Influence of Apparatus Geometry and Environmental Factors on Evaporation Dynamics and Phytochemical Integrity of Ethanolic Extract of Cinnamomum verum

This study investigates the evaporation dynamics of herbal ethanolic extracts, with a focus on Cinnamomum verum (cinnamon) for its novelty in this research. The objective was to examine how evaporation rates and phytochemical stability are influenced by container geometry and environmental conditions. The ethanolic extract of cinnamon was subjected to evaporation in laboratory setups using Test tubes, Conical flasks, Petri plates, China dishes, and Beakers at 37°C. The weight of the samples was recorded at time intervals of 1hr, 2hr, 4hr, 6hr, 12hr, 18hr, and 24hr. Among the five laboratory apparatuses tested, the petri plate exhibited the highest evaporation rate, while the test tube showed the lowest in open conditions. Controlled conditions significantly reduced evaporation in all apparatuses, with the test tube exhibiting the least loss. Thin-layer chromatography (TLC) analysis confirmed better retention of phytochemical constituents in vessels with narrower opening, with consistent Rf values for key cinnamon compounds. This study highlights the influence of laboratory vessel geometry on phytochemical preservation and evaporation, offering a low-cost strategy to enhance the stability of herbal formulations. These findings emphasize the critical role of environmental and geometric factors in the preservation of herbal extracts, offering valuable insights for the optimization of cinnamon-based formulations in pharmaceutical and food industries.