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Composition of cardamom oils
... In the earlier studies cardamom capsules grown under the open condition showed higher levels of alpha terpinyl acetate than the crop grown under 75% shaded condition [3]. In their study, the range of air temperature close to panicle region was 18.6-32.5 and 15. [6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22].8°C under open and 75% shaded conditions, correspondingly. ...
... The highest proportion of monoterpene was recorded in Pampadumpara region in both varieties (53.86 and 49.2% in Appangala-1 and PV-2, accordingly) than Madikeri region (47.62 and 44.37% in Appangala-1 and PV-2, correspondingly). 1,8-cineole, linalool, αterpineol, α-sabinene, terpinen-4-ol and β-myrcene were the major constituents of monoterpene of which the major content of 1,8-cineole was ether compound having lower boiling point which gives off fresh, camphoraceous, cool odour and taste [21]. ...
The present investigation was performed to evaluate the variability in the yield and bio-active components of Indian cardamom seed extract from two different ecological zones of the Western Ghats (Pampadumpara and Madikeri regions), India. Results showed significant differences in the yield and bio-active components in two varieties viz. Appangala-1 and PV-2. The variety PV-2 (639 g/plant) recorded significantly higher yield in Pampadumpara than Madikeri (399 g/plant). Significant variability was observed in the bio-active components of the essential oil. The intrinsic quality of cardamom is mainly attributed to two important components α-terpinyl acetate and 1,8- cineole. The highest range of α-terpinyl acetate in both the varieties (41.1-42.4%) under Madikeri region was recorded followed by Pampadumpara region (35.01-40.2%), while the 1,8-cineole content showed highest in Pampadumpara (25.68-37.57%) followed by Madikeri (23.06-32.66%) region. The highest content of linalool, α-terpineol, linalyl acetate and cis-geraniol was recorded in PV-2. The highest content of β-neralidol was recorded in Appangala-1. The variation among the region was significant for terpinen-4-ol, β-myrcene and β-neralidol. Pampadumpara region received 47% and 18% more rainfall during North east monsoon (October to November) and summer shower (December to May), respectively though received less rainfall during South west monsoon (71%) and also showed 10% more rainfall distribution compared to Madikeri region. The annual mean maximum temperature (Tmax) was 18% more in Madikeri compared to Pampadumpara region. With all the environment factors taken into account, Pampadumpara region is relatively better in terms of cardamom capsule yield and Madikeri region for bio active components which attributes intrinsic quality of capsules.
... Cardamom oil: oil extracted from the E. cardamomum is mainly composed of 1, 8-cineole (60 to 75%), α-terpinyl acetate (31.3%) limonene (11.6%) and other minor components. (Lewis, et al., 1966;Salzer, 1975;Wijesekera and Jayawardena, 1973;Korikanthimath, et al., 1999). ...
... percent mortality of T. urticae Koch on bean leaf respectively. In the current study cardamom oil had been used which reported to contain 65-75% of 1, 8 cineole which considerably vary according to variety, region and age of the product (Lewis et al., 1966;Salzer, 1975;Wijesekera and Jayawardena, 1973;Korikanthimath et al., 1999). In the laboratory trial, cardamom oil reported to perform highest mortality with considerably lower doses on all three stages of T. urticae . ...
A comparative efficacy of five essential oils (EOs) of cardamom ( Elettaria cardamomum Maton), Cinnamon ( Cinnamomum zeylanicum Blume), Clove ( Syzygium aromaticum L.), Eucalyptus ( Eucalyptus spp.), and Jasmine ( Jasminum spp.) was assessed against two-spotted spider mite (TSSM), Tetranychus urticae . The mites were reared under laboratory conditions and oils were procured from market. Fumigation experiment was done in a glass jar making it airtight. The mortality of mites was recorded after 48 hours of treatment. The result showed that the most potent fumigant was cardamom with highest LC 50 values 180.57nlcm -3 , 199.45 nlcm -3 and 395.36 nlcm -3 for protonymph, deutonymph and adult respectively. Jasmine (354.05 nlcm -3 ), cinnamon (659.13nlcm -3 ) and eucalyptus (1033.7 nlcm -3 ) were least effective oils for protonymh, deutonymph and adult stages accordingly. All the oils used in the current study have a variable degree of toxicity on different stages of TSSM life cycle. In case of all tested oils, protonymph showed 50% mortality at lower doses(range of value was 180.57 to 354.05 nlcm -3 ) but adult needed two to three fold higher doses (range of value was 395.36 to 1033.7 nlcm -3 ) than protonymh. The result has revealed that, all these oils have great potentiality to be used as an acaricide in pests control program.
... Alcohol viz. linalool imparts floral woody flavour with citrusy note 53,54 . In our study also, we observed changes in volatile constituents of cardamom essential oil under water deficit stress condition, though the variation was not uniform among the genotypes analyzed (Table 2). ...
A field study was conducted at ICAR-Indian Institute of Spices Research, Regional Station, Madikeri, Karnataka during 2018 and 2019 to evaluate elite lines of small cardamom (Elettaria cardamomum Maton) for capsule yield, essential oil constituents, photosynthesis and antioxidant enzyme activities under moisture stress condition. Eight small cardamom lines were selected for the study and were grown under irrigated and moisture stress conditions adopting all the package of practices. Photosynthetic gas exchange, relative water content, total soluble proteins and antioxidant enzyme activities were determined at panicle initiation stage during summer. Yield and essential oil components were recorded after harvest. The results showed that moisture stress significantly reduced the soluble protein content and stomatal conductance in the leaves thereby lowering net photosynthetic rate, thus inhibiting growth and yield. Antioxidant enzyme activities viz. catalase, peroxidase, superoxide dismutase and polyphenol oxidase were significantly influenced by moisture stress. Among the genotypes, IC584058 showed bold capsules, higher and less reduction in yield under irrigated and moisture stress condition, respectively. It is suggested that the soluble protein and antioxidant enzymes in leaves play important role in maintaining cell water content and photosynthetic gas exchange during panicle initiation stage leading to less reduction in yield under moisture deficit condition. The essential oil components of three lines namely IC584058, IC584078 and IC584090 showed drastic variation under moisture stress. Though the α-terpinyl acetate content decreased (P<0.05), the oxygenated monoterpenes significantly increased in stress tolerant genotype IC584058 which influences antioxidant and antimicrobial activities leading to plant adaptive defense mechanism under moisture.
... In cardamom, the oil has very little mono-or sesquiterpenic hydrocarbons and is dominated by oxygenated compounds, all of which are poten-tial aroma compounds. While many of the identified compounds (alcohols, esters and aldehydes) are commonly found in many spice oils (or even volatiles of many different foods), the dominance of the ether, 1,8-cineole, and the esters, α-terpinyl and linalyl acetates in the composition make the cardamom volatiles a unique combination 6,9,12 . ...
Cardamom is one of the most important commercial spices grown and exported from India. More than 80% of production in India is from Cardamom Hill Reserve (CHR) of Idukki district in Kerala, India. There has been a demand to study the quality attributes of cardamom produced in CHR of Idukki district comprising of A, B and C zones. Highest essential oil content was recorded in cardamom samples from zone A. Maximum litre weight was recorded from zone C. The percentage of bold capsules (> 7 mm) was maximum in A zone compared to B & C zones. Number of seeds/ capsule from A and C zones were significantly higher when compared to B zone. Seed: Husk ratio and weight of one capsule did not vary significantly among the three zones. Chemical profiling of essential oil from the three zones revealed the highest content of 1,8-cineole(ether) and α-terpinyl acetate(ester) in cardamom from zone A followed by zone B and zone C. The intrinsic quality of cardamom is mainly attributed to these two compounds. The proportion of 1,8-cineole and α-terpinyl acetate did not vary among different zones and the mild spicy flavor attributed to α-terpinyl acetate is prominent in cardamom capsules from Idukki irrespective of zones when compared to camphory odor due to 1,8-cineole. Physical and chemical quality parameters of cardamom from three zones are compared and discussed.
... The leading bioactive phytochemical constituent of cardamom is the volatile oil which represents 1,8-cineole, αand β-pinene, limonene, myrcene, sabinene, α-phellandrene, γ-terpinene, ρ-cymene, terpinolene, α-terpineol, linalool, camphor, α-terpineol acetate, terpinen-4-oil, geraniol, methyl eugenol, trans-nerolidol, citronellol and linalyl acetate (Acharya et al., 2010;Lawrence, 1979). Though most of the identified compounds like esters, alcohols and aldehydes are frequent in many spice essential oils, the predominance of 1, 8-cineole, α-terpinyl and linalyl acetate composition, prove the uniqueness of cardamom volatile oil (Korikanthimath et al., 1997;Lewis et al., 1966;Raghavan et al., 1991;Salzer, 1975). Among the cardamom essential oil constituents, the bioactive component D-limonene was reported to possess chemopreventive property towards colon cancer, mammary, lung, liver, skin and stomach cancers in rodents (Acharya et al., 2010;Crowell & Gould, 1994;Asamoto et al., 2002). ...
Cardamom (Elettaria cardamomum Maton) is an economically valuable spice crop and the essential oil of cardamom possesses splendid medicinal properties. To get insight into the domestication related traits and varied gene regulation, differential expression profiling of wild and cultivar cardamom was performed by analyzing the transcriptome data available for cardamom. Functional annotation using seven different publicly available databases identified significant genes coding for enzymes participating in monoterpenoid biosynthesis. Differential expression profile of cultivar and wild genotypes of cardamom exhibited 132 unigenes as differentially expressed (log2 > 4) with 105 up regulated and 27 down regulated genes in cultivars comparing with its wild genotype. Expression analysis showed wild cardamom has increased drought stress tolerance, defense response, and various plant growth regulations. Most of the genes coding for enzymes participating in flavanoid biosynthesis were up regulated, while resistance related genes (cinnamoyl CoA reductase) and few genes involved in the monoterpenoid biosynthetic pathway were down regulated in cultivars when compared to its wild progenitor. Transcriptome data were validated and correlated using qPCR using 10 randomly selected differentially expressed genes. Our study is the first application of next generation RNA-seq to explore the genes involved in various metabolic pathways and quantification of transcript expression levels in cultivar and wild cardamom genotypes.
... The cardamom oil has little mono-or sesquiterpenic hydrocarbons and is dominantly made up of oxygenated compounds, all of which are potential aroma compounds. While many of the identified compounds (alcohols, esters, and aldehydes) -are commonly found in many spice oils (or even volatiles of many different foods), the dominance of the ether, 1,8-cineole and the esters, oc-terpinyl and linalyl acetates in the composition, make the cardamom volatiles a unique combination [7,8]. The aroma differences in different sources of cardamom are attributed to the proportion of the esters and 1,8 cineole [4,9]. ...
Cardamom (Elettaria cardamomum Maton), a native of high ranges of Western Ghats of India, is an ecofriendly plantation spice crop. Apart from its use as a flavoring agent in food preparations, confectioneries and cosmetics, cardamom is used both in ancient and modem medicines. An attempt is made in this paper to cover the geo-ecological requirements, area and production, ancient uses and history, modern use, medicinal properties, aromatic constituent's etc.
Cardamom, the ‘queen of spices’ has economic potential because of its domestic and international demand. There is a considerable difference in the productivity between the lead producer Guatemala and India. Also, various biotic factors, such as insects, disease-causing fungi, bacteria, virus and nematodes, and abiotic factors, such as drought, limit the production, productivity and quality of the cardamom. The real value of cardamom lies in the phytochemical compounds present in it. The metabolic pathways governing their production are unexplored. The knowledge gaps in these areas have to be addressed so as to achieve the maximum yield with desired quality produce. Transcriptomics, a tool of great importance which may serve as panacea for these shortcomings if it is combined with the other ‘omics’ tools such as genomics, proteomics and metabolomics. In this chapter, we have comprehended the constraints in cardamom production and the solutions brought out through transcriptomics approaches.
The base of using aromatic substances for delight or medicinal purposes is as old as humankind. Flavour is a sensation derived from odour created by aromatic and pungent principles from natural, plant-based ingredients. The herbs and spices are rich in essential oil, which mainly contains volatile components of terpenoid or non-terpenoid origin. Essential oils and their components, commonly used as flavouring in the food industry, also provide various pharmacological benefits. The content and composition of essential oils are influenced by the distillation method, environmental and geographic conditions, harvesting time, age, organ and variety of the plant, genetic factors, production practices, postharvest handling, processing and storage conditions. This chapter deals with food flavours, their classifications, flavour enhancer, flavour encapsulation, biosynthetic pathways for biogenesis of flavour compounds, the effect of processing on flavour compounds, variation in flavour components based on varieties, the difference in the chemical composition and pharmacological properties of volatile oils from vanilla and cardamom. This chapter additionally reveals some insight into the flavour compounds from different parts of various spices, cardamom from different sources, green as well as cured vanilla beans and the effect of various curing processes on the development of the vanilla flavour.
Oleoresin is a mixture of volatile and nonvolatile components available in whole extract of natural herb or spice. It principally comprises essential oils and resin. Lemongrass oleoresins come from the Cymbopogon species, which grow in the tropical and subtropical regions of the world. Oleoresin of lemongrass is a dark green-colored viscous liquid having a characteristic lemon aroma and flavor and is mostly used as a flavoring ingredient. The lemon prefix in the lemongrass specifies the characteristic lemon-like odor, which is due to the availability of citral content (mixture of two isomeric aldehydes, geranial and neral). It has been utilized in synthesizing flavors, perfumes, cosmetics, detergents, and in the food and pharmaceutical industries. Different methods are used to extract the lemongrass essential oil, but steam distillation is the most suitable method as it doesn’t alter the quality of the obtained oil. The chemical composition of lemongrass oil varies depending on its extraction methods, genetic differences, harvest period, photoperiod, plant age, farming practices, and geographical origin. Lemongrass essential oil has shown several biological activities, including antimicrobial, antifungal, antiprotozoan, antioxidant, antidiarrheal, antimutagenic, antiinflammatory, antimalarial, antinociceptive, antihepatotoxic activities, etc. Lemongrass oil is a potent food preservative because of its extraordinary antifungal and antibacterial activities.
Herbs and spices are important food ingredients. The human consumption of herbs and spices can date back to 5000 BC. The world production of spices is estimated to be 8,730,271 tons in 2013 (FAOSTAT). The major producer countries are India, China, Thailand and USA. Table 12.1 summarizes some of the more common spices, the portion of the plant and their region of cultivation. Herbs and spices are consumed as is or formulated into various food, beverage and dietary supplement products. Due to their characteristic chemical compounds, herbs and spices are used to flavor foods and beverages, to inhibit microbial growth and preserve food quality. Increasing evidence also suggest consumption of certain herbs and spices bring in potential health benefits. Although the definitions sometimes overlap, generally herbs are plant leaves or flowering parts either fresh or dried and spices are small pieces from roots, bark or seeds of plants. Most spices also contain essential oils which are normally recovered by steam distillation.
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amomum subulatum ), ginger, turmeric, cinnamon and cassia ( Cinnamomum spp.), clove, nutmeg and mace, coriander ( Coriandrum sativum ), cumin ( Cuminum cyminum ), fennel, fenugreek, paprika and chilli ( Capsicum spp.), vanilla ( Vanilla spp.), ajowan ( Trachyspermum ammi ), star anise ( Illicium verum ), aniseed ( Pimpinella anisum ), garcinia ( Garcinia spp.), tamarind, parsley, celery, curry leaf ( Murraya koenigii ) and bay leaf ( Laurus nobilis ). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
Extract from cardamom seeds (Elettaria cardamomum) having highest content of 1,8-cineol was obtained by supercritical carbon dioxide (SC-CO2) with a sample size of 25 g at 50°C, 200 bar after 90 min at a flow rate of 2 L/min of gaseous CO2, compared to those obtained by hydro-distillation, organic solvent, liquid CO2, and subcritical CO2 extractions. This extract had the best combination of phytochemical properties such as phenolic content, reducing power, antioxidant activity, anti-inflammatory, and antimicrobial potency. Cardamom extract-enriched custard was formulated using this extract which showed promise as a nutraceutical product.
The oil content and chemical composition of the volatiles from whole capsule, decorticated seed and husk of four varieties of cardamom viz. Malabar, Mysore, Vazhukka, and Guatemala were studied. The differences in the aroma of cardamom from different sources were attributed to the ratio of esters and 1,8-cineole in the oil. The main constituents of the oils were found to be terpinylacetate and 1,8-cineol. The study revealed that the oil obtained from a whole capsule of the Malabar variety was superior in quality compared to the oil from other varieties. The in vitro total antioxidant capacity of the oils from whole capsules by two different methods was also carried out, and it was found that the Malabar variety has the highest antioxidant activity compared to other varieties.
Cardamom oleoresin was co-crystallized to formulate flavoured sugar cubes for table top use in tea. The flavoured sugar cubes were packed in two-layer composite and three-layer metalized laminate packaging materials and evaluated for 5 months at relative humidities of 33%, 63% and 93% and temperatures of 5 °C, 25 °C and 45 °C, respectively. The major active components of cardamom oleoresin viz. 1,8-cineole and α-terpinyl acetate in the co-crystallized sugar cubes was quantified by gas chromatography throughout the storage period. The major active components of cardamom in the oleoresin, freshly prepared flavoured sugar cubes, and in sugar cubes stored under extreme condition of storage at 45 °C under all the relative humidities were identified by GCMS. The rate of degradation of 1,8-cineole was higher than α-terpinyl acetate as seen from the kinetic study and activation energy in both the packaging materials under all conditions of storage.
The cold-pressed essential oils derived from three varieties of cardamom seeds and Oil of Cardamom, N.F. were investigated by a gas chromatographic procedure employing open tubular columns. The presence of α-pinene, sabinene, β-pinene, myrcene, α-terpinene, d-limonene, 1,8-cineole, methyl heptenone, γ-terpinene, trans-sabinene hydrate, linalool, β-terpineol, borneol, 4-terpinenol, α-terpineol, nerol, linalyl acetate, geraniol, 4-terpinenyl acetate, α-terpinyl acetate, neryl acetate, and nerolidol reported by earlier investigators was confirmed. In addition, the following previously unreported constituents were tentatively identified: camphene, α-phellandrene, camphor, citronellal, citral, citronellol, ascaridole, geranyl acetate, bisabolene, and farnesol. Identification of isolated fractions was accomplished by gas chromatographic retentions, peak enrichment techniques, and infrared spectroscopy. Qualitative and quantitative data on the composition of the oils examined are presented, and comparisons are drawn between the various oils.
Although the spice oleoresins provide complete flavour profile than their respective essential oils, their sensitivity to the light, heat and oxygen is a disadvantage. This can be overcome by effective encapsulation. The present work reports on the microencapsulation of cardamom oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, entrapped 1,8-cineole and entrapped α-terpinyl acetate for 6 weeks. A 4/6,1/6,1/6 blend of gum arabic:maltodextrin:modified starch offered a protection, better than gum arabic as seen from the t1/2, time required for a constituent to reduce to 50% of its initial value.
Decorticated cardamom seeds were subjected to conditions typical of consumer utilization practices. These involved timed exposures to temperatures as high as 205°Cand to solution pH's from 2–8. Changes in the volatile constituents were followed by gas-liquid chromatographic analyses of the cardamom seed extracts. Temperatures above 149°C and increasing hydrogen ion concentration caused marked changes in composition of the volatile oils of this spice. The effects of pH and temperature environments typical of products in which cardamom is used are discussed.
The effects of processing conditions on quality of cardamom (Elettaria cardamomum), were tested using a predrying treatment of 2% sodium carbonate and drying temperatures of 35C, 45C and 55C, when drying was done continuously or in stages. Percent chlorophyll removal, total oil and essential oil content, % splits and % out-turn were determined in chemically pre-treated and non-treated cardamom. The chlorophyll content was best retained in the chemically treated cardamom at 45C drying temperature. The loss in total oil content was minimum for the chemically pre-treated cardamom at a drying temperature of 45C, while maximum terpenoids were retained at 45C in the untreated cardamom. The % splits was lowest for the untreated product continuously dried at 45C and the % out-turn was highest for the chemically treated cardamom at 45C drying temperature. The recommended treatment conditions to meet trade quality standards were found to be a 45C drying temperature and chemically pretreated, continuously dried cardamom.
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