Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum subulatum Roxb.): An Overview

  • Nawaraj Gautam Faculty of Mathematics and Natural Science, University of Bergen, NO - 5020 Bergen
  • Rewati Raman Bhattarai Tribhuvan University, Central Campus of Technology, Hattisar, Dharan
  • Bal Kumari Sharma Khanal School of Agriculture and Food Science, The University of Queensland, St 6 Lucia, Qld 4072
  • Prakash Oli School of Agricultural & Wine Sciences, Charles Sturt University, Wagga Wagga
Keywords: Large cardamom, production, capsules, 1, 8- cineole, bioactivity, uses

Abstract

Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1,8- cineole is the major active compound in an extent 60 to 80% of the total volatile oil. Alcohol and aqueous extract of large cardamom have been reported to contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer, cardio-adaptogenic and hypolipidaemic activities. Large cardamom and its powder, oleoresin and essential oils have many culinary and therapeutic uses. Objective of this review is to give short overview on the processing technology, chemistry, bioactivity and uses of large cardamom and its components.

Int J Appl Sci Biotechnol, Vol 4(2): 139-149

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Abstract
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PDF
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Published
2016-06-27
How to Cite
Gautam, N., Bhattarai, R., Khanal, B., & Oli, P. (2016). Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum subulatum Roxb.): An Overview. International Journal of Applied Sciences and Biotechnology, 4(2), 139-149. https://doi.org/10.3126/ijasbt.v4i2.15104
Section
Review Articles