An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology
Abstract
In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology. Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55. The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p<0.05). Increase in the liquid level per gram of the cinnamon sample caused a significant decrease on the total phenolic content of the samples (p<0.05). Multiple response optimization of the processing variables showed that the maximum phenolic content could be obtained by the minimum liquid/solid ratio and for the best processing conditions of the high bioactive cinnamon tincture; liquid/solid ratio and ethanol concentration levels were determined to be 4.03 mL/g and 55.41% ethanol level. The results of the study would be an instructive for the tincture manufacturer.
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References
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