No abstract

Subcritical extraction was optimized to maximize the extraction yield of flavoring compounds from cinnamon. The extracts of cinnamon were obtained at three different levels of extraction temperature (110-130°C), time (20-60 min), and pressure (20-40 bar). Response surface methodology was used in order to optimize the subcritical extraction process. The suitability of each independent variable in the second-order polynomial regression model was evaluated on the extraction yield and flavoring compound contents. For optimum extraction yield, the optimum temperature, time, and pressure were determined as 130°C, 60 min, and 26.63 bar, respectively. The contents of the flavoring compound predicted at optimum conditions were as follows: 10.01 mg/g at 110°C, 20 min, and 20 bar for coumarin; 4.95 mg/g at 110°C, 20 min, and 32 bar for cinnamic acid; 55 mg/g at 110°C, 34.62 min, and 37 bar for cinnamldehyde; and 4.92 mg/g at 110.9°C, 20 min, and 20 bar for cinnamyl alcohol.

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The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.