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Photoxidation of Cinnamon Oil
Author(s) -
HICKS C. L.,
ABDULLAH C.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14271.x
Subject(s) - bark (sound) , chemistry , distillation , food science , organic chemistry , biology , ecology
Commercial cinnamon leaf oil and bark oil distillates from commercially ground cinnamon were oxidized via immobilized riboflavin at 22°C under 1740 lumens of light in a model system. Most components of bark oil were oxidized in the model system which produced singlet oxygen. Compound disappearance was observed in cinnamon bark oil distillates with storage time of ground cinnamon. Bleached and filtered cinnamon leaf oil was resistant to oxidation in the model system. Thirty‐seven water‐soluble compounds in bark distillate were identified using GUMS procedures. Of these compounds 10 had not been previously reported in the literature.