The Composition and Quality of Supercritical CO2Extracted Cinnamon
- 1 July 1989
- journal article
- research article
- Published by Taylor & Francis in Journal of Essential Oil Research
- Vol. 1 (4) , 165-168
- https://doi.org/10.1080/10412905.1989.9697778
Abstract
Coarsely ground cinnamon (Cinnamomum zeylanicum) was extracted using supercritical CO2 in commercially available equipment. The extracts were made at 50°C with pressures varying from 300–600 bar. The extracts were compared chemically with a methylene chloride oleoresin and a water-distilled oil. It was found that the chemical composition between all of the materials was very similar. The cinnamaldehyde and eugenol contents varied from 75.72% to 83.19% and 1.57% to 2.40%, respectively. From this study, it can be concluded that for supercritical CO2 extraction of cinnamon at 500C, pressures greater than 300 bar are not necessary.Keywords
This publication has 2 references indexed in Scilit:
- Volatile constituents of cinnamon (Cinnamomum zeylanicum) oilsJournal of Agricultural and Food Chemistry, 1978
- Volatile constituents of leaf, stem and root oils of cinnamon (Cinnamomum zeylanicum)Journal of the Science of Food and Agriculture, 1974