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