 |
 |
 |
 |
 |
 |
Sains Malaysiana 49(5)(2020): 995-1002
http://dx.doi.org/10.17576/jsm-2020-4905-04
Optimization of Cinnamaldehyde Extraction and Antioxidant Activity of Ceylon Cinnamon Extract
(Pengoptimuman Pengesktrakan Sinamaldehiddan Aktiviti Antioksidan Ekstrak Kulit Kayu Manis Ceylon)
1Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600
UKM Bangi, Selangor Darul Ehsan, Malaysia
2Department
of Food Sciences, Faculty of Science
and Technology, Universiti Kebangsaan Malaysia, 43600
UKM Bangi, Selangor Darul Ehsan, Malaysia
Received:
3 October 2019/Accepted: 19 January 2020
ABSTRACT
Cinnamon is a spice obtained from the inner bark of cinnamomum tree. Cinnamaldehyde,
the major constituent of the cinnamon essential oil is responsible for the
flavor and aroma of whole cinnamon. Cinnamaldehyde have various medicinal application including neuroprotection. Thus, this study
intends to identify the optimal condition for cinnamaldehyde extraction with high antioxidant activity of cinnamon extract. Responses (cinnamaldehyde yield, TPC, and TEAC) were optimized using response surface
methodology (RSM) by employing two factors (temperature and extraction time)
based on a three level face centered central composite design (CCD). Level of
extraction temperature used were 30 °C, 55 °C and
80 °C, while extraction time were 4, 7, and 10 h. The CCD consisted of 8 experimental point and 5
replicates of central points. The optimal conditions to obtain maximum cinnamaldehyde yield, TPC and TEAC were extraction
temperature of 37 °C at 5 h extraction
time with predicted cinnamaldehyde yield of 3.05
mg/g, TPC of 682.17 mg GAE/ g and TEAC of 821.57 µmol TE/g respectively. The experimental values obtained for the cinnamaldehyde yield, TPC, and TEAC under the optimal condition were 3.11 ± 0.71
mg/g, 682.66 ± 54.85 mg GAE/g, and
817.89 ± 9.03 µmol TE/g. The proximity between
experimental and prediction values verify the fitness of RSM models applied for
determination of optimal condition for cinnamaldehyde extraction.
Keywords: Antioxidant; cinnamon; cinnamaldehyde;
optimization; RSM
ABSTRAK
Kayu manis adalah rempah yang diperoleh daripada kulit dalaman pokok daripada tumbuhanCinnamomum. Sinamaldehid, adalah sebatian utama minyak pati kayu manis yang bertanggungjawab untuk rasa dan aroma keseluruhan kayu manis. Sinamaldehid mempunyai pelbagai aplikasi dalam perubatan termasuklah perlindungan neuro. Oleh itu, kajian ini bertujuan untuk mengenal pasti keadaan optimum bagi pengekstrakan sinamaldehid dengan aktiviti antioksidan ekstrak kayu manis yang tinggi. Respons (hasil sinamaldehid, TPC dan TEAC) telah dioptimumkan menggunakan kaedah tindak balas permukaan (RSM) dengan mengaplikasikan dua faktor (suhu dan masa pengekstrakan) berdasarkan tiga tahap reka bentuk komposit berpusat (CCD) berpusat muka. Aras suhu pengekstrakan yang digunakan adalah 30 °C, 55 °C dan 80 °C, manakala masa pengekstrakan adalah 4, 7 dan 10 jam. CCD adalah terdiri daripada 8 titikuji kajidan 5 ulangan titik pusat. Keadaan optimum untuk memperoleh hasil sinamaldehid TPC dan TEAC maksimum adalah suhu pengekstrakan 37 °C pada 5 jam masa pengekstrakan dengan hasil sinamaldehid diramalkan 3.05
mg/g, 682.17 mg GAE/ g TPC dan 821.57 µmol TE/g TEAC. Nilaiuji kajiyang diperoleh bagi hasil sinamaldehid, TPC dan TEAC padakeadaan optimum adalah 3.11 ± 0.71
mg/mL, 682.66 ± 54.85 mg GAE/g dan 817.89 ± 9.03 µmol TE/g. Kehampiran antara nilaiuji kajidan ramalan mengesahkan kesesuaian model RSM yang digunakan bagi penentuankeadaan optimum pengekstrakan sinamaldehid.
Kata kunci: Antioksidan; kayu manis; pengoptimuman;
RSM; sinamaldehid
REFERENCES
Abed, K.M., Kurji, B.M. & Abdul-Majeed,
B.A. 2015. Extraction and modelling of oil from eucalyptus camadulensis by organic solvent. Journal of Materials Science and Chemical Engineering 3(08): 35-42.
Ashakirin, S.N., Tripathy, M., Patil, U.K. & Majeed, A.B.A.
2017. Chemistry and bioactivity of cinnamaldehyde: A
natural molecule of medicinal importance. International of
Pharmaceutical Sciences and Research 8(6): 2333-2340.
Baba, W.N., Rashid, I.,
Shah, A., Ahmad, M., Gani, A., Masoodi,
F.A. & Wani, S.M. 2016. Effect of microwave
roasting on antioxidant and anticancerous activities
of barley flour. Journal of the Saudi Society of Agricultural Sciences 15(1):
12-19.
Dvorackova, E., Snoblova, M., Chromcova,
L. & Hrdlicka, P. 2015. Effects of extraction
methods on the phenolic compounds contents and antioxidant capacities of
cinnamon extracts. Food Science and
Biotechnology 24(4): 1201-1207.
Haslaniza, H., Maskat, M.Y., Aida, W.W., Mamot, S. & Saadiah, I. 2013.
Optimization of enzymatic hydrolysis of cockle (Anadara granosa) meat wash water precipitate
for the development of seafood flavor. International Food Research Journal 20(6): 3053.
Jiao, L., Zhang, X.,
Huang, L., Gong, H., Cheng, B., Sun, Y. & Huang, K. 2013. Proanthocyanidins are the major anti-diabetic components of
cinnamon water extract. Food and Chemical Toxicology 56: 398-405.
Jayaprakasha, G.K., Negi, P.S., Jena, B.S. &
Rao, L.J.M. 2007. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. J. Food Compos. Anal. 20: 330-336.
Kim, J.H. 2017.
Extraction time and temperature affect the extraction efficiencies of coumarin and phenylpropanoids from Cinnamomum cassia bark using a
microwave-assisted extraction method. Journal of Chromatography B 1063:
196-203.
Kim, A.N., Kim, H.J.,
Chun, J., Heo, H.J., Kerr, W.L. & Choi, S.G.
2018. Degradation kinetics of phenolic content and antioxidant activity of
hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. LWT 89: 535-541.
Khuri, A.I. & Cornell, J.A. 2018. Response Surfaces: Designs and
Analyses. England: Routledge.
Lee, H.G., Jo, Y.,
Ameer, K. & Kwon, J.H. 2018. Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by
response surface methodology. Food Science and Biotechnology 27(6):
1607-1617.
Momtaz, S., Hassani, S., Khan, F., Ziaee, M. & Abdollahi, M.
2018. Cinnamon, a promising prospect towards Alzheimer’s disease. Pharmacological Research 130: 241-258.
Mathew, S. &
Abraham, T.E. 2006. In vitro antioxidant activity and scavenging effects
of Cinnamomum verum leaf extract assayed by different methodologies. Food Chem. Toxicol. 44: 198-206.
Nandam, S.S., Prakash, D.V.S. & Vangalapati,
M. 2012. Optimization of physico-chemical parameters
for the extraction of phenolic components from cinnamon species. Journal of Academia and Industrial Research 1(4): 183-185.
Peterson, D.W., George,
R.C., Scaramozzino, F., LaPointe,
N.E., Anderson, R.A., Graves, D.J. & Lew, J. 2009. Cinnamon extract
inhibits tau aggregation associated with Alzheimer's disease in vitro. Journal of Alzheimer's Disease 17(3):
585-597.
Piñeiro, G., Perelman, S., Guerschman, J.P.
& Paruelo, J.M. 2008. How to evaluate models:
Observed vs. predicted or predicted vs. observed? Ecological Modelling 216(3-4): 316-322.
Singletary, K. 2008.
Cinnamon: Overview of health benefits. Nutrition Today 43(6): 263-266.
Sembiring, E.N., Elya, B. & Sauriasari, R. 2018. Phytochemical screening, total
flavonoid and total phenolic content and antioxidant activity of different
parts of Caesalpinia bonduc (L.) Roxb. Pharmacognosy Journal 10(1): 123-127.
Suryanti, V., Wibowo, F.R., Khotijah,
S. & Andalucki, N. 2018. Antioxidant activities
of cinnamaldehyde derivatives. IOP Conference
Series: Materials Science and Engineering 333(1): 012077.
Utchariyakiat, I., Surassmo, S., Jaturanpinyo,
M., Khuntayaporn, P. & Chomnawang,
M.T. 2016. Efficacy of cinnamon bark oil and cinnamaldehyde on anti-multidrug resistant Pseudomonas aeruginosa and the synergistic
effects in combination with other antimicrobial agents. BMC Complementary and Alternative Medicine 16(1): 158.
Wardatun, S., Rustiani, E., Alfiani,
N. & Rissani, D. 2017. Study effect type of
extraction method and type of solvent to cinnamaldehyde and trans-cinnamic acid dry extract cinnamon (Cinnamomum burmanii [Nees & T, Nees]
Blume). Journal of Young Pharmacists 9(1): S49- S51.
Wang, Y.H., Avula, B., Nanayakkara, N.P.D.,
Zhao, J. & Khan, I.A. 2013. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in
the United States. J. Agr. Food Chem. 61:
4470-4476.
Yang, C.H., Li, R.X.
& Chuang, L.Y. 2012. Antioxidant activity of various parts of Cinnamomum cassia extracted with different
extraction methods. Molecules 17(6):
7294-7304.
Zhen, H., Shen, X., Bu,
G. & Luo, Y. 2008. Effect of pH, temperature and enzyme-to-substrate ratio
on the antigenicity of whey protein hydrolysates prepared by Alcalase. International
Dairy Journal 18: 1028-1033.
*Corresponding
author; email: syareeda@ukm.edu.my
|
|||
|
