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بررسی عوامل مختلف دراسانس گیری از دارچین | ||
| Journal of Algorithms and Computation | ||
| مقاله 3، دوره 42، شماره 2، مرداد 2008، صفحه 199-203 اصل مقاله (317.82 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22059/jac.2013.7744 | ||
| نویسندگان | ||
| Nasrin Mohammadbeygi؛ Ali Haghighi Asl* ؛ Faramarz Hormozi | ||
| چکیده | ||
| Cinnamon is the bark the cinnamomi cassia that exhibits many medical properties such as anti-cancer effect and anti-diabetic effect. Moreover, because of its antioxidant activity; it can be used in food industries. Many studies have already reported biological and chemical properties of the cinnamon extracted essential oil such as their antimicrobial, antifungal, antimosquito, free radical scavenging activity, antioxidant and antipathogenic properties. In this article, the result of treatments for extraction cinnamon oil with high quality or in the other words with higher percentage of cinnamon aldehyde in different thermal powers, different solvent ratios and different solvent pH have been done. For extraction of the essential oil, the water distillation in atmospheric pressure was used. All the essential oils were analyzed with GC and in the same conditions. According to the results the cinnamon oil is not sensitive to the heat power, the best solvent ratio to cinnamon bark is 25 to 1 and the best water pH is 4.11. | ||
| کلیدواژه‌ها | ||
| cinnamon aldehyde؛ cinnamon؛ Solvent؛ Extraction؛ Essential oil | ||
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