Sains Malaysiana 49(5)(2020): 995-1002

http://dx.doi.org/10.17576/jsm-2020-4905-04

Optimization of Cinnamaldehyde Extraction and Antioxidant Activity of Ceylon Cinnamon Extract

(Pengoptimuman Pengesktrakan Sinamaldehid dan Aktiviti Antioksidan Ekstrak Kulit Kayu Manis Ceylon)

ZETTY SHAFIQA OTHMAN¹, MOHAMAD YUSOF MASKAT² & NUR HASYAREEDA HASSAN¹*

¹Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 3 Oktober 2019/Diterima: 19 Januari 2020

ABSTRACT

Cinnamon is a spice obtained from the inner bark of cinnamomum tree. Cinnamaldehyde, the major constituent of the cinnamon essential oil is responsible for the flavor and aroma of whole cinnamon. Cinnamaldehyde have various medicinal application including neuroprotection. Thus, this study intends to identify the optimal condition for cinnamaldehyde extraction with high antioxidant activity of cinnamon extract. Responses (cinnamaldehyde yield, TPC, and TEAC) were optimized using response surface methodology (RSM) by employing two factors (temperature and extraction time) based on a three level face centered central composite design (CCD). Level of extraction temperature used were 30 °C, 55 °C and 80 °C, while extraction time were 4, 7, and 10 h. The CCD consisted of  8 experimental point and 5 replicates of central points. The optimal conditions to obtain maximum cinnamaldehyde yield, TPC and TEAC were extraction temperature of 37 °C at 5 h extraction time with predicted cinnamaldehyde yield of 3.05 mg/g, TPC of 682.17 mg GAE/ g and TEAC of 821.57 µmol TE/g respectively. The experimental values obtained for the cinnamaldehyde yield, TPC, and TEAC under the optimal condition were 3.11 ± 0.71 mg/g, 682.66 ± 54.85 mg GAE/g, and 817.89 ± 9.03 µmol TE/g. The proximity between experimental and prediction values verify the fitness of RSM models applied for determination of optimal condition for cinnamaldehyde extraction.

Keywords: Antioxidant; cinnamon; cinnamaldehyde; optimization; RSM

ABSTRAK

Kayu manis adalah rempah yang diperoleh daripada kulit dalaman pokok daripada tumbuhan Cinnamomum. Sinamaldehid, adalah sebatian utama minyak pati kayu manis yang bertanggungjawab untuk rasa dan aroma keseluruhan kayu manis. Sinamaldehid mempunyai pelbagai aplikasi dalam perubatan termasuklah perlindungan neuro. Oleh itu, kajian ini bertujuan untuk mengenal pasti keadaan optimum bagi pengekstrakan sinamaldehid  dengan  aktiviti antioksidan ekstrak kayu manis yang tinggi. Respons (hasil sinamaldehid, TPC dan TEAC) telah dioptimumkan menggunakan kaedah tindak balas permukaan (RSM) dengan mengaplikasikan dua faktor (suhu dan masa pengekstrakan) berdasarkan tiga tahap reka bentuk komposit berpusat (CCD) berpusat muka. Aras suhu pengekstrakan yang digunakan adalah 30 °C, 55 °C dan 80 °C, manakala masa pengekstrakan adalah 4, 7 dan 10 jam. CCD adalah terdiri daripada 8 titik uji kaji dan 5 ulangan titik pusat. Keadaan optimum untuk memperoleh hasil sinamaldehid TPC dan TEAC maksimum adalah suhu pengekstrakan  37 °C pada  5 jam masa pengekstrakan dengan hasil sinamaldehid  diramalkan  3.05 mg/g, 682.17 mg GAE/ g TPC dan 821.57 µmol TE/g TEAC. Nilai uji kaji yang diperoleh bagi hasil sinamaldehid, TPC dan TEAC pada keadaan optimum adalah 3.11 ± 0.71 mg/mL, 682.66 ± 54.85 mg GAE/g dan 817.89 ± 9.03 µmol TE/g. Kehampiran antara nilai uji kaji dan ramalan mengesahkan kesesuaian model RSM yang digunakan bagi penentuan keadaan optimum pengekstrakan sinamaldehid.

Kata kunci: Antioksidan; kayu manis; pengoptimuman; RSM; sinamaldehid

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*Pengarang untuk surat-menyurat; email: syareeda@ukm.edu.my