Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1607-1617
Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology
Hyun-Gyu Lee1,2, Yunhee Jo1, Kashif Ameer1,3, Joong-Ho Kwon1
1School of Food Science and Biotechnology and Food Bioindustry Research Institute, Kyungpook National University, Daegu 41566, Korea, 2World Institute of Kimchi, Gwangju 61755, Korea, 3Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju 61186, Korea
The major compounds of cinnamon are cinnamic acid and cinnamaldehyde, for which the conditions of microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and reflux extraction (RE) were optimized using response surface methodology for comparing their efficiencies in terms of extraction yield, consumption of time and energy, and CO2 emission. The results indicated MAE superiority to UAE and RE owing to the highest yield of target compounds (total yield: 0.89%, cinnamic acid: 6.48 mg/100 mL, and cinnamaldehyde: 244.45 mg/100 mL) at optimum MAE conditions: 59% ethanol, 147.5 W microwave power and 3.4 min of extraction time. RE resulted in comparable yields with the highest consumption of time, energy, and solvent, and least CO2 emission. Therefore, it is concluded that MAE is the most efficient method for green extraction of cinnamic acid and cinnamaldehyde from cinnamon powder compared to UAE and RE.
Cinnamic acid, Cinnamaldehyde, Response surface methodology, Microwave-assisted extraction, Green extraction
Food Science and Biotechnology 2018 ; 27(6): 1607-1617