Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology

被引：0
|
作者：
Hyun-Gyu Lee
Yunhee Jo
Kashif Ameer
Joong-Ho Kwon
机构：
[1] Kyungpook National University,School of Food Science and Biotechnology and Food Bio
[2] World Institute of Kimchi,industry Research Institute
[3] Graduate School of Chonnam National University,Department of Food Science and Technology and BK 21 Plus Program
来源：
Food Science and Biotechnology | 2018年 / 27卷
关键词：
Cinnamic acid; Cinnamaldehyde; Response surface methodology; Microwave-assisted extraction; Green extraction;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
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页码：1607 / 1617
页数：10
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