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Encapsulation of cinnamon
oil in
b-cyclodextrin
Goran M. Petrović,
Gordana S. Stojanović*
and Niko S.
Radulović
Faculty of Mathematics and Natural Sciences, University of
Niš, Višegradska
33, 18000 Niš, Serbia.
*Corresponding author. E-mail:
stgocaus@yahoo.com,
gocast@pmf.ni.ac.rs. Tel/Fax: +38118533014.
Accepted 14
June, 2010 |
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Inclusion complexes between the Cinnamomum verum
essential oil and
b-cyclodextrin
were prepared by co-precipitation method with the four oil to
b-cyclodextrin ratios of 5:95, 10:90, 15:85 and 20:80 (w/w) in order to
determine the effect of the ratio on the inclusion efficiency of
b-cyclodextrin for encapsulating oil volatiles. The
characterization of the complex involved the analysis of the initial
essential oil, the surface and the total extracted oils. The retention
of essential oil volatiles reached a maximum of 94.18% at the oil to
b-cyclodextrin ratio of 10:90. Though, the maximum
inclusion efficiency of
b-cyclodextrin
was achieved at the ratio of 15:85, in which the complex powder
contained 117.2 mg of oil/g of
b-cyclodextrin. Thirty-one flavor compounds were
detected in the original oil and 21 compounds with the content higher
than 0.10% were considered in complexation process. The qualitative and
quantitative composition of the volatiles in the total oil extracts was
similar to the starting oil. However the chromatographic profile of the
surface adsorbed oil was different. The thirteen major flavor compounds,
found in the commercial Cinnamomum verum essential oil, were
present in all of the extracts, but in the different proportions between
the total and surface oil extracts.
Key words: Cinnamomum verum oil,
b-cyclodextrin, inclusion complex, (E)-cinnamaldehyde.
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