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

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.