Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L.

Shikku Premachandran, M. and Pushpa, S. Murthy (2022) Ethnobotanical, phytochemical, pharmacological properties and applications of Pimenta dioica L. Journal of Essential Oil Research, 34 (3). pp. 216-232.

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Abstract

Allspice (Pimenta dioica L.) has been used since time immemorial for its culinary and medicinal qualities. Its unique characteristics are flavor conglomerates of cloves, nutmeg and cinnamon. Eugenol (60–90% in the berries, >90% in the leaves) is the key component followed by 1,8-cineole, α-humulene, β-caryophyllene and cadinene derivatives of pimenta essential oil that imparts health and wellness. Recent studies represent eugenol and gallic acid as selective antitumor and anti�proliferative agents besides excellent antioxidants, anticancerous agents, antimicrobial molecules. Currently, pimenta has received considerable attention in developed countries due to its promis�ing pharmaceutical properties and culinary consumption. Thus, the need with emphasis for explorations of active packaging using the biomolecule from pimenta in developing flavor bio�films, micro and nano delivery systems in extending biomedical applications, food and beverage industries is indicated. This review emphasizes the processing, chemistry, applications of pimenta and impending modes of green and sustainable technologies besides the development of value�added products.

Item Type:	Article
Uncontrolled Keywords:	Pimenta; essential oil; chemical composition; processing; pharmaceutical
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 04:54
Last Modified:	24 May 2023 04:54
URI:	http://ir.cftri.res.in/id/eprint/16446

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