Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous Cinnamon (Cinnamomum osmophloeum)

被引：50
作者：
Yeh, Hsin-Fu [1 ]
Luo, Chi-Yuan [1 ]
Lin, Chun-Ya [1 ]
Cheng, Sen-Sung [2 ]
Hsu, Yen-Ray [3 ]
Chang, Shang-Tzen [1 ]
机构：
[1] Natl Taiwan Univ, Sch Forestry & Resource Conservat, Taipei 10617, Taiwan
[2] Natl Taiwan Univ, Chu Shan 55750, Nantou, Taiwan
[3] Council Agr, Forestry Res Inst, Chungpu Res Ctr, Chiayi 60081, Taiwan
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 26期
关键词：
Antioxidant; trans-cinnamaldehyde; Cinnamomum osmophloeum; eugenol; leaf essential oil; thermal stability; CHEMICAL-COMPOSITION; DIFFERENT PROVENANCES; ANTIFUNGAL ACTIVITY; LEAVES; CINNAMALDEHYDE; COMPONENTS; LEMON;
D O I：
10.1021/jf401536y
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The thermal stability of leaf essential oils from various Cinnamomum osmophloeum and their constituents was investigated for the first time. The results indicated that trans-cinnamaldehyde (Cm) content in eugenol-free essential oil from C. osmophloeum was affected by high temperatures. The retention of Cin (RC) decreased to 17.4% after the essential oil was incubated for 8 h at 100 degrees C. In contrast, essential oils containing eugenol showed greater thermal stability. Seven kinds of antioxidants were added to Cin to improve its thermal stability. Among them, eugenol endowed Cin with the best thermal stability. We also investigated the influence of various amounts of eugenol on the thermal stability of both essential oil and Cin. Both essential oil and Cin showed excellent thermal stability when 0.62 and 2.60% (v/v) eugenol were added. In short, the thermal stability of essential oil and Cin could be effectively improved by adding appropriate amounts of eugenol.
引用
收藏
页码：6293 / 6298
页数：6
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