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

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 promising pharmaceutical properties and culinary consumption. Thus, the need with emphasis for explorations of active packaging using the biomolecule from pimenta in developing flavor biofilms, 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.

KEYWORDS:

• Pimenta
• essential oil
• chemical composition
• processing
• pharmaceutical

Acknowledgments

We place our gratitude to Director, CSIR- CFTRI Mysore, AcSIR, and Head, Spices and Flavor Science for the support and constant encouragement. The author Ms. Shikku Premachandran M. would like to thank University Grant commission [521/(CSIR-UGC NET JUNE 2018)], India for financial aid for the research work. This study was carried out under, CSIR-CFTRI MLP-270 project.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

Shikku Premachandran M: Writing - Original Draft, Formal analysis and Investigation.

Pushpa S. Murthy: Conceptualization, Writing - Original Draft, Supervision, Formal analysis, Investigation, Resources and Data Curation.

Additional information

Funding

This work was supported by the University Grants Commission [521(CSIR-UGC NET JUNE 2018)].