Effect of Solvents and Some Extraction Conditions on Antioxidant Activity in Cinnamon Extracts

Abstract

The dried cinnamon was extracted with 12 solvents and studied the extraction conditions of temperature, time, solvent addition ratio and number of extraction for their effects on chemical and antioxidant properties of the extracts. It was found that a relatively higher antioxidant activity expressed as hydrogen donating activity was obtained from water and 70% ethanol extraction among 12 solvents investigated. The solvents of water and 70% ethanol were further studied for effects of several extraction conditions. At the temperature range of hours of extraction, the antioxidant activity and % total phenol was significantly increased as the temperature raised up to and extraction extented to 8 hours, while the solvent ratio of more than 20 times to dried cinnamon affected little. Soluble materials and degree of browning measured absorbances at 285 and 490nm were also increased at higher temperature. A significant decrease in antioxidant activity and other characteristics was measured in the extracts prepared from third times of extraction.