What part of the cinnamon plant becomes the spice?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will provide you with the answer to the question: “What part of the cinnamon plant becomes the spice?”, discuss the benefits of cinnamon consumption and ways of including cinnamon in your diet.
What part of the cinnamon plant becomes the spice?
The bark of the cinnamon plant becomes the spice. Cinnamon is a highly fragrant coating of a tree trunk.
The tree’s bark is removed before digging a bit deeper to remove the second layer. It is then sliced into slivers, which naturally bend when dried in the sun to make the cinnamon sticks.
Cinnamon trees that are more than two years old are frequently chopped down since the stump will regenerate into one or more new shoots. With this approach, you may “harvest” cinnamon twice a year. (1)
Overall, approximately 250 species have been identified among the cinnamon genus, with trees being scattered all over the world, cinnamon is used worldwide not only for cooking but also in traditional and modern medicines. (2)
What is the composition of cinnamon?
Cinnamon contains a diverse array of essential oils, including trans-cinnamaldehyde, cinnamyl acetate, eugenol, L-borneol, caryophyllene oxide, b-caryophyllene, L-bornyl acetate, E-nerolidol, α-cubebene, α-terpineol, terpinolene, and α-thujene. (2)
Cinnamon essential oil extracted from the bark predominantly contains cinnamaldehyde (56-78%) as its main flavor compound, accompanied by eugenol (4-10%). In contrast, cinnamon essential oil obtained from the leaves primarily consists of eugenol (60-77%). (3)
What factors affect the composition of cinnamon?
The composition and quantities of these components vary depending on several factors, including the species, the plant part used (bark, leaves, root barks, or buds), and the age of the plant.
For instance, certain species like Cinnamomum cassia may contain 80-90% cinnamaldehyde with minimal or no eugenol, while the bark of Cinnamomum zeylanicum typically contains 60-80% cinnamaldehyde and approximately 2% eugenol. (3)
What are the benefits of cinnamon consumption?
Cinnamon is a fragrant spice high in flavonoids including eugenol, hesperidin, and linalool, which have anti-inflammatory and antioxidant effects and can help prevent cardiovascular disease, cancer, and diabetes.
Cinnamon helps to enhance physical and mental disposition by containing high levels of cinnamaldehyde, a chemical that promotes improved metabolism and increases focus. It also stimulates the burning of body fat, enabling weight reduction. (2, 4)
Assist with diabetes management
Cinnamon contains antioxidant and anti-inflammatory characteristics that preserve pancreatic cells and promote insulin action, reducing insulin resistance and diabetes.
Cinnamon includes cinnamaldehyde, a chemical that promotes weight reduction by stimulating higher metabolism and allowing the body to burn extra body fat.
Furthermore, this spice imparts a sweet flavor to dishes, making it an excellent substitute for sugar and a low-calorie diet. (1-4)
Helps get rid of cavities and bad breath
Cinnamon includes cinnamaldehyde and eugenol, two chemicals having antibacterial capabilities that aid in the prevention and treatment of oral disorders such as cavities, gingivitis, and foul breath. (1-4)
Helps to maintain mental health
Cinnamon contains antioxidants that protect the cells of the central nervous system from free radical damage, which enhances memory and helps prevent illnesses such as Alzheimer’s, dementia, and Parkinson’s disease.(1-4)
Prevents cardiovascular illness
Cinnamon’s antioxidant components assist in preventing fat cell oxidation, decreasing levels of “bad” cholesterol, LDL, and triglycerides in the blood, and aiding in the prevention of illnesses such as atherosclerosis, heart attack, and stroke.
Furthermore, cinnamaldehyde and cinnamic acid, bioactive chemicals with anti-inflammatory properties, enhance arterial health and relaxation, aiding in blood pressure regulation.(1-4)
Improves mood
Cinnamon has anti-inflammatory qualities, reducing inflammation in central nervous system cells and increasing serotonin synthesis, a neurotransmitter crucial for mood, pleasure, and overall well-being.(1-4)
Enhance digestion
Cinnamon promotes digestion and relieves bloating and excess gas by enhancing the function of enzymes responsible for food absorption.(1-4)
Assist in cancer prevention
Cinnamon can help combat excess free radicals, limiting damage to healthy cells and consequently the development of some forms of cancer, because it includes cinnamaldehyde and eugenol, chemicals with significant antioxidant function.(1-4)
Improve sexual health
Cinnamon is regarded as an aphrodisiac due to its stimulating characteristics and ability to stimulate blood circulation, therefore enhancing sensitivity and improving well-being, desire, and enjoyment.(1-4)
What are the risks of cinnamon?
Excessive consumption of certain types of cinnamon can lead to a high intake of coumarin, a natural compound known for its hepatotoxic properties.
Coumarin is found in various Cinnamomum species, including Cinnamomum cassia, Cinnamomum loureiroi, and Cinnamomum burmannii, commonly known as cassia.
Unlike the less commonly used and more expensive Cinnamomum verum, also known as true cinnamon, cassia contains significant amounts of coumarin.
As a result, many commercially available food products are flavored with cassia and consequently contain coumarin.(5)
How to use cinnamon?
Cinnamon sticks are utilized to infuse flavor into liquid-based dishes and beverages. However, they are typically removed before serving the meals and drinks.
On the other hand, ground cinnamon is added directly to desserts, stews, and beverages without being removed.
Typically, a 1/2 teaspoon (approximately 1.4 grams) of ground cinnamon is considered equivalent to a cinnamon stick.
Grinding the cinnamon plays a crucial role in unlocking its aromatic compounds and enhancing their extractability, making them more accessible.
Breaking down the cinnamon sticks into smaller particles through grinding allows for better access to the aromatic components and essential oils of cinnamon. As a result, the captivating aroma and flavor that make cinnamon so desirable are fully released.
It is important to note that while grinding enhances the extractability of cinnamon, it can also make it more susceptible to gradual dissipation of its aromatic properties over time. (6)
Conclusion
In this brief article, we provided you with the answer to the question: “What part of the cinnamon plant becomes the spice?”, discussed the benefits of cinnamon consumption and ways of including cinnamon in your diet.
References
- Thacker, Emily. The Cinnamon Book. United States: James Direct, Incorporated, 2012.
- Rao PV, Gan SH. Cinnamon: a multifaceted medicinal plant. Evid Based Complement Alternat Med.2014:642942. 2014.
- Ribeiro-Santos, R., Andrade, M., Madella, D., Martinazzo, A. P., de Aquino Garcia Moura, L., de Melo, N. R., & Sanches-Silva, A. Revisiting an ancient spice with medicinal purposes: Cinnamon. Trends in Food Science & Technology, 62, 154–169.(2017).
- Błaszczyk, N.; Rosiak, A.; Kałużna-Czaplińska, J. The Potential Role of Cinnamon in Human Health. Forests 12, 648. 2021.
- Ballin, N. Z., & Sørensen, A. T. Coumarin content in cinnamon containing food products on the Danish market. Food Control, 38, 198–203.(2014).
- Pramod P. Aradwad, Arun Kumar T V, P.K. Sahoo, Indra Mani, Key issues and challenges in spice grinding, Cleaner Engineering and Technology, 5, 2021
