Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (&lt;i&gt;Cinnamomum zeylanicum&lt;/i&gt;)

Khuwijitjaru, Pramote; Sayputikasikorn, Nucha; Samuhasaneetoo, Suched; Penroj, Parinda; Siriwongwilaichat, Prasong; Adachi, Shuji

doi:10.5650/jos.61.349

Cited by 46 publications

(24 citation statements)

References 17 publications

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“…The results tabulated in Table 2 are percentages of mean values of triplicate assay of some active ingredients which total phenolics, flavonoids and tannins compounds in the two plant extracts (Cinnamon and Siwak) extracted by ethanol 95% and deionized distilled water as extraction solvents, and it was obvious that ethanolic extraction recorded the highest content of total phenolics, flavonoids and tannins in compared with water extraction, and these results were supported by many researchers, whereas the extracts from Cinnamon bark using subcritical water treatment at 200°C contained higher amounts of the total phenolics content than those extracted at 150°C for every extraction time, and the total phenolics content and 1,1-Diphenyl -2-picryl hydrazyl (DPPH) radical scavenging activity from the organic solvent extraction (50% methanol) were 139±6mg GAE/ g dry sample (Khuwijitjaru et al, 2012). On other hand, Salvadora persica was known to containing on several biologically active chemical constituents such as volatile oils, flavonoids, alkaloids, steroids, terpenoids, saponins, and carbohydrates (Kamil et al, 1999;Garboui et al, 2009;Abdillahi et al, 2010).…”

Section: Chemical Analysissupporting

confidence: 56%

An in vitro evaluation of Cinnamon (Cinnamomum spp.) and Siwak (Salvadora persica) extracts for controlling the foulbrood pathogens of honeybee

Hashish¹,

Khattaby²,

Khattab³

et al. 2016

Afr. J. Microbiol. Res.

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Instead of the synthetic antibiotics, the antibacterial activity of the aqueous and ethanolic extracts of both Cinnamon (Cinnamomum spp.) and Siwak (Salvadora persica) plants was evaluated against the foulbrood bacteria under the laboratory conditions. To the study knowledge, it is the first time to evaluate Siwak plant against the foulbrood diseases. The major antimicrobial constituents (total phenolics, flavonoids and tannins) were determined quantitatively in the extracts using the spectrophotometer technique. The results showed these extracts had significant antibacterial effects against the selected pathogens, Paenibacillus larvae and Melissococcus plutonius.

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Section: Chemical Analysissupporting

confidence: 56%

An in vitro evaluation of Cinnamon (Cinnamomum spp.) and Siwak (Salvadora persica) extracts for controlling the foulbrood pathogens of honeybee

Hashish¹,

Khattaby²,

Khattab³

et al. 2016

Afr. J. Microbiol. Res.

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“…It can be used with different polarity subcritical fluids and considered a technological revolution in the extraction industry. Subcritical extraction used in cinnamon was researched only by Pramote et al (2012), who extracted the C. zeylanicum using subcritical water and found the components might degrade during subcritical water treatment because of high temperature. Better results are more likely to get using different polar subcritical solvent with lower temperature in cinnamon extraction.…”

Section: Introductionmentioning

confidence: 99%

Chemical compound identification and antibacterial activity evaluation of cinnamon extracts obtained by subcritical n‐butane and ethanol extraction

Li²,

Sun³

et al. 2019

Food Science & Nutrition

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Four important Cinnamomum species in China including C. cassia , C. loureiroi , C. wilsonii , and C. burmannii were chosen to be extracted by subcritical n‐butane and ethanol. The chemical compounds of extracts were identified by GC‐MS and HPLC‐MS, and the antibacterial activities were evaluated by agar‐well diffusion assay and twofold microdilution broth method. There were 47 compounds identified in n‐butane extracts and 11 compounds in ethanol extracts totally. The major compounds in n‐butane extracts varied significantly among different Cinnamomum species, and ( E )‐cinnamaldehyde and coumarin were major compounds for C. cassia with area percentage of 74.32%; ( E )‐cinnamaldehyde and α‐copaene for C. loureiroi with area percentage of 67.83%; linalool, ( E )‐cinnamaldehyde, and citral for C. wilsonii with area percentage of 58.74%; and eugenol, ( E )‐cinnamaldehyde, and coumarin for C. burmannii with area percentage of 76.43%. The maximum compounds in ethanol extracts were ( E )‐cinnamaldehyde and ( Z )‐cinnamaldehyde, and others varied among the Cinnamomum species. All cinnamon extracts showed antibacterial activities that n‐butane extracts were much more sensitive than ethanol extracts. The inhibition zone for N‐butane extracts against Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum was from 18.98 to 37.45 mm while for ethanol extracts from 7.11 to 10.11 mm. The minimum bactericidal concentrations for n‐butane extracts were ranged from 0.31 to 2.50 mg/ml and for ethanol extracts ranged from 20.00 to 160.00 mg/ml. N‐butane extracts of C. cassia and C. loureiroi processed much higher antibacterial activities than C. wilsonii and C. burmannii. N‐butane extracts of C. cassia and C. loureiroi have the potential to be used as food biopreservative.

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“…In recent years, several studies have shown that subcritical water, that is water in the temperature range of 100–374°C under pressure that is high enough to keep it in liquid state, can be used as an extractant for various groups of compounds . The extraction of phenolic compounds from agricultural materials is one of the applications of subcritical water . Some advantages of subcritical water extraction over others conventional organic solvent extraction methods have been demonstrated in these studies, for example it is an environmentally friendly method and has a high efficiency for the extraction of phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products

et al. 2013

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The degradation of 10 phenolic compounds including 9 phenolic acids (caffeic, chlorogenic, p‐coumaric, gallic, gentisic, p‐hydroxybenzoic, protocatechuic, syringic and vanillic acids) and one flavanol (catechin) in subcritical water at the initial concentration of 100 mg/L was investigated in a temperature range of 100–250°C for 30–120 min in a batch‐type vessel. The degradation process followed the first‐order kinetics model. After treatment at 250°C for 30 min, all the compounds completely disappeared. We also demonstrated that the subcritical water treatment of some phenolic compounds, especially, caffeic acid, resulted in products that were quite stable at high temperature and exhibited a high DPPH radical scavenging activity, that is retaining about 50% of the DPPH radical scavenging activity compared to the original caffeic acid solution after the treatment at 250°C for 120 min.

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Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (<i>Cinnamomum zeylanicum</i>)

Cited by 46 publications

References 17 publications

An in vitro evaluation of Cinnamon (Cinnamomum spp.) and Siwak (Salvadora persica) extracts for controlling the foulbrood pathogens of honeybee

An in vitro evaluation of Cinnamon (Cinnamomum spp.) and Siwak (Salvadora persica) extracts for controlling the foulbrood pathogens of honeybee

Chemical compound identification and antibacterial activity evaluation of cinnamon extracts obtained by subcritical n‐butane and ethanol extraction

Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products

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