Investigation of Nepalese Essential Oils. I. The Oil of<i>Cinnamomum glaucescens</i>(Sugandha Kokila)

Abstract

The commercially available essential oil of Cinnamomum glaucescens (fam. Lauraceae) fruits, was investigated by various physico-chemical, chromatographic and spectroscopic methods. Both the total fruit (incl. seed) oil and the pericarp oil obtained by steam- and hydrodistillation of Nepalese fruits were examined. Major components of the total oil were 1,8-cineole (13%), methyl cinnamate (14%), α-terpineol (7%) and many mono- and sesquiterpene hydrocarbons. The pericarp oil consisted mainly of 1,8-cineole (56%) and α-terpineol (10%). Minor amounts of monoterpene hydrocarbons, other monoterpene alcohols and methyl cinnamate were also present.