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Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts

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Abstract

Extraction of the phenolic compounds, cinnamic and benzoic acid derivates, from Cinnamonum cassia (Nees & T.Nees) J.Presl was carried out. Classical solvent extraction, ultrasonication, maceration, and shaking methods were compared. Phenolic compounds were identified based on ultrahigh-performance liquid chromatography with photodiode array detector. The optimum solvent percentage was 60% (v/v) ethanol (EtOH) in a ratio of 1:20 with the cinnamon sample weight. The optimum extraction time was 90 min, and the optimum extraction temperature was 50°C. Under optimized conditions, the highest phenolic contents were 2.263±0.089 mg/g of free acids for sinapic acid, and the contents of cinnamic acid were 0.103±0.031 mg/g of free acids. The antioxidant capacity of the extract produced using the best extraction conditions was 14.337±4.662 mmol/g and the total phenolic content was 1.918±0.528 mmol/g.

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Authors and Affiliations

  1. Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-61300, Brno, Czech Republic

    Eva Dvorackova, Marie Snoblova, Lucie Chromcova & Petr Hrdlicka

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  1. Eva Dvorackova
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  2. Marie Snoblova
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  3. Lucie Chromcova
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  4. Petr Hrdlicka
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Correspondence to Eva Dvorackova.

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Dvorackova, E., Snoblova, M., Chromcova, L. et al. Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts. Food Sci Biotechnol 24, 1201–1207 (2015). https://doi.org/10.1007/s10068-015-0154-4

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  • DOI: https://doi.org/10.1007/s10068-015-0154-4

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