|
Balsum peru Details & Specifications |
| Useful
Link |
|
| Botanical Name |
:
|
Myroxylon balsamum P. |
| English Name |
:
|
Balsum peru |
| Hindi Name |
:
|
Balsum peru |
|
|
| CATEGORY |
: |
Antimicrobial |
|
| SOURCE |
| Part used |
:
|
State of the part used |
|
Whole herb |
:
|
|
|
N/A |
:
|
N/A |
|
| FAMILY |
: |
Leguminoceae |
|
| GEOGRAPHICAL SOURCE |
|
The plant is indigenous to Sri Lanka and is found in following countries:-
America
San Salvader
Sri Lanka
|
|
| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
:
|
|
| Odour |
:
|
Aromatic vanilla like |
| Taste |
:
|
Bitter acrid taste |
| Size |
:
|
N/A |
| Physical
Standards |
| Total Ash |
:
|
N/A |
| Moisture |
:
|
N/A |
|
| CHEMICAL CONSTITUENTS |
| Major |
|
|
|
Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :-
Volatile oil (55-65%)
Cinnamin
Resin (20-25%)
Styrene
Vanillin
Cournarin
Cinnamic acid
Benzoic acid
Cinnamyl cinnamate
Cinnamyl berizoate
Benzyl benzoate
Benzyl cinnamate
/p>
|
| |
|
|
| Minor |
|
|
|
Minor chemical constituents of this herb are :-
Benzyl alcohol
Benzoic acid
Cinnamic acids
|
| |
|
|
|
| CULTIVATION |
|
The climatic conditions suitable for cultivation of this herb are: -
|
|
| STORAGE |
|
To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions :-
Air tight containers
Protection from light
Protection from moisture
Microbial contamination
|
