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J Agric Food Chem. 2013 Jul 3;61(26):6293-8. doi: 10.1021/jf401536y. Epub 2013 Jun 18.

Methods for thermal stability enhancement of leaf essential oils and their main constituents from indigenous cinnamon (Cinnamomum osmophloeum).

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School of Forestry and Resource Conservation, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan.


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 (Cin) 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 °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.

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