Optimization of physico-chemical parameters for the extraction of phenolic components from cinnamon species

Cinnamon is one of the oldest spices and it contains cinnamaldehyde, eugenol, cinnamic acid and other compounds. In this study the extraction of phenolic compounds like cinnamaldehyde, and eugenol were carried out. Optimization of physico-chemical parameters namely effects of different solvents, soaking time, extraction time with hexane, particle size, different solvent percentages, different volumes of hexane with methanol and ethanol as solvents and pH for the extraction of cinnamaldehyde, total phenolic content and eugenol were studied. For the extraction of cinnamaldehyde, the optimum results were 3 d, 2 h, 125 microns, 50% (v/v), 1:1 ratio and pH 5 respectively. The highest cinnamaldehyde concentration for optimized conditions was 44.6 mg/L and for total phenolic content it was 13.5 mg/L. The highest eugenol concentration for optimized conditions was 14.6 mg/L.