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THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY VU THI THUY STUDY ON EXTRACTION, CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF CINNAMOMUM BURMANNII ESSENTIAL OIL BACHELOR THESIS Study mode : Full time Major : Food technology Falcuty : International Program Office Batch : 2016 - 2020 THAI NGUYEN, 2022 ABTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Vu Thi Thuy Student ID DTN1654190005 Thesis Title Supervisor(s) Study on extraction, chemical composition and antioxidant capacity of Cinnamomum burmannii essential oil MSc Dinh Thi Kim Hoa MSc Nguyen Thuong Tuan Supervisor’s Signature Abstract: The aims of this study was to develop a suitable technological process for extracting essential oil from Cinnamomum burmannii leaves by steam distillation method In addition, the quality, chemical compositions and antioxidant capacity of the essential oil also were evaluated The most suitable parameters for extraction process were the wilting time of 84 hours; the ratio between material and distill water of 5/50 (w/v); 50 minutes for extraction The amount of obtained essential oil was 0.6 - 0.7% The chemical ingredient of essential oil consisted of 23 compounds that were reported for chemical structures The antioxidant activity of the essential oil from Cinnamomum burmannii leaves was revealed with the IC50 of 41.10 (µg/ml) Keywords Extraction, Chemical composition, Antioxidant activity, Cinnamomum burmannii essential oil Number of pages 64 Date of Submission June , 2022 st ii ACKNOWLEDGEMENT During my studies and internship at Thai Nguyên University of agriculture and forestry, I have now completed my graduation thesis In order to complete this thesis, I have been guided by the devoted guidance of my supervisor, along with the help of Thai Nguyen University of Agriculture and Forestry, the Institute of Life Sciences, and the Advanced Program Office I also received enthusiastic cooperation from colleagues, help, and encouragement from my family members In response to that sentiment, though here I would like to express my deep gratitude and respect to all collectives and individuals who created conditions to help me throughout the internship process First of all, I would like to express my sincere thanks to the school management board, the Dean of the Faculty of Food Technology, and the collective of teachers in the Faculty of Food Technology, Thai Nguyen University of Agriculture and Forestry that taught and mentored me during these time, as well as my graduation internship In particular, I sincerely thank for the attention and guidance of the instructing supervisor MSc Dinh Thi Kim Hoa and MSc Nguyen Thuong Tuan, who directly guided me to implement this thesis successfully Through this, I would also like to express my gratitude to family, relatives, and friends for helping and encouraging me during my study and practice at school Finally, I would like to respectfully send my sincere thanks and best wishes to the teachers and teachers on the evaluation committee Thank you sincerely! Thai Nguyen, May 23, 2022 Student VU THI THUY iii TABLE OF CONTENT LIST OF FIGURES LIST OF TABLE .2 ABBREVIATIONS PART I INTRODUCTION .4 1.1 Research rationale .4 1.2 Research objective 1.3 Detail goals 1.4 Limitations PART II LITERATURE REVIEW .6 2.1 Overview of Cinnamomum burmannii tree 2.1.1 Characteristic of Cinnamomum burmannii .7 2.1.2 Distribution, ecological characteristic and growth 2.1.3 Uses of Cinnamomum burmannii leaves 2.2 Overview of essential oil .10 2.2.1 Definition of essential oil 10 2.2.2 Physical and chemical properties of essential oil 11 2.2.3 The role of essential oils in plant life 12 2.2.4 Biological activities and uses of essential oils 14 2.2.5 Cinnamomum burmannii essential oil .15 2.3 Methods extraction of essential oil 17 2.3.1 Hydrodistillation 18 2.3.2 Solvent extraction .19 2.3.3 Enfleurage 21 2.3.4 Maceration .21 2.3.5 Cold pressing extraction 21 PART III METHODOLOGY .23 3.1 Material and research scope .23 3.1.1 Material 23 3.1.2 Research scope .23 3.2 Work place and time to proceed 23 3.3 Equipment and chemicals 24 3.4 Research content .25 iv 3.4.1 The research on factors affecting the content of Cinnamomum burmannii essential oil 25 3.4.2 Determination of the chemical composition of Cinnamomum burmannii essential oil by GC-MS method 25 3.4.3 Investigation of antioxidant capacity of essential oils .26 3.5 Research methods 26 3.5.1 The process of extracting essential oil from Cinnamomum burmannii leaves .26 3.5.2 Experimental design method 27 3.5.3 Determination of the chemical composition of Cinnamomum burmannii essential oil by GC-MS method 29 3.5.4 Investigation of antioxidant capacity of essential oil 29 3.5.5 Determination of moisture and ash content in Cinnamomum burmannii leaves .31 3.5.6 Determination of some physicochemical parameters of Cinnamomum burmannii essential oil 33 3.6 Data satistical analysis methods .36 PART IV RESULT AND DICUSSION 37 4.1 Moisture and ash content in Cinnamomum burmannii leaves 37 4.2 The result of studying factors affecting the distillation process of essential oils 37 4.2.1 Effect of extraction time 37 4.2.2 Effect of the material/distilled water ratio on essential oil content 38 4.2.3 Effect of wilting time of raw material on essential oil content 39 4.4 Result for determining the chemical composition of Cinnamomum burmannii essential oil by GC-MS method 41 4.5 Result for determining the antioxidant capacity of Cinnamomum burmannii essential oil 42 4.6 Result for determining some physicochemical of essential oils 44 4.7 Completing the extraction process of Cinnamomum burmannii essential oils 46 PART V CONCLUSION 48 5.1 Conclusion 48 5.2 Recommendation 48 REFERENCES .50 APPENDIXES 55 v LIST OF FIGURES Figure 2.1 Cinnamomum burmannii Tree .8 Figure 2.2 Main molecules of essential oils .10 Figure 3.1 Cinnamomum burmannii leaves .23 Figure 3.2 The process of extracting from Cinnamomum burmannii leaves 26 Figure 3.3 Reaction mechanism of 2,2-diphenyl-1-picrylhydrazyl (DPPH) with antioxidant 30 Figure 4.1 Graph showing the effect of time on essential oil content 38 Figure 4.2 The graph shows the effect of the amount of distilled water on the essential oil content 39 Figure 4.3 Graph showing the effect of wilting time on essential oil content 40 Figure 4.4 Correlation between free radical inhibitory activity and concentration of Cinnamomum burmannii essential oil .43 Figure 4.5 Correlation between free radical inhibitory activity and concentration of Ascorbic acid 43 Figure 4.6 Cinnamomum burmannii essential oil 45 Figure 4.7 The extraction process of Cinnamomum burmannii essential oils 46 LIST OF TABLE Table 3.1 Experiment Chemicals 24 Table 3.2 Experiment Equipment 24 Table 3.3 Laboratory instruments 25 Table 3.4 The experimental design to determine the effect of extraction time on essential oils 27 Table 3.5 Experimental design to determine the effect of (material/distilled water) ratio on essential oils 28 Table 3.6 The experimental design to determine the effect of wilting time of raw material on essential oils 28 Table 4.1 The moisture and ash content of Cinnamomum burmannii leaves .37 Table 4.2 Results of survey on extraction time of essential oils .37 Table 4.3 Result of effecting the material/distilled water ratio on essential oil content 38 Table 4.4 Results affect the wilting time of raw material on essential oil content 40 Table 4.5 Chemical composition of Cinnamomum burmannii essential oil 41 Table 4.7 Antioxidant activity of Ascorbic acid with DPPH .43 Table 4.8 Some physicochemical of Cinnamomum burmannii essential oils 45 ABBREVIATIONS ABTS 2,2'-azino-bis (3-ethylbenzothiazoline-6sulfonic acid) DPPH 2,2-diphenyl-1-picrylhydrazy GC-MS Gas Chromatography-Mass Spectrometry HPLC High-Performance Liquid Chromatography IA Acid index IC50 Half Maximal Inhibitory Concentration IE Saponification index IS Ester index SD Standard Deviation SDE Simultaneous Distillation Extraction SFE Supercritical Fluid Extraction SPME Solid-phase Micro-extraction W/V Weight/Volume
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