A study to characterize and evaluate the chemical composition and bioactive properties of microwave-roasted cinnamon bark oil

Food and Humanity Pub Date : 2025-02-01 DOI:10.1016/j.foohum.2025.100520

Moumita Dev , Dipak Kumar Bhattacharyya , Minakshi Ghosh

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Abstract

This study assessed the extraction of antioxidant compounds from roasted cinnamon bark oil using microwave and response surface methodology. For this purpose, a full factorial method was used with independent variables of microwave time (30, 60, 90, and 120 s) and power (450,600 and 840 W). Physico-chemical and antimicrobial tests were performed. The results of the study showed that microwave power and time had a strong effect on cinnamon bark oil extraction yield and physico-chemical properties. Independent variables significantly affected antioxidant compound extraction. The most antioxidant compounds are present in roasted cinnamon bark oil after it is microwaved at 840 W for 120 s. In the microwave, roasted cinnamon bark oil obtained higher oil yields, refractive indexes, specific gravities, antioxidants, anti-arthritic, and anti-ACE (Angiotensin Converting Enzyme) inhibitory properties than unroasted oil. Various compounds were identified in microwave-extracted cinnamon bark oil. In the future, this antioxidant-rich roasted cinnamon bark oil may be used in the food industry as a natural preservative.

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微波烘烤肉桂皮油的化学成分及生物活性研究

采用微波法和响应面法对肉桂皮油中抗氧化物质的提取工艺进行了研究。为此，采用全因子法，以微波时间（30、60、90和120 s）和功率（450、600和840 W）为自变量。进行了理化和抗菌试验。研究结果表明，微波功率和微波时间对肉桂皮油提取率和理化性质有较大影响。自变量显著影响抗氧化化合物的提取。在840 W微波加热120 s后，焙烤肉桂皮油中含有最多的抗氧化化合物。在微波中，烘烤过的肉桂皮油比未烘烤过的肉桂皮油具有更高的出油率、折射率、比重、抗氧化剂、抗关节炎和抗ace（血管紧张素转换酶）抑制性能。从微波提取的肉桂皮油中鉴定出多种化合物。在未来，这种富含抗氧化剂的烤肉桂皮油可能作为天然防腐剂用于食品工业。

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Food and Humanity

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