Composition of Cinnamon Leaf Essential Oil and Its Benefits

People in Indonesia have long recognized Cinnamomum burmanii, commonly known as cinnamon, as a medicinal plant, flavor enhancer, and fragrance ingredient. One of the commercial forms of cinnamon is the essential oil. The parts (aside from the cinnamon bark) that contain essential oil are leaves in cinnamon plants.
The bark contains approximately 1-2% essential oil, with cinnamaldehyde as the main constituent (70-80%), while the leaves contain around 0.5-0.7% essential oil, primarily composed of eugenol (70-95%) and cinnamyl acetate (3-4%).
Research conducted in Indonesia has demonstrated the significant role of cinnamon leaf oil as a mosquito repellent and its efficacy against dengue fever mosquitoes. This effect is attributed to the compounds found in the cinnamon leaf essential oil, namely cinnamyl acetate and eugenol. Furthermore, eugenol in cinnamon leaf oil has been found to have Monoamine Oxidase Inhibitors (MAOI) effects, acting as an antidepressant, as suggested by a study conducted in Indonesia.


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Utilizing Cinnamon Essential Oil as a Natural Antibacterial Preservative for Meat Preservation

Cinnamomum burmanii, known as cassia vera, kaneel cassia, or Padang kaneel, is a native Indonesian plant. Essential oil, a commonly liquid compound, is obtained through steam distillation from various parts of plants such as roots, bark, stems, leaves, fruits, seeds, or flowers. The primary constituents of cinnamon essential oil are cinnamaldehyde and eugenol, which possess potential antibacterial and antibiofilm properties, making them suitable for food preservation.
To prevent meat spoilage, preservation techniques often involve the addition of preservatives. Natural preservatives derived from spices have proven effective in maintaining meat quality due to their antimicrobial compounds. Several researchers have tested the antibacterial activity of commonly used spices and essential oils in the meat industry, such as cinnamon, cloves, cumin, candlenut, black pepper, and anise, against bacteria including S. aureus, E. faecalis, M. smegmalis, and C. albicans. Among these, cinnamon exhibits the strongest antibacterial properties.
By harnessing the antimicrobial power of cinnamon essential oil, it becomes possible to enhance food safety and prolong the shelf life of specific food products. Incorporating natural preservatives derived from spices not only serves as an effective meat preservation method but also provides a healthier and more sustainable alternative to synthetic additives.
The use of cinnamon and other spices as natural preservatives aligns with consumer demand for clean label products. These natural compounds offer not only antimicrobial benefits but also add unique flavors and aromas to culinary creations. As the food industry continues to explore safer and more natural preservation methods, the potential of cinnamon and other spices in extending the shelf life of various food products remains promising.
Cinnamomum burmanii and its essential oil, rich in cinnamaldehyde and eugenol, hold great potential as natural antibacterial agents. Harnessing the antimicrobial power of cinnamon and other spices offers a viable solution for preserving meat and enhancing food safety while meeting the demand for natural and sustainable food products.

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The Most Cultivated Cinnamon Varieties in Indonesia

Cinnamon, known for its distinct flavor and aroma, is derived from the bark and leaves of various Cinnamomum species. Globally, there are 54 recorded species of cinnamon, with 12 of them found in Indonesia. The three most commonly cultivated cinnamon varieties in Indonesia are C. burmanii, C. zeylanikum, and C. cassia. Additionally, C. massoi and C. culilawan are also found abundantly in the country's forests.
One of the primary uses of these five cinnamon varieties is the production of essential oils, primarily extracted from their bark and leaves. C. burmanii is renowned for its high content of cinnamaldehyde, accounting for 60-77% of its essential oil composition. C. zeylanikum, on the other hand, contains predominantly eugenol, comprising 65-89% of its essential oil. C. cassia exhibits a combination of eugenol (65-75%) and cinnamaldehyde (26%) in its essential oil.
Among the cinnamon varieties, Indonesia stands out as the largest producer of C. burmanii compared to other varieties. The country's favorable climate and soil conditions provide an ideal environment for the growth and cultivation of this specific species. C. burmanii is known for its robust flavor and is widely used in the culinary industry, particularly in Indonesian traditional dishes and various spice blends.

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Unlocking the Secrets Behind the Distinct Taste and Aroma of Cinnamon Bark

Cinnamon, with its alluring taste and aroma, is a beloved spice cherished for its ability to enhance a wide range of dishes. The captivating flavor and scent that define cinnamon bark can be attributed to its unique chemical composition. In this article, we delve into the key compounds found in cinnamon bark—cinnamaldehyde and eugenol—and explore their profound impact on taste perception. We also examine the correlation between the concentration of cinnamon bark extract and the levels of these compounds, which can significantly influence the flavor profile and potentially result in a bitter and astringent taste.
Cinnamon bark's chemical composition holds the key to its distinct taste and aroma. Cinnamaldehyde and eugenol are the primary compounds that contribute to this plant's signature characteristics. Cinnamaldehyde provides a warm, spicy, and subtly sweet taste, while eugenol imparts a pungent, clove-like aroma that enhances the overall sensory experience.
The influence of cinnamaldehyde and eugenol on taste is particularly pronounced in beverages. Cinnamaldehyde intensifies the richness and spiciness of the flavor, with its impact becoming more pronounced as the concentration of cinnamon bark extract rises. However, it is important to note that excessively high levels of cinnamaldehyde can lead to a bitter and astringent taste. Similarly, eugenol contributes a desirable aroma, but excessive amounts can overwhelm the flavor profile of a product.

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Cinnamaldehyde, major component of cinnamon bark essential oil

Cinnamon bark have spicy, sweet, and woody aroma. It is widely used as a flavoring agent in many foods. In Indonesia, people use it as important ingredient for "kolak", a type of dessert or an appetizer that is often served during iftar, made from coconut milk and banana. It gives a delicious aroma. So what exactly is the major component of cinnamon bark essential oil and what is its impact on the aroma? As in other Southeast Asian countries, such as the form of raw cinnamon bark, is more widely used in traditional Indonesian food , rather than the form of essential oil. This plant has been cultivated as a commercial crop in this country since the occupation period of the Dutch East Indies. Even the major export is in the form of dried cinnamon bark (95 %), the rest is powder. Depending on the type of raw material, it shows distinctly different characteristics. It has a major component that gives a distinctive character. The major component of cinnamon bark essential oil is cinnamaldehyde. Beside that, it contains α - pinene, α - phellandrene, β - phellandrene, (E)- caryophillene, (E)-cinnamyl acetate, benzaldehyde, coumarin, linalool, safrole, 1,8-cineole and sometimes eugenol in varying amounts. Cinnamaldehyde gives pungent aroma and flavor to cinnamon bark essential oil. Therefore, the product of Cinnamomum cassia varieties, which showed high cinnamaldehyde content, has a pungent aroma, so that these varieties are used as raw materials of drugs. While the essential oil of Cinnamomum zeylanicum has a soft flavor because of its low cinnamaldehyde levels. In foods, the major component of cinnamon bark essential oil may act as antioxidant and antimicrobial agent.

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Get rid of oily skin by essential oils

In order to get rid of oily skin by essential oils, you can use them through massage or by consuming herbal infusion. Having skin that tends to secrete certain fluids is going to make us a little miffed, especially if it will make us less interesting, with shiny face, dust or dirt that is often attached to its pores and can cause acne. Although there have been many types or brands of cosmetics that can reduce this, such as facial foam and sunblock cream, of course you should try natural solution.
There are many causes of oily skin. Poor diet that is too much fat in the body that come from eating food which is high in fat and sweetness. Hormonal factors could be the one, such as a hormonal imbalance during puberty could be a trigger. The application of the wrong type of cosmetics can increase these problems. Heredity can also be said to be a factor, usually the parents who have such problems, would be passed on to their children as well. The influence of certain drugs can also affect this disorder.
So how to get rid of oily skin by essential oils ? You can use a mixture consisting of oil of ylang (20 drops) and basal (50 ml), or with lemon (10 drops), ylang 10 (10), and basal (50 milliliters). Recipes can be used through massage therapy. To overcome the problem of the pores widening, make the recipe with oil of lemongrass (5 drops), patchouli (5), ylang (10), and basal (50 ml).
The natural ways mentioned above need to know because most people will choose to fight these conditions directly by attempting to remove the liquid on the face at all, for example, using harsh soaps with high concentrations of alkali. Unfortunately, this way often show effect on skin health disorder and even worsen the situation. The oil produced by the sebaceous glands useful to help lubricate our skin and helps maintain moisture. If someone washes his or her oily face to often, it turned into dry, scaly, and even cause itching. It will also stimulate the sebaceous glands to produce more oil and lead into a condition called reactive seborrhea. This will make your glands work excessively and a malfunction rise in the future. If you want to find a facial soap, better avoid soaps that contain alcohol. You should choose a soap that contains natural ingredients, such as essential oils, olive, almond or avocado oil. They all have a deep absorption function which will help the cells or tissue regeneration and retain moisture. Rinse your oily face with warm water, not hot water. It is important to stop the excess oil, but not eliminate them all. Hot water makes soap removes oil and dirt and also speed up the whole process, but it also turn the oily skin to be dry and scaly. It is also important not to scrub face excessively, it also causes moisturizing oil disappear. Soft and slow movements is important when washing it. Washing it with a gentle foaming just once a day is enough to remove the dirt. Notice the material contained in the moisturizer, whether they fit with your skin or not. If they contain chemicals or synthetic, they may stimulate allergic reactions, dehydration, and even acne. In fact, if this does not fit with yours, it will lead to excessive oil secretion that you want to avoid.
In addition to essential oils, there are traditional herbs that have the similar benefit. This is more efficient and natural. In this case, the celery is quite powerful. It treat high blood pressure, and also overcome oily skin. This is known as Apium graveolens that you can find in the market or in your home garden. It is well known to our ears because its leaves are often used in a variety of cuisines, and is also useful as a health remedy. Take celery leaves then cut into small pieces. The pieces are put into a pot that has been filled with boiling water, and let stand for 15-20 minutes in length, and then leave it to cool down (20-30 minutes). Apply the cold steeping water to the entire face, let it penetrate into your body surface till dry. Then it can be cleaned with fresh water. Use it every 2 days to get maximum results. However, if you want a more practical solution, you can get rid of oily skin by essential oils that have been mixed with moisturizing gel (gel-based moisturizer).

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Benefits of essential oils for skin

Benefits of essential oils for skin may be indirectly, such as having calming effect so that that can reduce stress. With less stress, then it will be more healthy. Some methods are often carried them in the form of massage and water therapy. They also has properties of fat-soluble, easily absorbed into the our surface layers and the other that lie underneath (subcutaneous) when it is applied or rub.
Skin care can be done by inhaling the their sweet aroma which is one way to aromatherapy. Another innovative applications by applying these volatile materials to human outer layer which has been prepared correctly with the right dose for massage, bath and air freshener. Their structure makes them easily absorbed in a layer of protective fat in the body surface.
Some of them are known from the research results contain antibacterial or anti microbial so that benefits of essential oils for skin is as a cleanser, such as for the face. The antioxidant activity in several types of them also play an important role to prevent cell damage or aging. It can also affect the nerve impulses and reflexes were received by the ends of nerve receptors in the outer layer, beneath the epidermis.
Although they have many benefits, in order not to cause side effects, it is better before it is used, they need to be tested first on the skin or outer sleeve. They should not be given to infants because of their high level of sensitivity and they are relatively weak, except for the aims to keep them warm, but of course with low-dose. You should avoid the use of this material when you are experiencing a rash or hives that the contributing factor can not be known to prevent the disorder getting worse.
It is essential to be remembered that the oils should not be given when you have a lot of varicose veins, as it can interfere with blood circulation system in the vicinity. Do not apply massage therapy to the body which is recovered from the wound or body just sunburn in order to avoid physical stress and physiological trauma patients.

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Cape jasmine essential oil

Cape jasmine essential oil contains linalol and styrolyl compounds. While the fruit from this plant is known to contain crocin (a type of natural carotenoid which is found in the flowers of crocus and gardenia), having bright yellow color as well as on saffron. These include in Rubiaceae familia. It is usually grown by Javanese people as an ornamental bush, cultivated in front of or next to the home page, in order to beautify the yard.
Cape jasmine or Gardenia jasminoides or Gardenia augusta (in Latin name) is a flower that has a distinctive aroma and grow in the tropics. Its origin may be from Asia and it is widely grown in Indonesia/INA, Vietnam, southern China, Formosa (one of the Taiwan provinces), Japan and India. Other names are ceplok piring, cepiring, peciring (Java), buah patah, buah batek, buah kuning, bunga susu (INA). Its cultivation is carried out by cultivating the trunk rod cutting. The rod cutting having 3 to 4 segment is very good for this purpose. It requires high humidity to grow the flowers. The are blooming in summer. Research experts revealed that these flowers have cape jasmine essential oil. According to Benita Nofritasari and Suhardjono of Faculty of Medicine Diponegoro University in Semarang, INA, its leaves has long been used by the domestic people as an antidiabetic traditional medicinal plant. Giving infuse of cape jasmine leaves at a certain dose can reduce blood glucose levels significantly. Dosage gardenia leaves in adult humans (50 kg) is 12 gardenia leaves which is equivalent with 10 grams.
Extraction by using PE (petroleum ether with the process is almost the same as the other flowers oil distillation gave 0.07% yield, specific gravity 1.009 (heavier than water), and optical rotation +1.47. That led to their last name of jasminoides is the identical marker compound: benzyl acetate. In addition, their other chemical constituents include: stryroyl acetate, linalol, linalyl acetate, terpeneneol, methyl anthranilate, lactone, gamma-decalactone, ocimene and tiglic acid. Unlike roses which can be used in food or drink, the essential oil produced from cape jasmine has toxic properties that are less safe or not recommended. The effect is calming and the price is more expensive than the rosa damascena, because it is quite difficult to get the material. This is a seasonal crop. INA has the potential to develop, but once again, they are facing competition from overseas markets especially China and India.

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