Functional And Nutraceutical Characterization Of Cinnamon

Maryam  Shahzadi; Bahisht  Rizwan; Tabussam  Tufail; Shahnai  Basharat; Sanober  Shehzadi

doi:10.54393/pbmj.v4i2.225

Authors

Maryam Shahzadi University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan
Bahisht Rizwan University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan
Tabussam Tufail University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan
Shahnai Basharat University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan
Sanober Shehzadi University Institute of University Institute of Physical Therapy, The University of Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v4i2.225

Keywords:

Cinnamon, Chemical Analysis, Nutrient Composition,Cinnamaldehyde

Abstract

Cinnamon has been using as a fragrant plant and spice. Cinnamon is a member of family Lauraceae. Cinnamon has been used as a traditional medicine to reduce blood glucose level in diabetes and to control Blood pressure, Tumor Growth, Parkinson's and Alzheimer's diseases. Cinnamon nutritional composition revealedthat it contained a significant value of mineral, vitamins, and the main bioactive component is cinnamaldehyde. Cinnamon caloric content was determined as ofcarbohydrate (CHO), protein, fat, fiber, moisture and ash. Cinnamon contained the uppermost amount of carbohydrate(53.37%) in T1 and the lowermost amount of ash (1.25%) in T3. The mineral content of macro-elements and micro-elements were determined fromchromium (Cr), manganese (Mn), iron (Fe), zinc (Zn), magnesium (Mg), phosphorus (P), calcium (Ca), potassium (K) and sodium (Na). The content of minerals in Cinnamon contained the highest amount of potassium (135.2) in T1 and the lowest sodium in T2. The content of vitaminsin Cinnamon contained the fat-solubleand water-soluble vitamins A, K, E, D, β-caroteneand C, B12, B9, B6, B3, B2, B1were determined. Amongst the vitamins, cinnamon contained the uppermostvalue ofβ-carotene (112) and the lowermostvalue of vitamin B6 (0.158). Bioactive compounds of Cinnamon were determined cinnamaldehyde, cinnamyl acetate, β-caryophyllene and coumarin. Among the bioactive compounds in Cinnamon contained the uppermostvalue of cinnamaldehyde (64.56). The antioxidant capacity of cinnamon bark extract was (49 μg/mL). Conclusively,cinnamon is enriched with nutritional values. So, it can be used in the treatment of various disease.

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