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Planta Med 1974; 25(1): 1-5
DOI: 10.1055/s-0028-1097905
© Georg Thieme Verlag Stuttgart · New York

THE CHEMICAL COMPOSITION OF UNCOMMON SPICES AND CONDIMENTS

I. Two Cinnamomum Spices from the PhilippinesB. M. Lawrence, J. W. Hogg
  • Stange Canada Ltd., Mallon, Ontario, Canada
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Publication History

Publication Date:
14 January 2009 (online)

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Abstract

The essential oils of Cinnamomum mercadoi Vidal and C. mindanaense Elm were examined chemically and found to contain 17 and 29 constituents respectively. The major compounds of C. mercadoi were safrole (30.3 %), 1,8–cineol (29.4 %) and eugenol (15.4 %) whereas C. mindanaense contained eugenol (39.2 %), linalool (19.4 %), safrole (15.0 %) and 1,8 cineol (12.8 %). Because of the high proportion of safrole in each species it is doubtful whether they will achieve any economic importance as a spice or condiment.

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