kokila Essential Oil" aromatics.com GC/MS provided, retrieved 2017-11-25.

cinnamomum_glaucescens_nees_hand.-mazz.txt · Zuletzt geändert: 2017/11/25 14:04 von andreas