Applied Biological Chemistry

Table 5 Chemical composition and antioxidant activity optimally extracted cinnamon leaf essential oil

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

S. N	Name of the compound	Chemical composition
		Molecular Formula	Rt (min.)	Retention index (RI)		% Area
		Molecular Formula	Rt (min.)	RI	Literature RI
1	α-Pinene	C₁₀H₁₆	5.553	896	917	0.07
2	α-Phellandrene	C₁₀H₁₆	7.266	986	996	0.02
3	O-Cymene	C₁₀H₁₄	7.796	921		0.45
4	Limonene	C₁₀H₁₆	7.918	945	995	1.03
5	Linalool	C₉H₈O	9.862	1039	1090	1.29
6	Cinnamaldehyde	C₉H₈O	14.629	1260	1266	33.94
7	Eugenol	C₁₀H₁₂O₂	16.967	966	1373	60.68
8	α-Copaene	C₁₅H₂₄	17.439	913	1372	0.16
9	Caryophyllene	C₁₅H₂₄	18.573	892	1415	0.38
10	Benzyl benzoate	C₁₄H₁₂O₂	26.82	1479		0.21

					Antioxidant activity
	Total phenols				70.8 ± 0.52 mg GAE/g
	Total flavonoids				36.50 ± 0.36 mg QE/g
	DPPH				44.65 ± 0.69 IC₅₀ µg/mL

Table spaces left blank are for RI values that have not been discovered in the literature under similar operating conditions

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