Estimation of flavonoids and preliminary phytochemical screening of Cinnamomum sulphuratum

Spices have been used for years in daily life to treat disease all over the world. The genus Cinnamomum, belonging to the family Lauraceae, are trees found in continental Asia, East and Southeast Asia, Australia, the Pacific, and a few speciesin Central and South America[1]. The bark and the leaves of Cinnamomum species (Family Lauraceae) are commonly used as spices in home kitchens and their distilled essential oils or synthetic analogs are used as flavoring agent in the food and beverage industry [2]. Cinnamomum sulphuratum Nees, an evergreen tree up to 8.5m tall is distributed mainly in the Southern Western Chats of South India. Phytochemical screening of barks and leaves have been reported by several authors,like isolation and identification of a linalool-type [3] citral and cinnamaldehyde[4]methyl cinnamate-type [5] and cinnamaldehyde-type[6].in the present study, phytochemical and biochemical screening of extracts of the bark of this plant was evaluated.

Author(s): Farisha Karuvally*, Sudha Das P. K, Shana Sherin N., Tintumol K. S, Shafi K. M and Hashim K. M

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