Utrasonic pre-treatment efficacy in process of cinnamon (cinnamomum verum) essential oil extraction

¹ Amity Institute of Horticulture Studies and Research, Amity University, Noida, Uttar Pradesh, India
² Amity Food & Agricultural Foundation, Amity University, Noida, Uttar Pradesh, India

^* Corresponding Authors: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Cinnamon the plant part from the bark of species in the genus Cinnamomum is one of the most important botanical spices used for herbal products properties extraction. The resultant cinnamon essential oil (CEO) is rich in cinnamaldehyde, one of the active constituents, which has been shown to possess strong antioxidant activity and antimicrobial action against a wide range of microorganisms. The ultrasonic pretreatment effects on CEO during hydro-distillation were analysed via Response Surface Methodology (RSM) based on 3-level Full Factorial Design. The 50 g cinnamon sample was treated with different ultrasonication time (20–40 minutes), ultrasonication temperature (30–50 °C) under ultrasonic water bath and combined with appropriate hydro-distillation for essential oil extraction. The experimental results indicated that ultrasonic pretreatments had a major influence on the recovery of the EO of Cinnamon. The maximum Cinnamon EO yield of 3.52% was obtained at 30 °C and 20 minutes which was 21% more than control (without pre-treatment), whereas the minimum yield of 2.45% was recorded at 50 °C and 40 minutes treatment. The combined effects of ultrasonic temperature and treatment time on the extraction performance were confirmed by the response surface plots, contingency plots, and interaction analysis. Under the optimized conditions the study demonstrated an efficiency improvement in extraction of Cinnamon EO using ultrasonic pretreatment and hydro-distillation.