Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beef

Applied Biological Chemistry

Table 2 Experimental and predicted values of extraction yield and Cinnamaldehyde concentration

Run	Time (min)	Temperature (℃)	Feed Mass (g)	Yield (%)		Cinnamaldehyde (%)
Run	Time (min)	Temperature (℃)	Feed Mass (g)	Experimental	Predicted	Experimental	Predicted
1	120	115	300	2.41	2.46	26.00	26.03
2	165	110	197.731	2.24	2.19	25.87	25.52
3	165	110	450	2.98	3.07	25.93	25.77
4	210	115	300	2.49	2.55	26.5	26.71
5	240.681	110	450	3.14	3.03	25.97	25.69
6	165	101.591	450	2.49	2.46	35.41	34.44
7	89.3193	110	450	2.61	2.59	28.31	27.52
8	165	110	702.269	2.98	2.90	33.31	32.59
9	120	105	300	2.14	2.13	26.85	27.64
10	120	115	600	2.80	2.84	26.40	26.98
11	165	110	450	3.10	3.07	25.86	25.77
12	120	105	600	2.51	2.54	36.33	36.88
13	165	110	450	3.10	3.07	25.23	25.77
14	210	115	600	2.89	2.99	25.89	25.86
15	165	118.409	450	2.84	2.74	26.32	26.22
16	165	110	450	2.99	3.07	26.21	25.77
17	210	105	600	2.94	2.98	33.31	34.04
18	165	110	450	3.11	3.07	25.21	25.77
19	210	105	300	2.45	2.51	26.41	26.59
20	165	110	450	3.11	3.07	25.99	25.77