Optimization of the pulsed electric field -assisted extraction of functional compounds from cinnamon

Abstract

Abstract Effective components from cinnamon were extracted by pulsed electric field-assisted extraction (PEF) technology. A response surface method was used to investigate the effects of independent process variables (voltage of pulsed electric field: 2, 4 and 6 kV/cm and number of pulsed electric field: 20, 40 and 60 n) on the yield (Y) and antioxidant characteristics: total phenolic compounds (TPC), 1,1- diphenyl -2- picrylhydrazyl free radical scavenging (DPPHsc) and half maximal of radical-scavenging activity (EC50) of cinnamon extract. Experimental results were fitted to a second-order polynomial model where multiple regression analysis and analysis of variance were used to determine fitness of the model and optimal conditions for investigated responses. The optimal conditions based on both individual and combinations of all process variables (voltages and the pulse numbers) were determined by Derringer's desired function methodology. At this optimum condition, the quality and quantity characteristics of Y, TPC, DPPHSC, and EC50 of the cinnamon extract were found to be (5.06%), (505.9 mg k/g), (91.7%) and (0.51 mg/mL), respectively which were well matched with the predicted values.