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Background: Recent developments in extraction techniques of natural materials for the value added compounds viz., pigments, volatile oil, bioactive compounds include application of ultra sonication, high pressure extraction, pulsed electric field application, microwave-assisted extraction and enzyme assisted extraction. Essential oil & bioactive compounds from spices are gaining lot of importance recently in view of the health benefits they posses. Enhanced extraction of cinnamon volatile oil by one of the emerging technologies viz., microwave application and its impact on flavour compounds and polyphenols is aimed at in this paper.
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Kumar et al. (2015) studied this question.
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