EFSA Compendium of Botanicals

Draft - work in progress

Batavia cinnamon (as plant) // Cinnamomum burmanni (Nees & T.Nees) Blume

Family:: Lauraceae
Approval state:: Approved
Number of articles retrieved:: 130
Number of processed references:: 5

Compositions

#1: Coumarin #2: Cinnamaldehyde #3: Camphor #4: Alpha-calacorene #5: Coumarin #6: cinnamaldehyde #7: Eugenol #8: coumarin #9: syringaresinol #10: scopoletin #11: sesamin = asarinin #12: Cinnamaldehyde #13: Coumarin #14: Eugenol

Endpoint Studies

Genotoxicity

Composition #1: Archer, Alan W. Determination of cinnamaldehyde, coumarin and cinnamyl alcohol in cinnamon and cassia by high-performance liquid chromatography. Journal of Chromatography, 1988, p. 272–276. .

Language:

English (en)
Plant part:

Bark (as part-nature) (A066X)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

Coumarin (RF-00000370-TOX)
Analytical method code:

HPLC with standard detection methods (F019A)
Result unit:

Percent (G138A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

0.042
Internal remarks:

Coumarin

Composition #2: Archer, Alan W. Determination of cinnamaldehyde, coumarin and cinnamyl alcohol in cinnamon and cassia by high-performance liquid chromatography. Journal of Chromatography, 1988, p. 272–276. .

Language:

English (en)
Plant part:

Bark (as part-nature) (A066X)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

cinnamaldehyde (RF-00003742-PAR)
Analytical method code:

HPLC with standard detection methods (F019A)
Result unit:

Percent (G138A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

0.054
Internal remarks:

Cinnamaldehyde

Composition #3: Thantsin, Khin., Zhang, Qin., Yang, Jie., Wang, Qiang. Composition of semivolatile compounds of 10 Cinnamomum species from China and Myanmar. Natural Product Research, 2008, p. 576–583. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

diethyl ether
Substance:

Camphor (RF-00003986-PAR)
Analytical method code:

GC-MS (F046A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

Camphor

Composition #4: Thantsin, Khin., Zhang, Qin., Yang, Jie., Wang, Qiang. Composition of semivolatile compounds of 10 Cinnamomum species from China and Myanmar. Natural Product Research, 2008, p. 576–583. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

diethyl ether
Substance:

Naphthalene derivatives (RF-00010833-PAR)
Additional substance description:

Alpha-calacorene
Analytical method code:

GC-MS (F046A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

Alpha-calacorene

Composition #5: Wang, Rui., Wang, Ruijiang., Yang, Bao. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Science Emerging Technologies, 2009, p. 289–292. .

Language:

English (en)
Plant part:

Leaves (as part-nature) (A0EKT)
Extraction/Preparation method:

Essential oil (as part-nature) (A166Q)
Additional extraction description:

hydrodistillation
Substance:

Coumarin (RF-00000370-TOX)
Analytical method code:

GC-MS (F046A)
Result unit:

Percent (G138A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

13.39
Internal remarks:

Coumarin

Composition #6: Wang, Rui., Wang, Ruijiang., Yang, Bao. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Science Emerging Technologies, 2009, p. 289–292. .

Language:

English (en)
Plant part:

Leaves (as part-nature) (A0EKT)
Extraction/Preparation method:

Essential oil (as part-nature) (A166Q)
Additional extraction description:

hydrodistillation
Substance:

cinnamaldehyde (RF-00003742-PAR)
Additional substance description:

trans-cinnamaldehyde
Analytical method code:

GC-MS (F046A)
Result unit:

Percent (G138A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

60.17
Internal remarks:

cinnamaldehyde

Composition #7: Wang, Rui., Wang, Ruijiang., Yang, Bao. Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions. Innovative Food Science Emerging Technologies, 2009, p. 289–292. .

Language:

English (en)
Plant part:

Leaves (as part-nature) (A0EKT)
Extraction/Preparation method:

Essential oil (as part-nature) (A166Q)
Additional extraction description:

hydrodistillation
Substance:

Eugenol (RF-00003807-PAR)
Analytical method code:

GC-MS (F046A)
Result unit:

Percent (G138A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

17.62
Internal remarks:

Eugenol

Composition #8: Chen, Chung-Yi., Hong, Zi-Ling., Yang, Woei-Ling., Wu, Ming-Hsiu., Huang, Jin-Cherng., Lee, Jun-Yen. A novel homosesquiterpenoid from the stems of Cinnamomum burmanii. Natural Product Research, 2012, p. 1218–1223. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

Coumarin (RF-00000370-TOX)
Analytical method code:

Nuclear Magnetic Resonance (NMR) (F061A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

coumarin

Composition #9: Chen, Chung-Yi., Hong, Zi-Ling., Yang, Woei-Ling., Wu, Ming-Hsiu., Huang, Jin-Cherng., Lee, Jun-Yen. A novel homosesquiterpenoid from the stems of Cinnamomum burmanii. Natural Product Research, 2012, p. 1218–1223. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

syringaresinol (RF-00011386-PAR)
Additional substance description:

(+)-syringaresinol
Analytical method code:

Nuclear Magnetic Resonance (NMR) (F061A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

syringaresinol

Composition #10: Chen, Chung-Yi., Hong, Zi-Ling., Yang, Woei-Ling., Wu, Ming-Hsiu., Huang, Jin-Cherng., Lee, Jun-Yen. A novel homosesquiterpenoid from the stems of Cinnamomum burmanii. Natural Product Research, 2012, p. 1218–1223. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

scopoletin (RF-00004048-PAR)
Analytical method code:

Nuclear Magnetic Resonance (NMR) (F061A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

scopoletin

Composition #11: Chen, Chung-Yi., Hong, Zi-Ling., Yang, Woei-Ling., Wu, Ming-Hsiu., Huang, Jin-Cherng., Lee, Jun-Yen. A novel homosesquiterpenoid from the stems of Cinnamomum burmanii. Natural Product Research, 2012, p. 1218–1223. .

Language:

English (en)
Plant part:

Stem / stalk (as part-nature) (A067S)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

asarinin (RF-00004158-PAR)
Additional substance description:

sesamin
Analytical method code:

Nuclear Magnetic Resonance (NMR) (F061A)
Yes/No Qualitative:

Positive/Present (POS)
Result type:

Qualitative Value (Binary) (BIN)
Internal remarks:

sesamin = asarinin

Composition #12: Wang, Yan-Hong., Avula, Bharathi., Nanayakkara, N. P. Dhammika., Zhao, Jianping., Khan, Ikhlas A. Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States. Journal of Agricultural and Food Chemistry, 2013, p. 4470–4476. .

Language:

English (en)
Plant part:

Bark (as part-nature) (A066X)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

cinnamaldehyde (RF-00003742-PAR)
Analytical method code:

Mass Spectroscopy and hyphenated methods without chromatography (F063A)
Analytical method - additional description:

UPLC-UV/MS
Result unit:

Gram/kilogram (G015A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

12.4-63.8
Internal remarks:

Cinnamaldehyde

Composition #13: Wang, Yan-Hong., Avula, Bharathi., Nanayakkara, N. P. Dhammika., Zhao, Jianping., Khan, Ikhlas A. Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States. Journal of Agricultural and Food Chemistry, 2013, p. 4470–4476. .

Language:

English (en)
Plant part:

Bark (as part-nature) (A066X)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

Coumarin (RF-00000370-TOX)
Analytical method code:

Mass Spectroscopy and hyphenated methods without chromatography (F063A)
Analytical method - additional description:

UPLC-UV/MS
Result unit:

Gram/kilogram (G015A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

2.14-9.30
Internal remarks:

Coumarin

Composition #14: Wang, Yan-Hong., Avula, Bharathi., Nanayakkara, N. P. Dhammika., Zhao, Jianping., Khan, Ikhlas A. Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States. Journal of Agricultural and Food Chemistry, 2013, p. 4470–4476. .

Language:

English (en)
Plant part:

Bark (as part-nature) (A066X)
Extraction/Preparation method:

Solvent extraction (A0BZR)
Additional extraction description:

MeOH
Substance:

Eugenol (RF-00003807-PAR)
Analytical method code:

Mass Spectroscopy and hyphenated methods without chromatography (F063A)
Analytical method - additional description:

UPLC-UV/MS
Result unit:

Gram/kilogram (G015A)
Result type:

Numerical Value (VAL)
Value (concentration, content):

<0.050
Internal remarks:

Eugenol