Optimization of subcritical extraction process for cinnamon (Cinnamomum Cassia Blume) using response surface methodology

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.

The Potential Role of Cinnamon in Human Health

“…Extraction of oils from leaves [10] and bark [13] can also be carried out using maceration extraction. For bark extraction, it is also possible to use a wide range of other extraction techniques, including distillation [26], steam distillation [27], supercritical CO 2 extraction [28], subcritical extraction [12,29], extraction in Soxhlet apparatus [27], water extraction [16,30], and extraction in Soxhlet apparatus. Chromatographic analysis of the obtained extract is usually carried out with the use of gas chromatography techniques, mainly GC-MS [10,[19][20][21][22][24][25][26][29][30][31], but also GC [22,28], GC-FID [19,20,23], or GCxGC-TOFMS [18].…”

“…Chromatographic analysis of the obtained extract is usually carried out with the use of gas chromatography techniques, mainly GC-MS [10,[19][20][21][22][24][25][26][29][30][31], but also GC [22,28], GC-FID [19,20,23], or GCxGC-TOFMS [18]. Additionally, liquid chromatography is used for the analysis of cinnamon extracts, including HPLC [12,27], reversed-phase high-performance liquid chromatography (RP-HPLC) [13], liquid chromatography with tandem mass spectrometry (LC-MS/MS) [32], and ultraperformance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) [33]. Other examples of methods used in extract analyses are the Folin-Ciocalteu colorimetric method [13,34] and direct analysis in real-time mass spectrometry (DART-MS) [35].…”

“…All the discussed analysis methods allow the determination of a number of biologically active compounds. As previously mentioned, these are mainly cinnamaldehyde [12,[24][25][26][27][28][29][30][31]35], but also eugenol [10,[19][20][21]23,26,28], linalool [19,[21][22][23], and phenols [34], among others.…”

“…However, the efficiency of the compounds in the extracted cinnamon oil depends on the separation methods, solvents, and all the parameters related to the extraction/separation process, such as time, temperature, and pressure. Optimization of the extraction process is an important factor that influences the composition of the oil [11][12][13]. The various methods are used to separate the compounds from cinnamon.…”

Cardiovascular protective effect of cinnamon and its major bioactive constituents: An update

“…Optimized conditions allow average extraction recoveries of 54 ± 1% and 38 ± 1.5%, respectively for cinnamaldehyde and eugenol. The extraction of several flavoring compounds from cinnamon (coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol) by subcritical extraction was also recently optimized by response surface methodology (Cha, Kim, Kim, & Cho, 2019).…”