THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY VU THI THUY STUDY ON EXTRACTION, CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF CINNAMOMUM BURMANNII ESSENTIAL OIL BACHELOR THESIS Study mode : Full time Major : Food technology Falcuty : International Program Office Batch : 2016 - 2020 THAI NGUYEN, 2022 ABTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Vu Thi Thuy Student ID DTN1654190005 Thesis Title Study on extraction, chemical composition and antioxidant capacity of Cinnamomum burmannii essential oil Supervisor(s) MSc. Dinh Thi Kim Hoa MSc. Nguyen Thuong Tuan Supervisor’s Signature Abstract: The aims of this study was to develop a suitable technological process for extracting essential oil from Cinnamomum burmannii leaves by steam distillation method. In addition, the quality, chemical compositions and antioxidant capacity of the essential oil also were evaluated.
The most suitable parameters for extraction process were the wilting time of 84 hours; the ratio between material and distill water of 5/50 (w/v); 50 minutes for extraction. The amount of obtained essential oil was 0. The chemical ingredient of essential oil consisted of 23 compounds that were reported for chemical structures. The antioxidant activity of the essential oil from Cinnamomum burmannii leaves was revealed with the IC50 of 41.
Keywords Extraction, Chemical composition, Antioxidant activity, Cinnamomum burmannii essential oil. Number of pages 64 Date of Submission st June 1 , 2022 ii ACKNOWLEDGEMENT During my studies and internship at Thai Nguyên University of agriculture and forestry, I have now completed my graduation thesis. In order to complete this thesis, I have been guided by the devoted guidance of my supervisor, along with the help of Thai Nguyen University of Agriculture and Forestry, the Institute of Life Sciences, and the Advanced Program Office. I also received enthusiastic cooperation from colleagues, help, and encouragement from my family members.
In response to that sentiment, though here I would like to express my deep gratitude and respect to all collectives and individuals who created conditions to help me throughout the internship process. First of all, I would like to express my sincere thanks to the school management board, the Dean of the Faculty of Food Technology, and the collective of teachers in the Faculty of Food Technology, Thai Nguyen University of Agriculture and Forestry that taught and mentored me during these time, as well as my graduation internship. In particular, I sincerely thank for the attention and guidance of the instructing supervisor MSc. Dinh Thi Kim Hoa and MSc.
Nguyen Thuong Tuan, who directly guided me to implement this thesis successfully. Through this, I would also like to express my gratitude to family, relatives, and friends for helping and encouraging me during my study and practice at school. Finally, I would like to respectfully send my sincere thanks and best wishes to the teachers and teachers on the evaluation committee. Thank you sincerely! Thai Nguyen, May 23, 2022 Student VU THI THUY iii TABLE OF CONTENT LIST OF FIGURES.
1 LIST OF TABLE. Overview of Cinnamomum burmannii tree. Characteristic of Cinnamomum burmannii. Distribution, ecological characteristic and growth.
Uses of Cinnamomum burmannii leaves. Overview of essential oil. Definition of essential oil. Physical and chemical properties of essential oil.
The role of essential oils in plant life. Biological activities and uses of essential oils. Cinnamomum burmannii essential oil. Methods extraction of essential oil.
Cold pressing extraction. Material and research scope. Work place and time to proceed. Equipment and chemicals.
The research on factors affecting the content of Cinnamomum burmannii essential oil. Determination of the chemical composition of Cinnamomum burmannii essential oil by GC-MS method. Investigation of antioxidant capacity of essential oils. The process of extracting essential oil from Cinnamomum burmannii leaves.
Experimental design method. Determination of the chemical composition of Cinnamomum burmannii essential oil by GC-MS method. Investigation of antioxidant capacity of essential oil. Determination of moisture and ash content in Cinnamomum burmannii leaves.
Determination of some physicochemical parameters of Cinnamomum burmannii essential oil. Data satistical analysis methods. RESULT AND DICUSSION. Moisture and ash content in Cinnamomum burmannii leaves.
The result of studying factors affecting the distillation process of essential oils 37 4. Effect of extraction time. Effect of the material/distilled water ratio on essential oil content. Effect of wilting time of raw material on essential oil content.
Result for determining the chemical composition of Cinnamomum burmannii essential oil by GC-MS method. Result for determining the antioxidant capacity of Cinnamomum burmannii essential oil. Result for determining some physicochemical of essential oils. Completing the extraction process of Cinnamomum burmannii essential oils 46 PART V.
55 v LIST OF FIGURES Figure 2. Cinnamomum burmannii Tree. Main molecules of essential oils. Cinnamomum burmannii leaves.
The process of extracting from Cinnamomum burmannii leaves. Reaction mechanism of 2,2-diphenyl-1-picrylhydrazyl (DPPH) with antioxidant. Graph showing the effect of time on essential oil content. The graph shows the effect of the amount of distilled water on the essential oil content.
Graph showing the effect of wilting time on essential oil content. Correlation between free radical inhibitory activity and concentration of Cinnamomum burmannii essential oil. Correlation between free radical inhibitory activity and concentration of Ascorbic acid. Cinnamomum burmannii essential oil.
The extraction process of Cinnamomum burmannii essential oils.46 1 LIST OF TABLE Table 3. The experimental design to determine the effect of extraction time on essential oils. Experimental design to determine the effect of (material/distilled water) ratio on essential oils. The experimental design to determine the effect of wilting time of raw material on essential oils.
The moisture and ash content of Cinnamomum burmannii leaves. Results of survey on extraction time of essential oils. Result of effecting the material/distilled water ratio on essential oil content. Results affect the wilting time of raw material on essential oil content 40 Table 4.
Chemical composition of Cinnamomum burmannii essential oil. Antioxidant activity of Ascorbic acid with DPPH. Some physicochemical of Cinnamomum burmannii essential oils.45 2 ABBREVIATIONS 2,2'-azino-bis (3-ethylbenzothiazoline-6- ABTS sulfonic acid) DPPH 2,2-diphenyl-1-picrylhydrazy GC-MS Gas Chromatography-Mass Spectrometry HPLC High-Performance Liquid Chromatography IA Acid index IC50 Half Maximal Inhibitory Concentration IE Saponification index IS Ester index SD Standard Deviation SDE Simultaneous Distillation Extraction SFE Supercritical Fluid Extraction SPME Solid-phase Micro-extraction W/V Weight/Volume 3 PART I INTRODUCTION 1. Research rationale Essential oils are natural ingredients.
Currently, in the world, people are increasingly interested in medical products derived from essential oils to ensure health and have no negative effects. As a result, both domestic and international research on essential oils is rising in number and quality. Vietnam is one of the nations in the tropical monsoon area that has a large and diversified collection of essential oils and aromatic plants, with over 300 essential oil species collected such as Peppermint (1. They are used quite commonly in the market due to they mostly contain the main components such as cinnamic aldehyde, geraniol, menthol, borneol, citral, citronellal, menthol, … that pleasant aroma, anti-cold effect, anti- inflammatoryand stress reduction.
Some essential oils can cure cancer such as Frankincense, Lemongrass, and Orange. Cinnamomum burmanniiis a woody plant in Bao Lac district, Cao Bang province. Cinnamomum burmanniileaves are often used by people as raw materials for food processing. In addition, people often boil the leaves for a bath or sauna to prevent and treat diseases such as malaria, and bacterial infections, to control blood pressure and headaches.
Based on the above applications, we can see that Cinnamomum burmannii leaves are a useful ingredient for health, not only as a food additive but also as a common healing method for people. However, these effects are insufficient to explain the phenomenon clearly from a scientific standpoint, and up to this point, there have been no in-depth studies on this leaf. Therefore, I conducted the topic: “ Study on extraction, chemical composition and antioxidant capacity of Cinnamomum burmannii essential oil.” Thereby contributing to creating more directions and to clarify for the application of Cinnamomum burmanniiessential oil in the fields of medicine, pharmaceuticals, and cosmetics. Simultaneously, maximizing the potential and improving the value of Cinnamomum burmannii essential oil on the market.
Research objective Develop extraction procedure, investigate the chemical composition, and test the biological activity of the obtained Cinnamomum burmannii essential oil. Detail goals - Conduct an experiment to extract Cinnamomum burmannii essential oil by direct steam distillation method. - Determination of some physicochemical indexes and chemical compositions of essential oils. - Dertermination of antioxidant properties of Cinnamomum burmannii essential oil.
Limitations Limitations that are expected to be encountered throughout the study: - Raw materials: Because Cinnamomum burmannii leaves are available in Bao Lac town, Cao Bang province, it is difficult to collect and transport raw materials. - There is currently no study on the plant's composition and activities of Cinnamomum burmannii. 5 PART II LITERATURE REVIEW 2. Overview of Cinnamomum burmannii tree Cinnamomum burmannii is a woody plant in Bao Lac district, Cao Bang province or known as Phjac Chac, Que Tren or Tren Tren.
Cinnamomum burmannii which is one of several species of plants in the genus Cinnamomum, the family Lauraceae. The flowering plant family Lauraceae, also known as the Laurels, includes the true laurel and its closest relatives. This family has over 2850 recognized species in 45 genera worldwide (Christenhusz and Byng, 2016). They are dicotyledons that are found mostly in warm temperate and tropical climates, particularly in Southeast Asia and South America.
Only six genera account for 66% of the species: Ocotea has about 350 species in tropical America, South Africa, and the Mascarene Islands; Litsea has more than 400 species in Asia, Australasia, and America; Cryptocarya and Cinnamomum (the source of camphor and the spice cinnamon) each have about 350 species; Persea (which includes the avocado plant) has about 200 species; and Beilschmiedia has about 250 species in tropical America, Australia, and New Zealand. Many tropical regions have Persea and Cryptocarya, while Cinnamomum is present in all of the main tropical and subtropical climates (F. Bruce Sampson and Paul E. The economic significance of this plant family stems from the fact that numerous species are employed in industrial areas such as food, lumber, pharmaceutical, and fragrance.
Lauraceae plants have been used to treat a variety of illnesses in terms of ethnobotany. The genus Beilschmiedia has a variety of therapeutic purposes, including the treatment of infectious disorders, malaria, analgesia, gastrointestinal infections, female genital infections, and rheumatism (Salleh et al., 2015) Cinnamomum (Cinnamon) is a genus of the Lauraceae family, many of which are used as spices (Shan et al. Cinnamomum is a genus comprising 250 tree and shrub species found in Southeast Asia, China, and Australia (Gabriel A, Cardoso-Ugarte et al. There are two major species: 6 Cinnamomum zeylanicum Nees (cinnamon) and Cinnamomum cassia Blume (cassia) are the sources of the oldest spices known to people (Vernin, G et al.
Their bark, leaves, and buds (particularly their bark) are used as spices or condiments. There are four commercially utilized cinnamon species: C. Cinnamomum Aromaticum) or Cassia, Cinnamomum burmannii known as Korintje, Cinnamomum Loureiro or Saigon cinnamon, and Cinnamomum zeylanicum (syn. Verum) known as Ceylon (The Seasoning and Spice Association, 2010).
These spices had a favorable effect on several MetS indicators in addition to blood glucose. They had antihypertensive action in both spontaneously hypertensive rats (Preuss et al., 2006) and MetS patients (Ziegenfuss, 2006; Graf, 2010). Cinnamomum burmannii is a species closely related to C. They are native to Southeast Asia and Indonesia, also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or Korintje.
In addition, it has been used commercial name is a cinnamon stick (Shan, B. The plant has oblong-elliptical leaves that are 4-14 cm long, glossy green, and oppositely oriented, as well as an ovoid long fruit, and small yellow flowers that bloom in early summer. The plant's dried bark is sold on the market in the shape of rolls and quills, which are used in cooking and flavoring (Tan, 2005). As a traditional plant, C.burmannii has been cultivated for everyday requirements (cinnamon spice in food) and illness treatment (Zhang,2008; Al-Dhuhiab, 2012), and logging residues (e.