Chemical composition and biological activities of two chemotype-oils from Cinnamomum verum J. Presl growing in North Brazil

• Published in: Journal of food science and technology Vol. 57; no. 9; pp. 3176 - 3183
• Main Authors: Farias, Ana Patrícia P., Monteiro, Odair dos S., da Silva, Joyce Kelly R., Figueiredo, Pablo Luis B., Rodrigues, Antonia Alice C., Monteiro, Ildenice N., Maia, José Guilherme S.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.09.2020; Springer Nature B.V
• Subjects: Antifungal activity; Antioxidants; Bark; Benzoates; Borneol; Caryophyllene; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cinnamaldehyde; Cinnamomum verum; Cinnamon; Constituents; Cooking; Dietary supplements; Eugenol; Food Science; Functional foods & nutraceuticals; Fungicides; Herbal medicine; In vitro methods and tests; Leaves; Linalool; Medicinal plants; Nutrition; Oils & fats; Phytopathogenic fungi; Review; Review Article; Scavenging; Viral diseases; Vitamin E; Wood; Brazil; Cinnamon oils; Antifungal effect; Benzyl benzoate; Eugenol; Chemical variability; Antioxidant activity

Chemical composition and antioxidant and antifungal action of the oils from leaves and wood bark of two chemotypes of Cinnamomum verum J. Presl were evaluated. Plants were sampled in the cities of São Luís and Santa Inês, state of Maranhão, Brazil. GC–MS and GC-FID, DPPH radical scavenging, and in v...