| dc.description.abstract | Cinnamon is a popular crop in Asia and Vietnam is one of the leading countries in the
production and consumption of cinnamon. Cinnamon is considered a traditional
medicine in the treatment of health problems. Other products from cinnamon are
always trusted and widely used by people, especially essential oils. The goal of the
thesis is to extract essential oils, identify and compare three samples from three
different regions: Yen Bai, Quang Ngai and Kon Tum to see if there are any differences
between the three essential oils. In addition, a detailed summary of information about
the different aspects of the three essential oils was created to serve new research in the
future. Three essential oils of Cinnamomum cassia were investigated. The chemical
composition, physicochemical properties and antibacterial activity of cinnamon
essential oil collected from three different regions in Vietnam were studied. Cinnamon
essential oil from cinnamon bark is successfully extracted by steam distillation. The
results showed that QNO had the highest oil yield (2.6%), compared to YBO and KTO,
1,315% and 1,505%, respectively. Using gas chromatography-mass spectrometry
analysis (GC-MS), it was confirmed that the main compound of all three types of
cinnamon essential oils is trans-cinnamaldehyde, with a content of more than 95%.
GC-MS analysis showed the presence of 19, 19, and 21 chemical compounds,
corresponding to cinnamon essential oil in Yen Bai, Quang Ngai, and Kon Tum,
respectively. Regarding physicochemical properties, all three essential oils had no
significant differences except for the iodine value. Antibacterial ability is evaluated by
Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration
(MBC). The results showed that all three essential oils could resist the 10 bacteria used
in the study, but the minimum effective concentration of each essential oil for each
bacteria was different | en_US |
