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Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > Plant reproduction & propagation
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Cinnamon - Botany, Agronomy, Chemistry and Industrial Applications (Paperback, 1st ed. 2020)
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Cinnamon - Botany, Agronomy, Chemistry and Industrial Applications (Paperback, 1st ed. 2020)
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Cinnamon is the common name for the spice obtained from the dried
inner bark of several species of the genus Cinnamomum in the
Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl
Cinnamomum burmannii dominate, but it is of a different quality to
'true' or 'Ceylon' cinnamon produced from Cinnamomum zeylanicum
Blume (C. verum J. Presl), with the latter much easier to process,
giving a more delicate, sweeter flavor with nuances of clove, but
more importantly with only traces (often below detection
thresholds) of coumarin, compared with 5-7 g/kg in other species.
Cinnamon has been a popular and expensive spice in many
civilizations, including ancient Egypt, Rome and in 14th and 15th
century Europe, where it was used primarily to preserve meat for
its antibacterial properties, fine aroma and flavor. Ancient
Egyptians used cinnamon in mummification process due to its
antibacterial properties and fragrance. The quest for cinnamon
brought many explorers to Ceylon, whose ancient history is
intertwined with the cinnamon trade. Ancient Egyptians and Romans
used cinnamon as a valued spice and as an incense. In recent years,
much research has been conducted in crop improvement, processing
and value addition in cinnamon. In addition to direct use as a
condiment/spice, cinnamon has found a multitude of uses in the food
and beverage, traditional medicine, pharmacology, nutraceutical and
cosmetics industries. Ceylon cinnamon is unique in that oils
distilled from the bark (major constituents are cinnamaldehyde and
oleoresins), leaf (eugenol is the major constituent used in
dentistry, perfumes, flavorings and as an antioxidant) and roots
(camphor) have different industrial uses. Cinnamaldehyde is now a
proven natural bactericide widely used in food and beverage
industry, effective against Salmonella spp. and Escherichia coli.
Thus, it has become an important natural component of organic fruit
and vegetable juices to enhance microbial safety of these
nutritious beverages. Because of its manifold uses, cinnamon is an
important crop. There have been many recent publications on its
ethnobotany, genetics, crop improvement, agronomy, processing,
biotechnology, chemistry, food and medicinal uses, and industrial
applications. However, one book condensing all these findings is
lacking. Our publication, with chapters devoted to all these
aspects of cinnamon written by experts in these fields, condenses
current knowledge into a single source and contribute to the
advancement and dissemination of knowledge and technology.
Contributors to the book constitute internationally renowned senior
scientists and academics with hands-on experience as well as movers
and shakers of industry, thereby striking a right balance between
theory and practice. Therefore it is a valuable source for
students, teachers, scientists, planners policy makers, practicing
agriculturists and industrialists, and a prized acquisition to any
library in higher education institutions, R & D institutions
and public and private sector institutions in agriculture and
allied fields.
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