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Methods for thermal stability enhancement of leaf essential oils and their main constituents from indigenous cinnamon (Cinnamomum osmophloeum).
J Agric Food Chem. 2013 Jul 03; 61(26):6293-8.JA

Abstract

The thermal stability of leaf essential oils from various Cinnamomum osmophloeum and their constituents was investigated for the first time. The results indicated that trans-cinnamaldehyde (Cin) content in eugenol-free essential oil from C. osmophloeum was affected by high temperatures. The retention of Cin (RC) decreased to 17.4% after the essential oil was incubated for 8 h at 100 °C. In contrast, essential oils containing eugenol showed greater thermal stability. Seven kinds of antioxidants were added to Cin to improve its thermal stability. Among them, eugenol endowed Cin with the best thermal stability. We also investigated the influence of various amounts of eugenol on the thermal stability of both essential oil and Cin. Both essential oil and Cin showed excellent thermal stability when 0.62 and 2.60% (v/v) eugenol were added. In short, the thermal stability of essential oil and Cin could be effectively improved by adding appropriate amounts of eugenol.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yeh HF
School of Forestry and Resource Conservation, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan.
Luo CY
No affiliation info available
Lin CY
No affiliation info available
Cheng SS
No affiliation info available
Hsu YR
No affiliation info available
Chang ST
No affiliation info available

MeSH

AcroleinAntioxidantsCinnamomumEugenolHot TemperatureOils, VolatilePlant LeavesStereoisomerismTaiwan

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23738884

Citation

Yeh, Hsin-Fu, et al. "Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents From Indigenous Cinnamon (Cinnamomum Osmophloeum)." Journal of Agricultural and Food Chemistry, vol. 61, no. 26, 2013, pp. 6293-8.
Yeh HF, Luo CY, Lin CY, et al. Methods for thermal stability enhancement of leaf essential oils and their main constituents from indigenous cinnamon (Cinnamomum osmophloeum). J Agric Food Chem. 2013;61(26):6293-8.
Yeh, H. F., Luo, C. Y., Lin, C. Y., Cheng, S. S., Hsu, Y. R., & Chang, S. T. (2013). Methods for thermal stability enhancement of leaf essential oils and their main constituents from indigenous cinnamon (Cinnamomum osmophloeum). Journal of Agricultural and Food Chemistry, 61(26), 6293-8. https://doi.org/10.1021/jf401536y
Yeh HF, et al. Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents From Indigenous Cinnamon (Cinnamomum Osmophloeum). J Agric Food Chem. 2013 Jul 3;61(26):6293-8. PubMed PMID: 23738884.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Methods for thermal stability enhancement of leaf essential oils and their main constituents from indigenous cinnamon (Cinnamomum osmophloeum). AU - Yeh,Hsin-Fu, AU - Luo,Chi-Yuan, AU - Lin,Chun-Ya, AU - Cheng,Sen-Sung, AU - Hsu,Yen-Ray, AU - Chang,Shang-Tzen, Y1 - 2013/06/18/ PY - 2013/6/7/entrez PY - 2013/6/7/pubmed PY - 2014/1/1/medline SP - 6293 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 26 N2 - The thermal stability of leaf essential oils from various Cinnamomum osmophloeum and their constituents was investigated for the first time. The results indicated that trans-cinnamaldehyde (Cin) content in eugenol-free essential oil from C. osmophloeum was affected by high temperatures. The retention of Cin (RC) decreased to 17.4% after the essential oil was incubated for 8 h at 100 °C. In contrast, essential oils containing eugenol showed greater thermal stability. Seven kinds of antioxidants were added to Cin to improve its thermal stability. Among them, eugenol endowed Cin with the best thermal stability. We also investigated the influence of various amounts of eugenol on the thermal stability of both essential oil and Cin. Both essential oil and Cin showed excellent thermal stability when 0.62 and 2.60% (v/v) eugenol were added. In short, the thermal stability of essential oil and Cin could be effectively improved by adding appropriate amounts of eugenol. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23738884/Methods_for_thermal_stability_enhancement_of_leaf_essential_oils_and_their_main_constituents_from_indigenous_cinnamon__Cinnamomum_osmophloeum__ L2 - https://doi.org/10.1021/jf401536y DB - PRIME DP - Unbound Medicine ER -