Abstract
Cinnamomum osmophloeum Kaneh is known as “indigenous cinnamon” with the chemical constituents of its leave’s essential oil are similar to the famous C. cassia inner bark oil. Its oil has long been used as a medicinal plant. Fermentation is one of the processes in tea production, which could change the compound’s composition. This research aims to study the compositional changes of C. osmophloeum leaves during fermentation compared to unfermented leaves and commercial tea leaves. The main bioactive secondary metabolites in C. osmophloeum leaves extract are two flavonol glycosides. Both of this glycosides changed into aglycone during fermentation. By using HPLC and LC-MS analysis the major components and their derivative were identified. The retention time of kaempferol aglycone was 35.21 minute and the concentration showed increased from 0.46 to 46.8 µg. mL-1 after fermentation. There are 3 major groups lactic acid bacteria isolated from fermented C. osmophloeum Kaneh leaves, Bacillus coagulans, Lactobacillus plantarum, and Pediococcus pentosaceus, which it plays the key role during the compositional changes of glycosides into aglycone.
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