Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Muhammad, Dimas Rahadian Aji; Praseptiangga, Danar; Walle, Davy Van de; Dewettinck, Koen

doi:10.1016/j.foodchem.2017.03.128

Cited by 75 publications

(44 citation statements)

References 37 publications

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“…[163] The use of cinnamon for the formulation of functional foods was explicitly mentioned by a number of researchers. [79,93] Considering the current evidence of potential health benefits of cinnamon, this present review is in accordance with the results of all those studies. The availability of information about the safety concerns and the consumer acceptance of cinnamon also support the hypothesis that cinnamon can potentially be used as an ingredient in functional foods.…”

Section: Research Gaps and Future Prospectssupporting

confidence: 87%

“…They found that the cinnamon-coffee mixture initiated an antagonistic response on the antiradical-scavenging parameter but showed a synergistic interaction in the LOX activity parameter. The antioxidant interaction between cinnamon and cocoa has been well demonstrated by Muhammad et al [93] Their study clearly pointed to the necessity of not only considering the bioactivity of the cinnamon but also assessing the interaction between cinnamon and the food matrix because the real effect of cinnamon in a complex food system could be significantly different than expected. Huang et al [166] explained that in vivo-related problems, such as bioaccessibility and bioavailability of the additional functional ingredients, are the other serious issues in food formulation.…”

Section: Research Gaps and Future Prospectsmentioning

confidence: 88%

“…From the ABTS assay, it can be concluded that ABTS radical monocation can be generated directly in stable form from potassium peroxodisulfate in the presence of cinnamon. [93] The metal ion chelating capacity of cinnamon involves the reduction of the concentration of oxidation-catalyzing transition metals in the tested sample. The chelating agents are effective as secondary antioxidants since they reduce the redox potential of a solution.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…[94] The FRAP assay is based on the reduction of Fe 3+ to Fe 2+ , while the DPPH assay is based on the reduction of the radical by hydrogen atom transfer from H − donors. [93] The ability of cinnamon to scavenge superoxide anion radicals is also based on hydrogen donors. According to Uddin et al, [94] this stabilization of scavenged superoxide anion radicals by antioxidant compounds is worth noting, since superoxide radicals are known to be very harmful to cellular components as it is a precursor to reactive species that cause alteration and dysfunction of many cellular components.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Section: Research Gaps and Future Prospectssupporting

confidence: 87%

Section: Research Gaps and Future Prospectsmentioning

confidence: 88%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

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Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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“…Diantaranya adalah Wirawan (2014) (Rasuluntari et al, 2016), dan minyak atsiri kayu manis (Ilmi et al 2017) pada milk chocolate bar, dan dark chocolate bar dengan penambahan minyak atsiri kayu manis (Dwijatmoko et al, 2016), serta kajian terkait interaksi antara antioksidan alami dari kayu manis dan kakao dalam campuran biner dan kompleks (Muhammad et al, 2017). Namun demikian, penelitian terkait pemanfaatan bubuk kayu manis (Cinnamomum burmannii) dalam produk dark chocolate bar masih terbatas.…”

Section: Pendahuluanunclassified

Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii)

2018

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Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co‐Loaded Submicron Emulsions

Huang

Wang

Sun

et al. 2018

Euro J Lipid Sci & Tech

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Flaxseed oil and quercetin have received extensive attention in food industry. However, their poor solubility in water and stability are major limitations for their application in functional foods. In this work, we encapsulated flaxseed oil and quercetin into submicron emulsions by high pressure homogenization method to overcome their shortcomings in application. The loading of flaxseed oil in submicron emulsions was 10% and the solubility of quercetin in water is increased by at least 1300 folds. In vitro antioxidant study indicated that the addition of flaxseed oil could increase the antioxidant activity of quercetin. During in vitro digestion, the smaller the particle size of submicron emulsions, the faster the digestive rate of flaxseed oil and the higher the bio‐accessibility of quercetin. Furthermore, accelerated oxidation study revealed that quercetin could protect flaxseed oil effectively. Besides, metallic ions stability study illustrated that the influence of Na+ on the emulsion stability is smaller than that of Ca2+ and high Ca2+ concentration could lead to stratification of the submicron emulsions. The storage stability shows that the prepared submicron emulsions can be stored for 8 weeks at three different temperatures. Hence, submicron emulsion can be a promising vehicle for delivery of flaxseed oil and quercetin. Practical Applications: Submicron emulsions can be used to improve the water solubility and bioavailability of lipophilic nutrients. The combination of flaxseed oil and quercetin in submicron emulsions can compensate for their individual shortcomings in application and exert synergistic beneficial actions on human health. Furthermore, this technology is easy in operation and can be realized in industry. Flaxseed oil and quercetin co‐loaded submicron emulsions can be applied in milk and liquid beverages in food industry. Submicron emulsions are fabricated to enhance the delivery of flaxseed oil and quercetin. The smaller the particle size of submicron emulsions, the faster the digestive rate of flaxseed oil and the higher the bio‐accessibility of quercetin. Quercetin can protect flaxseed oil against oxidation effectively. The antioxidant effect of quercetin is found to be better than commonly used antioxidants.

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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Cited by 75 publications

References 37 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Kajian Tingkat Penerimaan Panelis pada Dark Chocolate Bar dengan Penambahan Bubuk Kayu Manis (Cinnamomum burmannii)

Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co‐Loaded Submicron Emulsions

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