Extraction methods of cinnamon oil

Abstract

Cinnamomum zeylanicum Blume, Cinnamomum verum is a well-known spice worldwide. It is an evergreen tree belonging to the family Lauraceae. The genus Cinnamomum comprises approximately 250 species, which are mainly distributed in the Asian and Australian continents. The bark is the main part used by the tree due to its high content of volatile oil, followed by the leaves. Both bark and leaves are used as food condiments with evidence of vital biological activities. Moreover, cinnamon oil is highly recognized in aromatherapy. The major constituents of cinnamon oil are eugenol and cinnamaldehyde; both are aromatic, pungent compounds that are responsible for the aroma and fragrance. The percentage of the constituents of the oil is aligned with the botanical origin of the plant and its cultivars, as several species of cinnamon and cassia could be differentiated based on the oil composition. Likewise, the method of extraction of the cinnamon oil is a crucial step in obtaining the supreme concentration of the oil as well as avoiding its decomposition. The most common and well-known tool to determine the volatile constituents in oil is gas chromatography, which is usually coupled with mass spectrometry detector. In this chapter, the method of extraction and the cinnamon species and their impact on the quality and yield of the oil will be discussed. Hydro-distillation and steam distillation are the conventional methods. Other extraction methods are used via optimization for the conditions as applying an electric field and/or ultrasonication to obtain the best results. In addition, advanced methods such as supercritical CO2 extraction, supercritical fluid extraction (SCFE), and microwave-assisted extraction are also discussed