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CINNAMON BARK (Cinnamomum cassia) VOLATILE OIL
EXTRACTION USING PRESSURISED LIQUID EXTRACTION
IN COMPARISSON TO CONVENTIONAL METHODS
NUR IKHFA BINTI MUSA
BACHELOR OF SCIENCE (Hons.)
FOOD SCIENCE AND TECHNOLOGY
FACULTY OF APPLIED SCIENCES
UNIVERSITI TEKNOLOGI MARA
JANUARY 2012
This Final Year Project entitled “Cinnamon Bark (Cinnamomum cassia) Volatile
Oil Extraction Using Pressurised Liquid Extraction in Comparison to
Conventional Method ” was submitted by Nur Ikhfa Binti Musa, in partial
fulfilment of the requirements for the Degree of Bachelor of Science (Hons) Food
Science and Technology, in the Faculty of Applied Sciences and was approved by
______________________________________
Dr. Zaibunnisa Binti Abdul Haiyee
Supervisor
B. Sc. (Hons) Food Science and Technology
Faculty of Applied Sciences
Universiti Teknologi MARA
40450 Shah Alam
Selangor
_____________________________
Dr. Anida Binti Yusoff
Project Coordinator
B.Sc.(Hons) Food Science and
Technology
Faculty of Applied Sciences
Universiti Teknologi MARA
40450 Shah Alam
Selangor
_____________________________
Assoc. Prof. Dr. Noorlaila Ahmad
Programme Coordinator
B.Sc.(Hons) Food Science and
Technology
Faculty of Applied Sciences
Universiti Teknologi MARA
40450 Shah Alam
Selangor
Date: _________________
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ACKNOWLEDGEMENTS
In the name of ALLAH, the Most Merciful and the Most Gracious.
First and foremost, I would like to express my deep sense of gratitude and thanks to
my beloved family for their moral, spiritual and financial support during the
preparation of this study. I acknowledge my supervisor Dr zaibunnisa Binti Abdul
Haiyee, for her valuable guidance, patience, critical suggestions, help and constant
encouragement throughout the planning and execution of this project.
I also wish to express my sincere thanks to Program Coordinator, Associate
Professor Dr Noorlaila for her continous support and by advice of making my
research into a complete one. My sincere thanks also go to Dr. Anida, coordinator
for Final Year Project for providing me excellent teaching skills which benefited me
a lot for my research.
Special thanks are hereby extended to Siti Sara Md Dahan, Nur Sadrina Binti Mohd
Pauzi, Nur Bahiyah Binti Abu Bakar, Nor Hasnie Shafie, Fatimahtun Zahrah Binti
Mohd Redzuan, Siti Asiah Binti Kamarudin and friends who gave me some useful
suggestions and ideas in the final writing of my thesis. Their help have really made
me motivated to keep me going with this research.
Appreciation is also given to lecturers, friends, librarians and who ever helped me by
contributing, advising, motivating and helping me in any form, which I required.
Thank you.
Nur Ikhfa Binti Musa
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TABLE OF CONTENTS
ACKNOWLEDGEMENT
TABLE OF CONTENTS
LIST OF TABLES
LIST OF FIGURES
LIST OF ABBREVIATIONS
ABSTRACT
ABSTARK
Page
iii
iv
vi
vii
viii
ix
x
CHAPTER 1 INTRODUCTION
1.1
Background and problem statement
1.2
Significance of study
1.3
Objectives of study
1
3
4
CHAPTER 2 LITERATURE REVIEW
2.1
2.2
2.3
2.4
2.5
2.6
Cinnamon bark
Cinnamaldehyde
Pressurised Liquid Extraction
Gas Chromatography Mass Spectrometry
Hydrodistillation
Soxhlet extraction
5
10
12
15
16
18
CHAPTER 3 METHODOLOGY
3.1
3.2
Materials
Preparation method
3.2.1 Sample preparation
3.2.2 Moisture content
3.2.3 Pressurised Liquid Extraction
3.2.4 Hydrodistillation
3.2.5 Soxhlet extraction
3.2.6 Gas Chromatography Mass Spectrometry
3.2.7 Sensory evaluation
3.2.8 Statistical analysis
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20
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21
22
22
23
23
24
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CHAPTER 4 RESULTS AND DISCUSSIONS
4.1
4.2
4.3
4.4
4.5
Determination of moisture content
Identification of volatile compound by GCMS analysis
Yield of essential oil
Concentration of essential oil
Sensory analysis
25
26
28
30
32
CHAPTER 5 CONCLUSION AND RECOMMENDATIONS
34
CITED REFERENCES
APPENDICES
CURRICULUM VITAE
35
38
44
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LIST OF TABLES
Table Caption
Page
4.1
Composition of n-hexane and essential oil (% area) obtained 26
using Pressurised Liquid Extraction, hydrodistillation and
Soxhlet extraction from Cinnamomum cassia.
4.2
Comparison of sensory evaluation scores for the volatile oil 32
obtained using PLE, hydrodistillation and soxhlet extraction
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LIST OF FIGURES
Figure
Caption
Page
2.1
Structure of cinnamaldehyde
11
2.2
Schematic diagram of PLE
13
2.3
Pressurised Liquid Extraction
13
2.4
The basic components of GCMS
15
2.5
Gas Chromatography Mass Spectrometry
15
2.6
Hydrodistillation apparatus
17
2.7
Soxhlet extraction apparatus
19
4.1
% yield (dry weight basis) of Cinnamomum cassia oil
using PLE in comparison to hydrodistillation and
Soxhlet extraction.
28
4.2
Major volatile compound concentration (mg/100ml)
of Cinnamomum cassia essential oil using PLE in
comparison to hydrodistillation and Soxhlet extraction.
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LIST OF ABBREVIATIONS
IUPAC
:
International Union of Pure and Applied Chemistry
PLE
:
Pressurised Liquid Extraction
PAHs
:
Polycyclic aromatic hydrocarbons
PCBs
:
Polychlorinated biphenyls
GCMS
:
Gas Chromatography Mass Spectrometry
g
:
Gram
°C
:
Degree Celsius
ml
:
Millilitre
h
:
Hour
min
:
Minute
(w/w)
:
Percentage weight over weight
m
:
Meter
mm
:
Millimeter
ng
:
Nanogram
a.m.u
:
Atomic mass unit
W
:
Weight
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ABSTRACT
CINNAMON BARK (Cinnamomum cassia) VOLATILE OIL EXTRACTION
USING PRESSURISED LIQUID EXTRACTION IN COMPARISON TO
CONVENTIONAL METHODS
Cinnamomun cassia is one of the cinnamon bark species was chosen to prepare
essential oils by the new method of extraction which is Pressurised Liquid Extraction
(PLE) in comparison to the conventional method which is Soxhlet extraction and
hydrodistillation to identify and quantify their volatile compound compositions.
Cinnamaldehyde was determined to be the highest volatile compound present in the
Cinnamomun cassia. Between these three methods, PLE was determined to have the
highest yield of cinnamaldehyde (27.58%), followed by Soxhlet (22.43%) and
hydrodistillation (0.4%). Gas Chromatography/Mass Spectrometry (GCMS) was
used to identify and quantify the volatile compound composition. The result
indicated the apparent difference in the volatile compound compositions of essential
oil between methods. The total number of volatile compounds identified from the
GCMS analysis is 35 compounds. Beside cinnamaldehyde, coumarin was also the
main substance found in Cinnamon cassia. In term of concentration, PLE also were
determined to have the highest concentration of oil (1390.95 mg/100ml), followed
by Soxhlet (1003.95 mg/100ml) and hydrodistillation (905.6 mg/100ml).
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ABSTRAK
PENGESKTRAKKAN MINYAK MERUAP DARI KULIT KAYU MANIS
(Cinnamomum cassia) DENGAN MENGGUNAKAN PENGEKSTRAKAN
CECAIR TEKANAN TINGGI DIPERBANDINGANKAN DENGAN KAEDAH
PENGEKSTRAKAN LAMA
Cinnamomum cassia adalah salah satu daripada spesis kayu manis yang dipilih untuk
pengekstrakkan minyak oleh kaedah pengekstrakkan yang baru iaitu Pengekstrakkan
Cecair Tekanan Tinggi diperbandingkan dengan kaedah pengekstrakan lama iaitu
kaedah Soxhlet dan juga kaedah hydrodistillation untuk mengenalpasti dan mengira
jumlah komposisi kompoun di dalam minyak tersebut. Diantara ketiga-tiga kaedah
ini, kaedah Pengekstrakan Cecair Tekanan Tinggi memberi jumlah peratus hasil
yang tinggi untuk cinnamaldehyde (27.58%), diikuti dengan kaedah Soxhlet
(22.43%) dan akhir sekali kaedah hydrodistillation (0.40%). Kromatografi Cecair
Tekanan Tinggi digunakan untuk mengenalpasti dan mengira jumlah komposisi
didalam Cinnamomum cassia. Keputusan yang diperolehi menunjukkan perbezaan
kualiti minyak diantara ketiga-tiga kaedah ini. Jumlah komposisi yang dijumpai dari
analisis Kromatografi Cecair Tekanan Tinggi ialah tiga puluh lima jenis. Selain
cinnamaldehyde, coumarin juga merupakan komposisi utama di dalam Cinnamomun
cassia. Dari segi kepekatan minyak, Pengekstrakan Cecair Tekanan Tinggi memberi
kepekatan minyak yang paling tinggi, diikuti dengan kaedah Soxhlet dan akhir sekali
kaedah hydrodistillation.
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CHAPTER 1
INTRODUCTION
1.1
Background and problem statement
Cinnamon belongs to the Lauraceae family. The genus Cinnamomum
comprises approximately 250 species which are widely distributed in
China, India and Australia (Jayaprakasha et al., 2003). This slender,
evergreen tree grows up to 65 ft are (20 meters) high. Young branches are
smooth and brown. The leaves are sub opposite, slender, lanceolate or
oblanceolate with three prominent veins. These leaves are reddish when
young and dark green when mature. The small, white flowers are borne in
axillary or terminal panicles. The fruit is a green, fleshy, globose drupe,
which contains one seed and turns dark purple or black when mature. This
fruit is similar in size to a small olive.
Cinnamon bark oil has a delicate aroma along with a sweet, pungent taste that
results in use primarily as flavouring in dental and pharmaceutical
preparations, seasonings, sauces, baked goods, drinks and tobacco.
Investigational uses of cinnamon bark include use as a hypoglycaemic and
cholesterol lowering agent, promotion of wound healing, antimicrobial agent
and an antiinflammatory compound. The flavouring agent cinnamaldehyde in
cinnamon oil is added to toothpaste to mask the taste of pyrophosphate,
which is an unpleasant tasting compound that inhibits plaque calcification by
interrupting
the
conversion
of
amorphous
hydroxyapatite.
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calcium
phosphate
to
The main problem related to this research is that the conventional method
which is Soxhlet extraction and hydrodistillation used to extract the oils. The
main disadvantages of hydrodistillation method are heat instability of the oils
and the loss of certain water-soluble components (Damjanovic, 2003). It also
involves substantial energy consumption to run long hours of extraction.
Soxhlet extraction is one of the oldest technique for isolating metabolites
from natural materials. It allows a high yield, but has a number of
shortcomings, including long extraction time and large consumption of
solvent, cooling water and electric energy. Lowered extraction efficiency is
due to the fact that the temperature of condensed solvent flowing into the
thimble is lower than its boiling point (Romanik et al., 2007). The disposal
waste is also toxic and very costly. Though the essential oil of cinnamon has
been used for medicine and food additives, information regarding the volatile
compound composition of essential oil from different cinnamon species is
still limited. There is limited investigation concerning the use of Cinnamon
bark oil as a natural antioxidant, even though it has been used as food and
folk medicine in India and China for the treatment of inflammation, gastritis,
blood circulation, liver and spleen disorders (Lee and Balick, 2005). Beside,
limited commercial production of cassia oil occurs in several country.
Volatile oil are distilled products from the bark, leaves. Flowers, or buds of
Cinnamomum species, and the chemical composition of these oils varies
depending on the part of the plant used for the distillation process. Most of
the chemical constituent of the essential oils from cinnamon are
monoterpenes, sesquirtepenes, and related oxygen derivatives of these two
types of compound. The major monortepenes hydrocarbons in volatile
components of cinnamon extracts are pinene, camphene and limonene. The
main constituent of cinnamon bark oil is cinnamaldehyde. Cinnamomun
cassia was determined to have the highest yield of essential oil (Rui Wang et
al., 2009).
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Cinnamaldehyde is an oily yellow liquid with strong odour of cinnamon.
This compound is the main component of cinnamon oil with formula
C9H8O. It is also known as 3-phenylprop-2-enal for its IUPAC name.
Cinnamaldehyde can be made synthetically but is more commonly obtained
from the steam distillation of the oil of cinnamon bark which is a much more
efficient process. It is mainly used as a flavouring agent or as a scent for
candles. It is non-toxic but can irritate skin if in contact for too long (Qin et
al., 2008)
Pressurised Liquid Extraction (PLE) is similar to Soxhlet extraction, except
that the solvents are used near their supercritical region where they have high
extraction properties. In that physical region the high temperature enables
high solubility and high diffusion
rate of lipid solutes in the solvent, while
the high pressure, in keeping the solvent below its boiling point, enables a
high penetration of the solvent in the sample. Thus, PLE
permits
high
extraction efficiency with a low solvent volume (15-40 ml) and a short
extraction time (15-20 min) (Ozel et al., 2003).
1.2
Significance of study
The new method used is a rapid method of extraction which the optimises
extraction method that will produce high quality cinnamon bark oil. This oil
can be used primarily as flavouring in dental and pharmaceutical
preparations, seasonings, sauces, baked goods, drinks and tobacco.
Investigational uses of cinnamon bark include use as a hypoglycaemic and
cholesterol lowering agent, promotion of wound healing, antimicrobial agent,
and an anti inflammatory compound. The flavouring agent cinnamaldehyde
in cinnamon oil is added to toothpaste to mask the taste of pyrophosphate,
which is an unpleasant tasting compound that inhibits plaque calcification by
interrupting
the
conversion
of
amorphous
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calcium
phosphate
to
hydroxyapatite. Cassia oil is used medicinally as a carminative, anti diarrheal,
antimicrobial and antiemetic. The major commercial uses of cassia oil are the
flavouring of cola-type drinks and to a lesser extent, bakery goods, sauces,
confectionery products and liquor.
1.3
Objectives of study
1. To determine the flavour profiles of Cinnamon Bark
(Cinnamomum
cassia) by using GCMS.
2. To determine the quality and sensory acceptability of the
extracted PLE volatile oil in comparison to conventional methods.
3. To determine the effect of extraction methods on the concentration of
major compound: cinnamaldehyde and coumarin.
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CHAPTER 2
LITERATURE REVIEW
2.1
Cinnamon bark
Cinnamon bark is the dried bark of the shoot of trees of Cinnamomum
zeylanicum,
family Lauraceae, deprived of cork and most of its cortex. It is
indigenous and cultivated in Ceylon. Cinnamon is now almost entirely
obtained from cultivated plants. The individual pieces of bark are not
more than 0.5 mm thick and of a dull pale
brown
colour.
The
outer
surface is marked with paler glossy undulating, longitudinal lines, it is almost
devoid of epidermis or cork. The inner surface is rather darker than the
outer and finely striated longitudinally. The fracture is short and rather
splintery. The odour is delicate, fragrant and aromatic and the taste
warm, sweet and agreeable (Donald, 2009).
To extract essential oil for industrial use, the yields and compositions of bark
oil during Cinnamomum cassia growth (1–3 years old for the branch bark, 5–
12 years old for the stem bark) were determined. The branch bark fraction
had a higher essential oil yield than the whole branch. The essential oil yield
from branch bark varied within 2.70–3.11% (w/w), while that from stem bark
was 0.41–2.61% (w/w) due to differences in age and segment (top, centre and
lower) of the tree. There were 41 volatile compounds identified in bark oil,
among which the majority presented high fluctuations in percentage of
composition both in different growth stages and segments. Variations in oil
yields did not present the same pattern as the percentages of transcinnamaldehyde. The results suggest that choosing bark according to trees’
growth stages and separating stem barks into top, centre and lower sections
within a tree should significantly improve the extraction efficiency (Shilei
Geng et al., 2011).
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Cinnamomum cassia is also named Chinese Cinnamon, which has been found
both
wildly and cultivated in Southeast Asia since ancient age, then
introduced into Indonesia, South America and Hawaii. Cinnamomum
cassia is among the major species with high economic value (Qin et al.,
2003). Cinnamomum cassia is normally a darker reddish brown color and
has a stronger, somewhat bittersweet flavor. Cinnamomum cassia is also less
expensive than Cinnamomum zeylanicum. Most cinnamon in the United
States does not state its origin. Consumers should be aware that what they
consider to be cinnamon, including ground cinnamon and cinnamon sticks, is
in fact, cassia. Cinnamon oil appears to be dark in color (Choi et al.,
2001) the scent of cinnamon aromatherapy oil can be described as warm,
sweet, spicy, peppery and woodsy. Similarly to Ceylon cinnamon, cassia
contains maximum 4% essential oil, 75 to 90% of which are composed by
cinnamic aldehyde. There are an only trace of eugenol, but significant
amounts (7%) of coumarin. Therefore, analysis of eugenol and coumarin
discriminates
between
Ceylon
and
Chinese
cinnamon.
Trace
components of cassia oil are benzoic acid, cinnamic acid, salicylic acid and
the
corresponding
esters
and
aldehydes.
Cassia
bark
contains
significantly more slime (11%) than Ceylon cinnamon bark (Giordani et
al., 2006).
Cassia essential oil is excellent for people suffering from diarrhea. It is
widely used to cure diarrhea and other disorders of the digestive
curbs the growth of
microorganisms in the intestines and
system. It
helps
prevent
dysentery and diarrhea (Zhang Bi et al, 2007). Cassia oil vapor therapy is
also very beneficial for headaches and nausea. It helps ease any kind of
headache caused by stress and also alleviates the feeling of nausea and
vomiting (Choi et al.,2004). Cassia essential oil also has great astringent
properties. It also can help in strengthen the teeth and tighten the gums.
Usually, this oil is not used in aroma therapy as it may cause irritation to
the skin. However, since it
has excellent anti rheumatic properties, some
aroma therapists use it for treatment of arthritis pain by mixing a very small
quantity in some carrier oil such as lavender essential oil or olive oil.
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Cinnamomum zeylanicum Breyne, a perennial tree belonging to the
Lauraceae family (Chang et al., 2001). The common name for this cinnamon
species is Ceylon Cinnamon. It has a small tree about to 30 feet, leaves ovate
to ovate-lanceolate to 7 inches long, obtuse or acute, panicles as long as
leaves, flowers inconspicuous and yellowish. Cinnamomum zeylanicum has
mildly astringent and aromatic properties and is used in European medicine.
In the list of Johor medicines, kayu manis has a place for the treatment of
colic and diarrhea. Cinnamon is an ancient spice mentioned several times in
the Old Testament. There are other species of cinnamon but Ceylon
Cinnamon has a more delicate aroma and is the dominating quality on the
western market. Stems and twigs are cut off the tree and the bark is peeled off
the cutting. The inner bark curls into "quills" or cinnamon sticks as it dries.
Imperfect sticks are turned into ground cinnamon.
The essential oil of cinnamon bark (maximum 4%) is dominated by the two
phenylpropanoids cinnamaldehyde (3-phenyl-acrolein, 65 to 75%) and
eugenol
(4-(1-propene-3-yl)-2-methoxy-phenol,
5
to
10%).
Other
phenylpropanoids (safrol, cinnamic acid esters), mono- and sesquiterpenes,
although occurring only in traces, do significantly influence the taste of
cinnamon. Another trace component relevant for the quality is 2-heptanone
(methyl-n-amyl-ketone). The slime content of the bark is rather low (3%). A
completely different composition is found in the essential oil of cinnamon
root bark; here, camphor (60%) dominates. This oil is not used commercially.
Some research has been done where the hydro-distilled volatile oil of the
Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and
GC-MS for the first time. Thirty-four compounds representing 98% of the
oil was characterized. It consists of terpene hydrocarbons (78%) and
oxygenate terpenoids (9%). α-Bergamotene (27.38%) and α-copaene
(23.05%) are found to be the major compounds. A comparison of the
chemical composition of the oil was made with that of flowers and fruits
(Donald, 2009).
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Cinnamomum burmannii, also known as Indonesian Cinnamon, Padang
Cassia, or Korintje, is one of several plants in the genus Cinnamomum whose
bark are sold as the spice cinnamon.The spice is the least expensive of the
three common forms of cinnamon as it has the lowest essential oil content.
The most common and cheapest type of cinnamon in the US is made from
powdered Cinnamomum burmannii. As a result of the low oil content,
Cinnamomum burmannii may have less of the mildly toxic substance
coumarin than does Cinnamomum cassia. It is also sold as neat thick quills
which are made of one layer. Cinnamomum burmanii is native to Southeast
Asia and Indonesia. It is normally found in West Sumatra in the region
known as Kerinci Regency a regency of Jambi province (hence the name
Korintje) near the city of Padang. It is an introduced species in other parts of
the subtropical world, particularly in Hawaii, where it is naturalized and
invasive, spreading slowly on several islands.
Cinnamomum tamala leaves is also known as tejpat in Nepali, tējapattā or
tejpatta in Hindi, tejpat in Assamese and tamalpatra in Marathi and in
original Sanskrit, are used extensively in the cuisines of India, Nepal and
Bhutan, particularly in the Moghul cuisine of North India and Nepal and in
Tsheringma herbal tea in Bhutan. This is a moderate-sized tree with dark
brown bark, elliptic or oblong 3-nerved leaves, pale yellow flowers in
panicles and ovoid black fruits. Two chemo types of Cinnamomum Tamala
occur in India. The eugenol type is found in north India and cinnamic
aldehyde-type in eastern India. The leaves yield an essential oil (0.30.6%).The eugenol type contains eugenol (13%), eugenol acetate (12.5%),
cinnamic aldehyde (41%), linalool (15%), β - caryyophyllene, benzaldehyde,
camphor and cadiene. The cinnamic aldehyde type contains linalool (50%),
cinnamic aldehyde (12%), α and β pinenes, p-cymene, geraniol and many
more. The leaves contain 3-methoxy kaempferol, quercetin, free as well as
glycosides. The volatile oil from bark contains cinnamic aldehyde in large
amounts (80%). The leaves are used as spice and in colic, diarrheal and
rheumatism. Leaf powder is said to be hypoglecemic. The bark is carminative
and used to cure gonorrhoea.
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Cinnamomum camphora (commonly known as Camphor tree, Camphorwood
or camphor laurel) is a large evergreen tree that grows up to 20–30 metres
tall. The leaves have a glossy, waxy appearance and smell of camphor when
crushed. In spring it produces bright green foliage with masses of small white
flowers. It produces clusters of black berry-like fruit around one centimetre in
diameter. It has a pale bark that is very rough and fissured vertically.
Camphor is a white crystalline substance, obtained from the tree
Cinnamomum camphora. Camphor has been used for many centuries as a
culinary spice, a component of incense and as a medicine. Camphor is also an
insect repellent and a flea-killing substance. A number of varieties of
Cinnamomum camphora produce a volatile oil rich in compounds like
safrole, linalool, cineole and many more. Camphor is used as an anydone,
rubefacient, in rheumatism, as external applications on sprains or as liniment.
When taken internally, it is a carminative, expectorant, reflex stimulant of
heart and as a nervous depressant in hysteria and epilepsy (Daniel, 2006).
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2.2
Cinnamaldehyde
The flavour and aroma of cinnamon is due to an essential oil which makes up
between 1 and 4% of the bark of the Cinnamomum zeylanicum tree. This oil
contains many different compounds but the most abundant (65 to 75% of the
oil) is cinnamaldehyde (Qin et al., 2006) . Cinnamaldehyde, or 3-phenylprop2-enal to use its IUPAC name, is an oily yellow liquid at room temperature
with a boiling point of 246 °C (Kameswara, 2006). Cinnamaldehyde can be
made synthetically but is more commonly obtained from the steam
distillation of the oil of cinnamon bark which is a much more efficient
process. It also can be prepared from the synthesis from related compounds
like cinnamyl alcohol and from the condensation of benzaldehyde and
acetaldehyde. Cinnamic aldehyde is a benzene ring substituent acrylic
aldehyde having carbon-carbon solid bond. The conjugated solid bond makes
geometry of the compound planar. Though there are cis and trans isomers,
cinnamic aldehyde usually refers to the latter which the terminal carbonyl is
on the opposite side of the benzene ring over the rigid solid bond.
It is mainly used as a flavouring agent or as a scent for candles. It is non-toxic
but can irritate skin if in contact for too long. As with many components of
essential oils cinnamaldehyde displays antiviral, antibacterial and antifungal
properties. It is also reported to be a good pesticide. These properties support
the medicinal and soothing properties of cinnamon bark. A minor component
of cinnamon oil is eugenol.This compound makes up about 10% of the oil
and displays antiseptic and analgesic properties which may also contribute to
cinnamon's soothing effect (Zhang Yi, 2008). The predominant application
for cinnamaldehyde is in the flavour and fragrance industries. It is used as a
flavouring for chewing gum, ice cream, candy and beverages.It also used in
some perfumes of natural, sweet, or fruity scents. A variety of alkyl
substituted cinnamaldehyde derivatives including amyl and hexyl cinnamic
aldehydes are also widely used in flavouring additives (Domarachy et al.,
2008). They imparts a cinnamon odor to soaps and household products.
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Cinnamaldehyde is also used as a fungicide or insecticide. Cinnamaldehyde
is also used as a corrosion inhibitor in combination with additional
components such as dispersing agents, solvents and other surfactants for steel
and other ferrous alloys in corrosive fluids.
SALES SPECIFICATIO
,
Figure 2.1 Stucture of cinnamaldehyde
Source: Kameswara, (2006)
FigureFiguF
F
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2.3
Pressurised Liquid Extraction (PLE)
Pressurised Liquid Extraction is also known as Accelerated Solvent
Extraction (ASE), was first described by Richter et al. (1995). The PLE
uses organic
solvents at elevated temperatures and pressures to obtain a
complete extraction of analytes from solid or semi-solid samples in
shorter periods of time and with smaller quantities of solvents, as compared
to conventional extraction procedures. According to Wan and Wong
(1996), one of the major driving forces is the increasing demand
regulatory bodies to reduce
the
large
volumes
of
organic
from the
solvents
consumed by the classical extraction methods such as Soxhlet.
PLE method was developed using the conventional HPLC instrument for the
analysis of the samples. The PLE has demonstrated advantages for
automation, reduced extraction time and lower solvent use as compared to the
conventional Soxhlet extraction. Recently, the PLE with sub-critical heated
water has been used to extract polar to moderately polar organic compounds
from the sediment samples. The extraction of non-polar high molecular
weight compounds, such as PAHs, PCBs and brominated flame retardants at
temperatures greater than 250 ºC, has also been reported (Fisher et al.,
1994).
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