Cinnamomum cassia EXTRACTION USING PRESSURISED LIQUID EXTRACTION IN COMPARISSON TO CONVENTIONAL METHODS
Transcription
Cinnamomum cassia EXTRACTION USING PRESSURISED LIQUID EXTRACTION IN COMPARISSON TO CONVENTIONAL METHODS
CINNAMON BARK (Cinnamomum cassia) VOLATILE OIL EXTRACTION USING PRESSURISED LIQUID EXTRACTION IN COMPARISSON TO CONVENTIONAL METHODS NUR IKHFA BINTI MUSA BACHELOR OF SCIENCE (Hons.) FOOD SCIENCE AND TECHNOLOGY FACULTY OF APPLIED SCIENCES UNIVERSITI TEKNOLOGI MARA JANUARY 2012 This Final Year Project entitled “Cinnamon Bark (Cinnamomum cassia) Volatile Oil Extraction Using Pressurised Liquid Extraction in Comparison to Conventional Method ” was submitted by Nur Ikhfa Binti Musa, in partial fulfilment of the requirements for the Degree of Bachelor of Science (Hons) Food Science and Technology, in the Faculty of Applied Sciences and was approved by ______________________________________ Dr. Zaibunnisa Binti Abdul Haiyee Supervisor B. Sc. (Hons) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor _____________________________ Dr. Anida Binti Yusoff Project Coordinator B.Sc.(Hons) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor _____________________________ Assoc. Prof. Dr. Noorlaila Ahmad Programme Coordinator B.Sc.(Hons) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor Date: _________________ ii COPYRIGHT © UiTM iii COPYRIGHT © UiTM ACKNOWLEDGEMENTS In the name of ALLAH, the Most Merciful and the Most Gracious. First and foremost, I would like to express my deep sense of gratitude and thanks to my beloved family for their moral, spiritual and financial support during the preparation of this study. I acknowledge my supervisor Dr zaibunnisa Binti Abdul Haiyee, for her valuable guidance, patience, critical suggestions, help and constant encouragement throughout the planning and execution of this project. I also wish to express my sincere thanks to Program Coordinator, Associate Professor Dr Noorlaila for her continous support and by advice of making my research into a complete one. My sincere thanks also go to Dr. Anida, coordinator for Final Year Project for providing me excellent teaching skills which benefited me a lot for my research. Special thanks are hereby extended to Siti Sara Md Dahan, Nur Sadrina Binti Mohd Pauzi, Nur Bahiyah Binti Abu Bakar, Nor Hasnie Shafie, Fatimahtun Zahrah Binti Mohd Redzuan, Siti Asiah Binti Kamarudin and friends who gave me some useful suggestions and ideas in the final writing of my thesis. Their help have really made me motivated to keep me going with this research. Appreciation is also given to lecturers, friends, librarians and who ever helped me by contributing, advising, motivating and helping me in any form, which I required. Thank you. Nur Ikhfa Binti Musa iii COPYRIGHT © UiTM TABLE OF CONTENTS ACKNOWLEDGEMENT TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS ABSTRACT ABSTARK Page iii iv vi vii viii ix x CHAPTER 1 INTRODUCTION 1.1 Background and problem statement 1.2 Significance of study 1.3 Objectives of study 1 3 4 CHAPTER 2 LITERATURE REVIEW 2.1 2.2 2.3 2.4 2.5 2.6 Cinnamon bark Cinnamaldehyde Pressurised Liquid Extraction Gas Chromatography Mass Spectrometry Hydrodistillation Soxhlet extraction 5 10 12 15 16 18 CHAPTER 3 METHODOLOGY 3.1 3.2 Materials Preparation method 3.2.1 Sample preparation 3.2.2 Moisture content 3.2.3 Pressurised Liquid Extraction 3.2.4 Hydrodistillation 3.2.5 Soxhlet extraction 3.2.6 Gas Chromatography Mass Spectrometry 3.2.7 Sensory evaluation 3.2.8 Statistical analysis iv COPYRIGHT © UiTM 20 20 20 21 22 22 23 23 24 24 CHAPTER 4 RESULTS AND DISCUSSIONS 4.1 4.2 4.3 4.4 4.5 Determination of moisture content Identification of volatile compound by GCMS analysis Yield of essential oil Concentration of essential oil Sensory analysis 25 26 28 30 32 CHAPTER 5 CONCLUSION AND RECOMMENDATIONS 34 CITED REFERENCES APPENDICES CURRICULUM VITAE 35 38 44 v COPYRIGHT © UiTM LIST OF TABLES Table Caption Page 4.1 Composition of n-hexane and essential oil (% area) obtained 26 using Pressurised Liquid Extraction, hydrodistillation and Soxhlet extraction from Cinnamomum cassia. 4.2 Comparison of sensory evaluation scores for the volatile oil 32 obtained using PLE, hydrodistillation and soxhlet extraction vi COPYRIGHT © UiTM LIST OF FIGURES Figure Caption Page 2.1 Structure of cinnamaldehyde 11 2.2 Schematic diagram of PLE 13 2.3 Pressurised Liquid Extraction 13 2.4 The basic components of GCMS 15 2.5 Gas Chromatography Mass Spectrometry 15 2.6 Hydrodistillation apparatus 17 2.7 Soxhlet extraction apparatus 19 4.1 % yield (dry weight basis) of Cinnamomum cassia oil using PLE in comparison to hydrodistillation and Soxhlet extraction. 28 4.2 Major volatile compound concentration (mg/100ml) of Cinnamomum cassia essential oil using PLE in comparison to hydrodistillation and Soxhlet extraction. 31 vii COPYRIGHT © UiTM LIST OF ABBREVIATIONS IUPAC : International Union of Pure and Applied Chemistry PLE : Pressurised Liquid Extraction PAHs : Polycyclic aromatic hydrocarbons PCBs : Polychlorinated biphenyls GCMS : Gas Chromatography Mass Spectrometry g : Gram °C : Degree Celsius ml : Millilitre h : Hour min : Minute (w/w) : Percentage weight over weight m : Meter mm : Millimeter ng : Nanogram a.m.u : Atomic mass unit W : Weight viii COPYRIGHT © UiTM ABSTRACT CINNAMON BARK (Cinnamomum cassia) VOLATILE OIL EXTRACTION USING PRESSURISED LIQUID EXTRACTION IN COMPARISON TO CONVENTIONAL METHODS Cinnamomun cassia is one of the cinnamon bark species was chosen to prepare essential oils by the new method of extraction which is Pressurised Liquid Extraction (PLE) in comparison to the conventional method which is Soxhlet extraction and hydrodistillation to identify and quantify their volatile compound compositions. Cinnamaldehyde was determined to be the highest volatile compound present in the Cinnamomun cassia. Between these three methods, PLE was determined to have the highest yield of cinnamaldehyde (27.58%), followed by Soxhlet (22.43%) and hydrodistillation (0.4%). Gas Chromatography/Mass Spectrometry (GCMS) was used to identify and quantify the volatile compound composition. The result indicated the apparent difference in the volatile compound compositions of essential oil between methods. The total number of volatile compounds identified from the GCMS analysis is 35 compounds. Beside cinnamaldehyde, coumarin was also the main substance found in Cinnamon cassia. In term of concentration, PLE also were determined to have the highest concentration of oil (1390.95 mg/100ml), followed by Soxhlet (1003.95 mg/100ml) and hydrodistillation (905.6 mg/100ml). ix COPYRIGHT © UiTM ABSTRAK PENGESKTRAKKAN MINYAK MERUAP DARI KULIT KAYU MANIS (Cinnamomum cassia) DENGAN MENGGUNAKAN PENGEKSTRAKAN CECAIR TEKANAN TINGGI DIPERBANDINGANKAN DENGAN KAEDAH PENGEKSTRAKAN LAMA Cinnamomum cassia adalah salah satu daripada spesis kayu manis yang dipilih untuk pengekstrakkan minyak oleh kaedah pengekstrakkan yang baru iaitu Pengekstrakkan Cecair Tekanan Tinggi diperbandingkan dengan kaedah pengekstrakan lama iaitu kaedah Soxhlet dan juga kaedah hydrodistillation untuk mengenalpasti dan mengira jumlah komposisi kompoun di dalam minyak tersebut. Diantara ketiga-tiga kaedah ini, kaedah Pengekstrakan Cecair Tekanan Tinggi memberi jumlah peratus hasil yang tinggi untuk cinnamaldehyde (27.58%), diikuti dengan kaedah Soxhlet (22.43%) dan akhir sekali kaedah hydrodistillation (0.40%). Kromatografi Cecair Tekanan Tinggi digunakan untuk mengenalpasti dan mengira jumlah komposisi didalam Cinnamomum cassia. Keputusan yang diperolehi menunjukkan perbezaan kualiti minyak diantara ketiga-tiga kaedah ini. Jumlah komposisi yang dijumpai dari analisis Kromatografi Cecair Tekanan Tinggi ialah tiga puluh lima jenis. Selain cinnamaldehyde, coumarin juga merupakan komposisi utama di dalam Cinnamomun cassia. Dari segi kepekatan minyak, Pengekstrakan Cecair Tekanan Tinggi memberi kepekatan minyak yang paling tinggi, diikuti dengan kaedah Soxhlet dan akhir sekali kaedah hydrodistillation. x COPYRIGHT © UiTM xi COPYRIGHT © UiTM CHAPTER 1 INTRODUCTION 1.1 Background and problem statement Cinnamon belongs to the Lauraceae family. The genus Cinnamomum comprises approximately 250 species which are widely distributed in China, India and Australia (Jayaprakasha et al., 2003). This slender, evergreen tree grows up to 65 ft are (20 meters) high. Young branches are smooth and brown. The leaves are sub opposite, slender, lanceolate or oblanceolate with three prominent veins. These leaves are reddish when young and dark green when mature. The small, white flowers are borne in axillary or terminal panicles. The fruit is a green, fleshy, globose drupe, which contains one seed and turns dark purple or black when mature. This fruit is similar in size to a small olive. Cinnamon bark oil has a delicate aroma along with a sweet, pungent taste that results in use primarily as flavouring in dental and pharmaceutical preparations, seasonings, sauces, baked goods, drinks and tobacco. Investigational uses of cinnamon bark include use as a hypoglycaemic and cholesterol lowering agent, promotion of wound healing, antimicrobial agent and an antiinflammatory compound. The flavouring agent cinnamaldehyde in cinnamon oil is added to toothpaste to mask the taste of pyrophosphate, which is an unpleasant tasting compound that inhibits plaque calcification by interrupting the conversion of amorphous hydroxyapatite. 1 COPYRIGHT © UiTM calcium phosphate to The main problem related to this research is that the conventional method which is Soxhlet extraction and hydrodistillation used to extract the oils. The main disadvantages of hydrodistillation method are heat instability of the oils and the loss of certain water-soluble components (Damjanovic, 2003). It also involves substantial energy consumption to run long hours of extraction. Soxhlet extraction is one of the oldest technique for isolating metabolites from natural materials. It allows a high yield, but has a number of shortcomings, including long extraction time and large consumption of solvent, cooling water and electric energy. Lowered extraction efficiency is due to the fact that the temperature of condensed solvent flowing into the thimble is lower than its boiling point (Romanik et al., 2007). The disposal waste is also toxic and very costly. Though the essential oil of cinnamon has been used for medicine and food additives, information regarding the volatile compound composition of essential oil from different cinnamon species is still limited. There is limited investigation concerning the use of Cinnamon bark oil as a natural antioxidant, even though it has been used as food and folk medicine in India and China for the treatment of inflammation, gastritis, blood circulation, liver and spleen disorders (Lee and Balick, 2005). Beside, limited commercial production of cassia oil occurs in several country. Volatile oil are distilled products from the bark, leaves. Flowers, or buds of Cinnamomum species, and the chemical composition of these oils varies depending on the part of the plant used for the distillation process. Most of the chemical constituent of the essential oils from cinnamon are monoterpenes, sesquirtepenes, and related oxygen derivatives of these two types of compound. The major monortepenes hydrocarbons in volatile components of cinnamon extracts are pinene, camphene and limonene. The main constituent of cinnamon bark oil is cinnamaldehyde. Cinnamomun cassia was determined to have the highest yield of essential oil (Rui Wang et al., 2009). 2 COPYRIGHT © UiTM Cinnamaldehyde is an oily yellow liquid with strong odour of cinnamon. This compound is the main component of cinnamon oil with formula C9H8O. It is also known as 3-phenylprop-2-enal for its IUPAC name. Cinnamaldehyde can be made synthetically but is more commonly obtained from the steam distillation of the oil of cinnamon bark which is a much more efficient process. It is mainly used as a flavouring agent or as a scent for candles. It is non-toxic but can irritate skin if in contact for too long (Qin et al., 2008) Pressurised Liquid Extraction (PLE) is similar to Soxhlet extraction, except that the solvents are used near their supercritical region where they have high extraction properties. In that physical region the high temperature enables high solubility and high diffusion rate of lipid solutes in the solvent, while the high pressure, in keeping the solvent below its boiling point, enables a high penetration of the solvent in the sample. Thus, PLE permits high extraction efficiency with a low solvent volume (15-40 ml) and a short extraction time (15-20 min) (Ozel et al., 2003). 1.2 Significance of study The new method used is a rapid method of extraction which the optimises extraction method that will produce high quality cinnamon bark oil. This oil can be used primarily as flavouring in dental and pharmaceutical preparations, seasonings, sauces, baked goods, drinks and tobacco. Investigational uses of cinnamon bark include use as a hypoglycaemic and cholesterol lowering agent, promotion of wound healing, antimicrobial agent, and an anti inflammatory compound. The flavouring agent cinnamaldehyde in cinnamon oil is added to toothpaste to mask the taste of pyrophosphate, which is an unpleasant tasting compound that inhibits plaque calcification by interrupting the conversion of amorphous 3 COPYRIGHT © UiTM calcium phosphate to hydroxyapatite. Cassia oil is used medicinally as a carminative, anti diarrheal, antimicrobial and antiemetic. The major commercial uses of cassia oil are the flavouring of cola-type drinks and to a lesser extent, bakery goods, sauces, confectionery products and liquor. 1.3 Objectives of study 1. To determine the flavour profiles of Cinnamon Bark (Cinnamomum cassia) by using GCMS. 2. To determine the quality and sensory acceptability of the extracted PLE volatile oil in comparison to conventional methods. 3. To determine the effect of extraction methods on the concentration of major compound: cinnamaldehyde and coumarin. 4 COPYRIGHT © UiTM CHAPTER 2 LITERATURE REVIEW 2.1 Cinnamon bark Cinnamon bark is the dried bark of the shoot of trees of Cinnamomum zeylanicum, family Lauraceae, deprived of cork and most of its cortex. It is indigenous and cultivated in Ceylon. Cinnamon is now almost entirely obtained from cultivated plants. The individual pieces of bark are not more than 0.5 mm thick and of a dull pale brown colour. The outer surface is marked with paler glossy undulating, longitudinal lines, it is almost devoid of epidermis or cork. The inner surface is rather darker than the outer and finely striated longitudinally. The fracture is short and rather splintery. The odour is delicate, fragrant and aromatic and the taste warm, sweet and agreeable (Donald, 2009). To extract essential oil for industrial use, the yields and compositions of bark oil during Cinnamomum cassia growth (1–3 years old for the branch bark, 5– 12 years old for the stem bark) were determined. The branch bark fraction had a higher essential oil yield than the whole branch. The essential oil yield from branch bark varied within 2.70–3.11% (w/w), while that from stem bark was 0.41–2.61% (w/w) due to differences in age and segment (top, centre and lower) of the tree. There were 41 volatile compounds identified in bark oil, among which the majority presented high fluctuations in percentage of composition both in different growth stages and segments. Variations in oil yields did not present the same pattern as the percentages of transcinnamaldehyde. The results suggest that choosing bark according to trees’ growth stages and separating stem barks into top, centre and lower sections within a tree should significantly improve the extraction efficiency (Shilei Geng et al., 2011). 5 COPYRIGHT © UiTM Cinnamomum cassia is also named Chinese Cinnamon, which has been found both wildly and cultivated in Southeast Asia since ancient age, then introduced into Indonesia, South America and Hawaii. Cinnamomum cassia is among the major species with high economic value (Qin et al., 2003). Cinnamomum cassia is normally a darker reddish brown color and has a stronger, somewhat bittersweet flavor. Cinnamomum cassia is also less expensive than Cinnamomum zeylanicum. Most cinnamon in the United States does not state its origin. Consumers should be aware that what they consider to be cinnamon, including ground cinnamon and cinnamon sticks, is in fact, cassia. Cinnamon oil appears to be dark in color (Choi et al., 2001) the scent of cinnamon aromatherapy oil can be described as warm, sweet, spicy, peppery and woodsy. Similarly to Ceylon cinnamon, cassia contains maximum 4% essential oil, 75 to 90% of which are composed by cinnamic aldehyde. There are an only trace of eugenol, but significant amounts (7%) of coumarin. Therefore, analysis of eugenol and coumarin discriminates between Ceylon and Chinese cinnamon. Trace components of cassia oil are benzoic acid, cinnamic acid, salicylic acid and the corresponding esters and aldehydes. Cassia bark contains significantly more slime (11%) than Ceylon cinnamon bark (Giordani et al., 2006). Cassia essential oil is excellent for people suffering from diarrhea. It is widely used to cure diarrhea and other disorders of the digestive curbs the growth of microorganisms in the intestines and system. It helps prevent dysentery and diarrhea (Zhang Bi et al, 2007). Cassia oil vapor therapy is also very beneficial for headaches and nausea. It helps ease any kind of headache caused by stress and also alleviates the feeling of nausea and vomiting (Choi et al.,2004). Cassia essential oil also has great astringent properties. It also can help in strengthen the teeth and tighten the gums. Usually, this oil is not used in aroma therapy as it may cause irritation to the skin. However, since it has excellent anti rheumatic properties, some aroma therapists use it for treatment of arthritis pain by mixing a very small quantity in some carrier oil such as lavender essential oil or olive oil. 6 COPYRIGHT © UiTM Cinnamomum zeylanicum Breyne, a perennial tree belonging to the Lauraceae family (Chang et al., 2001). The common name for this cinnamon species is Ceylon Cinnamon. It has a small tree about to 30 feet, leaves ovate to ovate-lanceolate to 7 inches long, obtuse or acute, panicles as long as leaves, flowers inconspicuous and yellowish. Cinnamomum zeylanicum has mildly astringent and aromatic properties and is used in European medicine. In the list of Johor medicines, kayu manis has a place for the treatment of colic and diarrhea. Cinnamon is an ancient spice mentioned several times in the Old Testament. There are other species of cinnamon but Ceylon Cinnamon has a more delicate aroma and is the dominating quality on the western market. Stems and twigs are cut off the tree and the bark is peeled off the cutting. The inner bark curls into "quills" or cinnamon sticks as it dries. Imperfect sticks are turned into ground cinnamon. The essential oil of cinnamon bark (maximum 4%) is dominated by the two phenylpropanoids cinnamaldehyde (3-phenyl-acrolein, 65 to 75%) and eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%). Other phenylpropanoids (safrol, cinnamic acid esters), mono- and sesquiterpenes, although occurring only in traces, do significantly influence the taste of cinnamon. Another trace component relevant for the quality is 2-heptanone (methyl-n-amyl-ketone). The slime content of the bark is rather low (3%). A completely different composition is found in the essential oil of cinnamon root bark; here, camphor (60%) dominates. This oil is not used commercially. Some research has been done where the hydro-distilled volatile oil of the Cinnamomum zeylanicum (C. zeylanicum) buds was analyzed using GC and GC-MS for the first time. Thirty-four compounds representing 98% of the oil was characterized. It consists of terpene hydrocarbons (78%) and oxygenate terpenoids (9%). α-Bergamotene (27.38%) and α-copaene (23.05%) are found to be the major compounds. A comparison of the chemical composition of the oil was made with that of flowers and fruits (Donald, 2009). 7 COPYRIGHT © UiTM Cinnamomum burmannii, also known as Indonesian Cinnamon, Padang Cassia, or Korintje, is one of several plants in the genus Cinnamomum whose bark are sold as the spice cinnamon.The spice is the least expensive of the three common forms of cinnamon as it has the lowest essential oil content. The most common and cheapest type of cinnamon in the US is made from powdered Cinnamomum burmannii. As a result of the low oil content, Cinnamomum burmannii may have less of the mildly toxic substance coumarin than does Cinnamomum cassia. It is also sold as neat thick quills which are made of one layer. Cinnamomum burmanii is native to Southeast Asia and Indonesia. It is normally found in West Sumatra in the region known as Kerinci Regency a regency of Jambi province (hence the name Korintje) near the city of Padang. It is an introduced species in other parts of the subtropical world, particularly in Hawaii, where it is naturalized and invasive, spreading slowly on several islands. Cinnamomum tamala leaves is also known as tejpat in Nepali, tējapattā or tejpatta in Hindi, tejpat in Assamese and tamalpatra in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in Tsheringma herbal tea in Bhutan. This is a moderate-sized tree with dark brown bark, elliptic or oblong 3-nerved leaves, pale yellow flowers in panicles and ovoid black fruits. Two chemo types of Cinnamomum Tamala occur in India. The eugenol type is found in north India and cinnamic aldehyde-type in eastern India. The leaves yield an essential oil (0.30.6%).The eugenol type contains eugenol (13%), eugenol acetate (12.5%), cinnamic aldehyde (41%), linalool (15%), β - caryyophyllene, benzaldehyde, camphor and cadiene. The cinnamic aldehyde type contains linalool (50%), cinnamic aldehyde (12%), α and β pinenes, p-cymene, geraniol and many more. The leaves contain 3-methoxy kaempferol, quercetin, free as well as glycosides. The volatile oil from bark contains cinnamic aldehyde in large amounts (80%). The leaves are used as spice and in colic, diarrheal and rheumatism. Leaf powder is said to be hypoglecemic. The bark is carminative and used to cure gonorrhoea. 8 COPYRIGHT © UiTM Cinnamomum camphora (commonly known as Camphor tree, Camphorwood or camphor laurel) is a large evergreen tree that grows up to 20–30 metres tall. The leaves have a glossy, waxy appearance and smell of camphor when crushed. In spring it produces bright green foliage with masses of small white flowers. It produces clusters of black berry-like fruit around one centimetre in diameter. It has a pale bark that is very rough and fissured vertically. Camphor is a white crystalline substance, obtained from the tree Cinnamomum camphora. Camphor has been used for many centuries as a culinary spice, a component of incense and as a medicine. Camphor is also an insect repellent and a flea-killing substance. A number of varieties of Cinnamomum camphora produce a volatile oil rich in compounds like safrole, linalool, cineole and many more. Camphor is used as an anydone, rubefacient, in rheumatism, as external applications on sprains or as liniment. When taken internally, it is a carminative, expectorant, reflex stimulant of heart and as a nervous depressant in hysteria and epilepsy (Daniel, 2006). 9 COPYRIGHT © UiTM 2.2 Cinnamaldehyde The flavour and aroma of cinnamon is due to an essential oil which makes up between 1 and 4% of the bark of the Cinnamomum zeylanicum tree. This oil contains many different compounds but the most abundant (65 to 75% of the oil) is cinnamaldehyde (Qin et al., 2006) . Cinnamaldehyde, or 3-phenylprop2-enal to use its IUPAC name, is an oily yellow liquid at room temperature with a boiling point of 246 °C (Kameswara, 2006). Cinnamaldehyde can be made synthetically but is more commonly obtained from the steam distillation of the oil of cinnamon bark which is a much more efficient process. It also can be prepared from the synthesis from related compounds like cinnamyl alcohol and from the condensation of benzaldehyde and acetaldehyde. Cinnamic aldehyde is a benzene ring substituent acrylic aldehyde having carbon-carbon solid bond. The conjugated solid bond makes geometry of the compound planar. Though there are cis and trans isomers, cinnamic aldehyde usually refers to the latter which the terminal carbonyl is on the opposite side of the benzene ring over the rigid solid bond. It is mainly used as a flavouring agent or as a scent for candles. It is non-toxic but can irritate skin if in contact for too long. As with many components of essential oils cinnamaldehyde displays antiviral, antibacterial and antifungal properties. It is also reported to be a good pesticide. These properties support the medicinal and soothing properties of cinnamon bark. A minor component of cinnamon oil is eugenol.This compound makes up about 10% of the oil and displays antiseptic and analgesic properties which may also contribute to cinnamon's soothing effect (Zhang Yi, 2008). The predominant application for cinnamaldehyde is in the flavour and fragrance industries. It is used as a flavouring for chewing gum, ice cream, candy and beverages.It also used in some perfumes of natural, sweet, or fruity scents. A variety of alkyl substituted cinnamaldehyde derivatives including amyl and hexyl cinnamic aldehydes are also widely used in flavouring additives (Domarachy et al., 2008). They imparts a cinnamon odor to soaps and household products. 10 COPYRIGHT © UiTM Cinnamaldehyde is also used as a fungicide or insecticide. Cinnamaldehyde is also used as a corrosion inhibitor in combination with additional components such as dispersing agents, solvents and other surfactants for steel and other ferrous alloys in corrosive fluids. SALES SPECIFICATIO , Figure 2.1 Stucture of cinnamaldehyde Source: Kameswara, (2006) FigureFiguF F 11 COPYRIGHT © UiTM 2.3 Pressurised Liquid Extraction (PLE) Pressurised Liquid Extraction is also known as Accelerated Solvent Extraction (ASE), was first described by Richter et al. (1995). The PLE uses organic solvents at elevated temperatures and pressures to obtain a complete extraction of analytes from solid or semi-solid samples in shorter periods of time and with smaller quantities of solvents, as compared to conventional extraction procedures. According to Wan and Wong (1996), one of the major driving forces is the increasing demand regulatory bodies to reduce the large volumes of organic from the solvents consumed by the classical extraction methods such as Soxhlet. PLE method was developed using the conventional HPLC instrument for the analysis of the samples. The PLE has demonstrated advantages for automation, reduced extraction time and lower solvent use as compared to the conventional Soxhlet extraction. Recently, the PLE with sub-critical heated water has been used to extract polar to moderately polar organic compounds from the sediment samples. The extraction of non-polar high molecular weight compounds, such as PAHs, PCBs and brominated flame retardants at temperatures greater than 250 ºC, has also been reported (Fisher et al., 1994). 12 COPYRIGHT © UiTM