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KMID : 0380619930250030282
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 3 p.282 ~ p.287
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Effect of Ethanol Concentration on Index Components and Physicochemical Characteristics of Cinnamon Extracts
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Abstract
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The effect of ethanol concentration for extraction of cinnamon on chemical and physical properties of the extracts was investigated. The cinnamon was extracted at 80℃ for 5 hours. High contents of cinnamic acid, aldehyde, eugenol and antioxidant activity were found in the extracts of 60∼90% ethanol. Free sugar, tannin, degree of browning and total solids were measured relatively high in 70% ethanol extract while total amino acids and minerals were increased as the ethanol concentration decreased. The overall data suggested 70% ethanol as the most effective solvent for cinnamon extraction.
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