Thermal Degradation of Linalool-Chemotype Cinnamomum osmophloeum Leaf Essential Oil and Its Stabilization by Microencapsulation with β-Cyclodextrin |
| |
| Authors: | Hui-Ting Chang Chun-Ya Lin Li-Sheng Hsu Shang-Tzen Chang |
| |
| Institution: | 1.School of Forestry and Resource Conservation, National Taiwan University, Taipei 10617, Taiwan; (L.-S.H.); (S.-T.C.);2.Department of Wood Based Materials and Design, National Chiayi University, Chiayi 600355, Taiwan; |
| |
| Abstract: | The thermal degradation of linalool-chemotype Cinnamomum osmophloeum leaf essential oil and the stability effect of microencapsulation of leaf essential oil with β-cyclodextrin were studied. After thermal degradation of linalool-chemotype leaf essential oil, degraded compounds including β-myrcene, cis-ocimene and trans-ocimene, were formed through the dehydroxylation of linalool; and ene cyclization also occurs to linalool and its dehydroxylated products to form the compounds such as limonene, terpinolene and α-terpinene. The optimal microencapsulation conditions of leaf essential oil microcapsules were at a leaf essential oil to the β-cyclodextrin ratio of 15:85 and with a solvent ratio (ethanol to water) of 1:5. The maximum yield of leaf essential oil microencapsulated with β-cyclodextrin was 96.5%. According to results from the accelerated dry-heat aging test, β-cyclodextrin was fairly stable at 105 °C, and microencapsulation with β-cyclodextrin can efficiently slow down the emission of linalool-chemotype C. osmophloeum leaf essential oil. |
| |
| Keywords: | Cinnamomum osmophloeum linalool β -cyclodextrin microencapsulation |
|
|
