Variations in essential oil yields and compositions of Cinnamomum cassia leaves at different developmental stages

Piper betleoides C. DC.: Edible source of betel‐scented sesquiterpene‐rich essential oil

“…In the previously studied plants including sage ( Salvia officinalis ), Chinese cinnamon ( Cinnamomum cassia ), Palmarosa ( Cymbopogon martinii ) and Japanese mint ( Mentha arvensis ), a higher oil yield has been recorded often in the early growth stage . In the current study, higher oil content in case of young leaves as compared to the mature ones correlated to the observed trend earlier.…”

“…Chinese cinnamon (Cinnamomum cassia), Palmarosa (Cymbopogon martinii) and Japanese mint (Mentha arvensis), a higher oil yield has been recorded often in the early growth stage. [31][32][33][34][35] In the current study, higher oil content in case of young leaves as compared to the mature ones correlated to the observed trend earlier. On the other hand, in several occasions, flowering aromatic plants have been reported to produce a greater amount of essential oil in the reproductive parts.…”

Seasonal influence on the essential oil production of Nectandra megapotamica (Spreng.) Mez

“…According to Marchetti et al (2006), the best yield of EO in the leaves of Cryptocarya mandioccana Meisner occurred in the reproductive phase compared to other phases of development. Li et al (2013) observed large variations in the yield of EO of Cinnamomum cassia Presl., from 0.54 to 2.12%, in the leaves under different stages of development. Leaves of rosewood, Aniba roseodora Duckei Kosterm, collected monthly in the Amazon Forest, Forest Reserve Ducke -INPA, Manaus-AM showed strong dependence on the yield of EO to the season, dry or wet, with lower yields in rainy season (Araujo et al 2013).…”

Cinnamon and its derivatives as potential ingredient in functional food—A review

“…[20][21][22] Prasad et al [24] showed that species of cinnamon differ significantly in their flavonoid content and antioxidant capacity, whereas growing methods, either organic or conventional, have no significant effect on total phenolic compounds and antioxidant capacity parameters. [25] The age of bark and leaves of the cinnamon significantly influence the chemical composition of the essential oils and oleoresins. [26,27] The work of Pragadheesh et al [27] confirmed the influence of different harvest dates on the chemical composition of essential oil from cinnamon leaves.…”