Common names | Vanilla, Flat-leaved vanilla, Tahitian vanilla, West Indian vanilla 

Scientific name | Vanilla planifolia
Used part | Fruit

Known active compounds | vanillin, vanillic acid, 4-hydroxybenzaldehyde, 4-hydroxybenzyl alcohol 

Potential benefits in cosmetics | anti-oxidant
Product name | Vanilla Bean-ANB

 

 

Plant Story

Vanilla (Vanilla planifolia) is a species of vanilla orchids native to Mexico and Central America. Due to its high vanillin content, vanilla is the primary source for vanilla flavoring. In order to grow as a climbing vine, it supports itself using its fleshy roots and prefers hot, wet, tropical climates. The plant bears greenish-yellow flowers and produces small banana looking beans called pods, which are harvested and cured for vanilla extract production. Today, there is an immense commercial potential for natural vanilla as a globally popular flavor and its extracts can be found in several foods like ice cream, chocolate, cakes, and cookies and also in several perfumery and pharmaceutical formulations. It has once been speculated that it has shown anti-microbial and anti-mutagenic effects. Vanilla plant has been used to treat dysmenorrhea, fever, hysteria, and dyspepsia, to prevent dental caries, and to alleviate tooth ache and ulcers.

 

Recent research using reversed phase HPLC and UHPLC with UV detection was able to quantify and validate vanilla’s main constituents exhibiting good linearities with high precision. Vanillic acid, 4-hydroxybenzyl alcohol, 4-hydroxybenzaldehyde, and vanillin were characterized as the major compounds and further examination by DPPH method has indicated its potential use, not only as a flavoring additive, but conversely as a natural anti-oxidant.