ABSTRACT
The present study was done with an aim to standardize the volatile oil obtained from the leaf of Pimenta dioica (Linn.) Merill, belonging to the family Myrtaceae, commonly known as “Allspice”, by HPTLC analysis. The leaves of P. dioica is traditionally being used as a dental analgesic. The present investigation reports the seasonal variation in the content of eugenol, in the leaf volatiles of Pimenta dioica thereby giving insight into the most favorable month for the collection of the drug. Volatile oils are primarily composed of terpenes, the composition of which may alter depending upon the availability of sunlight. The results reveal that the oil collected in April and July showed good content of eugenol.
ABSTRACT
Pimenta dioica (Linn.) Merill. Family: Myrtaceae, well known for its berries called Pimento, has been used as an important spice since time immemorial, for its culinary as well as medicinal qualities. It is also known as Allspice due to its intricate aroma which is a medley of aroma from spices such as Clove, Nutmeg and Cinnamon. In India, the leaves of Pimenta are used to flavor rice which gives it a typical aroma. Traditional culinary practice uses the dried berries for marinating meat. Various compounds have been isolated from the plant which belong to categories like phenylpropanoids, tannins, glycosides and essential oil. The present article is a humble effort to study the work done till date on this important spice.
ABSTRACT
Pimenta dioica (Linn.) Merill. Family: Myrtaceae, well known for its berries called Pimento, has been used as an important spice since time immemorial, for its culinary as well as medicinal qualities. It is also known as Allspice due to its intricate aroma which is a medley of aroma from spices such as Clove, Nutmeg and Cinnamon. In India, the leaves of Pimenta are used to flavor rice which gives it a typical aroma. Traditional culinary practice uses the dried berries for marinating meat. Various compounds have been isolated from the plant which belong to categories like phenylpropanoids, tannins, glycosides and essential oil. The present article is a humble effort to study the work done till date on this important spice.