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

• Published in: Food science and biotechnology Vol. 27; no. 6; pp. 1607 - 1617
• Main Authors: Lee, Hyun-Gyu, Jo, Yunhee, Ameer, Kashif, Kwon, Joong-Ho
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Acids; Carbon dioxide; Carbon dioxide emissions; Chemistry; Chemistry and Materials Science; Cinnamaldehyde; Cinnamic acid; Emission; Energy consumption; Ethanol; Food Science; Nutrition; Optimization; Powder; Response surface methodology; Ultrasound; Yield; 식품과학; Cinnamaldehyde; Microwave-assisted extraction; Response surface methodology; Cinnamic acid; Green extraction
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0441-y

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 CO 2 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 CO 2 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.