Optimization and Characterization of Cinnamon Leaves (Cinnamomum burmannii) Oleoresin

International Conference On Food Science and Engineering 2016

Khasanah, L.U.^1 ; Kawiji^1 ; Prasetyawan, P.^1 ; Utami, R.^1 ; Atmaka, W.^1 ; Manuhara, G.J.^1 ; Sanjaya, A.P.^1

Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia^1

关键词: Active compounds;    Contact time;    Extraction temperatures;    Extraction time;    Oil contents;    Optimum yield;    Response surface methodology;    Solvent residues;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012021/pdf
DOI  :  10.1088/1757-899X/193/1/012021

来源: IOP

【 摘 要 】

This research aimed to determine the optimum yield condition on cinnamon leaves oleoresin production at various temperature and contact time during maceration and to find out the characteristics of cinnamon leaves oleoresin such as active compound, cinnamon leaves oil content, and solvent residue levels at optimum yield. This research used the variations of extraction temperature (70, 75 and 80°C) and extraction time (4, 5 and 6 h). Based on Response Surface Methodology (RSM), the equation of cinnamon leaves oleoresin sample optimization as follow: Y = 13 - 1.0167X1- 0.2833X2- 0.6833X12- 0.5833X22- 0.3250 X1X2. The optimum yield of cinnamon leaves oleoresin (13.3790%) was obtained at 77.754°C for 4.9185 h. The characteristics of cinnamon leaves oleoresin that showed the optimum yield were 59.56% eugenol level, 9.50% cinnamon leaves oil content and 22700 ppm solvent residue level.