Isolation of Cardamom Flavor Fraction and its Bioactivity Studies.

Flavor compounds extracted from natural sources are extensively studied for
various medicinal properties and the chemical constituents responsible for aroma,
taste and colour. The present study aimed at extracting the essential oil and
oleoresin of Cardamom (Elettaria cardamomum) and evaluation of its antiinflammatory
and anti-diabetic properties. The study involved comparison of the
essential oil yield from two different varieties of Cardamom (Coorg and Malabar)
using steam distillation and hydro distillation methods. Resin yield with acetone
alone and mixture of solvents (acetone: hexane – 1:1) was also evaluated.
Chemical analysis of extracted essential oil was carried out using GC (Gas
Chromatography) and the major components identified were α-terpinyl acetate
(28.2% - 32.8%) and 1, 8-cineole (36%-40.5%). The present study also accessed
anti-inflammatory activity of cardamom oil at dosages of 200 μl/kg B.W and
400μl/ kg B.W against I-Carrageenan induced plantar edema, which was found to
be not effective at that concentration. Anti-diabetic effect was investigated by
studying the inhibitory effect of cardamom oil on α- glucosidase enzyme. An
inhibition of 11.54% was obtained with the cardamom oil (10 μl ) without solvent
DMSO, indicating that cardamom oil is not a very potential anti-diabetic agent.