European Journal of Molecular & Clinical Medicine

Plants are the oxygen support for our planet and all living things. They can be considered as “mothers of medicine”. As mothers take care of a child, Plants do the same for all human beings and animals. Medicinal plants have therapeutic properties that produce a beneficial pharmacological effect on the animal and human body. In recent years plants are surveyed as new drugs and gain attention to the discovery of new bioactive compounds. Hippocrates quoted “Let thy food be thy medicine, and thy medicine shall be thy food”. The flavor, aroma, taste, and nutritional properties make the Cinnamon offers a wide range of health benefits. The present study explores the connection between the Cinnamon plant and medicine, our food, modern science

This study aims to determine the phytochemical components of different extracts of Cinnamomum burmanii B. from different regions in Indonesia by GC-MS using ethanol, distilled water and isopropyl alcohol as solvents. The analysis showed that the ethanol extract of cinnamon from the Aceh region, which contains five compounds with biological activity and the main compound was 59.77% coumarone. Meanwhile, the distilled water extract contains four compounds with biological activity, and the main chemical compound was 37.01% coumarin. For the extract of isopropyl alcohol, contains four compounds with biological activity and the main compound was coumarin at 41.55%. The ethanol extract of cinnamon from Jambi region contains three compounds with its biological activity and the main compound was coumarin at 28.31%, while the extract using distilled water contains four compounds with biological activity and the main compound was 1-phenyl-4- carboxy-4,5 at 33.50%. Furthermore, for the isopropyl alcohol extract, there are five compounds with biological activity, and the most important chemical compound was 2-propanol at 45.89%. Meanwhile, the ethanol extract of cinnamon from West Sumatra contains six compounds that were identified as biological activity and the main compound was 2-propanol at 14.97%, while the distilled water extract contains four compounds with biological activity and the main compound was 17.49% for 1-phenyl -4-carboxy-4,5. For the extract of isopropyl alcohol, four compounds with biological activity were obtained, and the main compound was 9.96% coumarin. This study confirms the existence of different bioactive compounds and biological activities in each original region of cinnamon in Indonesia.

This study aims to determine the phytochemical components of different extracts of Cinnamomum burmanii B. from different regions in Indonesia by GC-MS using ethanol, distilled water and isopropyl alcohol as solvents. The analysis showed that the ethanol extract of cinnamon from the Aceh region, which contains five compounds with biological activity and the main compound was 59.77% coumarone. Meanwhile, the distilled water extract contains four compounds with biological activity, and the main chemical compound was 37.01% coumarin. For the extract of isopropyl alcohol, contains four compounds with biological activity and the main compound was coumarin at 41.55%. The ethanol extract of cinnamon from Jambi region contains three compounds with its biological activity and the main compound was coumarin at 28.31%, while the extract using distilled water contains four compounds with biological activity and the main compound was 1-phenyl-4- carboxy-4,5 at 33.50%. Furthermore, for the isopropyl alcohol extract, there are five compounds with biological activity, and the most important chemical compound was 2-propanol at 45.89%. Meanwhile, the ethanol extract of cinnamon from West Sumatra contains six compounds that were identified as biological activity and the main compound was 2-propanol at 14.97%, while the distilled water extract contains four compounds with biological activity and the main compound was 17.49% for 1-phenyl -4-carboxy-4,5. For the extract of isopropyl alcohol, four compounds with biological activity were obtained, and the main compound was 9.96% coumarin. This study confirms the existence of different bioactive compounds and biological activities in each original region of cinnamon in Indonesia.

One of the serious problems faced by our nation is the post-harvest losses of fresh produce due to rapid deterioration of the fresh produce during both pre and post-harvest conditions, and in turn affecting the quality of fruits. Herbal edible coating is a novel or unique solution to this problem. The major purpose of the above invention is to increase the shelf life of fresh fruits through the application of herbal natural coating on the fruit surface. It is an effective method to improve the quality and thus, increase shelf-life of the fruits. They can be consumed safely as a part of our food because of their antimicrobial properties. Presently there is increasing demand for use of extracts obtained from herbs like that of neem, lemongrass, aloe, tulsi, cinnamon, mint and clove as edible material for coating on fruits due to their nutraceutical and beneficial properties. They are developed from corn starch by incorporating it into aqueous Tulsi (Ocimum sanctum) leaf extract. Corn starch is a polysaccharide derived from Maize (Corn-Zea mays) and beeswax is a lipid based material that has the ability to prevent the moisture and gases loss. Tulsi used for medicinal purposes from many years, its leave extract have numerous health benefits such as antidiabetic, anticancer, antimicrobial, antioxidant and many others in addition to acts as a natural preservative. Tulsi (O. sanctum), corn starch and beeswax are natural components of herbal edible coating which is fit for human consumption. It have been shown to prevent water loss, control ripening process, delay oxidative browning, controls respiration rate, & reduces microbial growth in fruits such as papaya, grapes, orange, apple & mango. These herbal edible coatings increases the storage time at low temperatures and it also increase the shelf-life of fresh produce whereas all uncoated fruits will be decayed. Thus, herbal extracts are being studied increasingly as an additive in edible coatings on fruits as aninnovative approach for the commercial application and as an alternative for the post-harvest treatments with chemicals on fruits resulting in increased shelf-life.