Isolation and characterization of pigment from Cinnamomum burmannii' peel

Cinnamomum burmannii is cultivated for use as a spice, and as an ornamental tree. With the aim to develop a natural colorant for use in cosmetics and food additives from a new source, in the present study, pigment derived from C. burmannii' peel (CBP) was isolated by alkaline extraction, acid hydrolysis, repeated precipitation and purification by Sephadex G-75 with a total yield of 0.06 g/100 g (wet weight basis). The color values of the pigment was E1 cm1% 278 nm = 65.21. Physical and chemical properties revealed that CBP presses similar properties as most natural pigment. It was scarcely soluble in both water and all common organic solvents, and was soluble only in alkaline aqueous and DMSO. It was stable under ultraviolet light or room-light, stable in the range of 25-100 °C, relatively stable in alkaline aqueous and reducer, but was bleached by strong oxidants (KMnO4, H2O2 and NaOCl). Sodium benzoic acid, tartaric acid, table salt and cane sugar affected it slightly. Spectroscopic analysis of CBP in relation with its structure was also discussed. This is the first report on the characterization of pigment obtained from C. burmannii 'peel.