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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Optimizing Water Extraction Conditions of the Antidiabetic Compounds from Cinnamon

1, 2Hua Ping, 3Guixing Ren and 1Zhihong Ma
1Beijing Research Center for Agricultural Standards and Testing
2Risk Assessment Lab for Agro-Products (Beijing), Ministry of Agriculture, Beijing 100097
3Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Advance Journal of Food Science and Technology  2016  12:810-816
http://dx.doi.org/10.19026/ajfst.11.2797  |  © The Author(s) 2016
Received: September ‎9, ‎2015  |  Accepted: September ‎25, ‎2015  |  Published: August 25, 2016
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Abstract

An orthogonal experiment L9 (34) in triplicate was used to optimize the conditions for water extraction of the antidiabetic compounds in cinnamon. The antidiabetic compounds were polyphenols, cinnamaldehyde and cinnamic acid. The effect of temperature, solvent: material ratio, extraction time and frequency were determined on the total yields of the active compounds (polyphenols, cinnamaldehyde and cinnamic acid). The results showed that extraction temperature and frequency were the main variables that influenced the yields of extracts. Based on canonical analysis, the optimal conditions were at 60°C for one hour and solvent: material ratio of 10:1 (v/w) for three times and the maximizing extract yield was 17.52 mg/g.

Keywords:

Antidiabetic compounds, cinnamon, extract yield, orthogonal experiment,

References