Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

Muhammad, Dimas Rahadian Aji; Tuenter, Emmy; Patria, Graha Darma; Foubert, Kenn; Pieters, Luc; Dewettinck, Koen

doi:10.1016/j.foodchem.2020.127983

Cited by 71 publications

(43 citation statements)

References 28 publications

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“…Chromatographic analysis of the obtained extract is usually carried out with the use of gas chromatography techniques, mainly GC-MS [10,[19][20][21][22][24][25][26][29][30][31], but also GC [22,28], GC-FID [19,20,23], or GCxGC-TOFMS [18]. Additionally, liquid chromatography is used for the analysis of cinnamon extracts, including HPLC [12,27], reversed-phase high-performance liquid chromatography (RP-HPLC) [13], liquid chromatography with tandem mass spectrometry (LC-MS/MS) [32], and ultraperformance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) [33]. Other examples of methods used in extract analyses are the Folin-Ciocalteu colorimetric method [13,34] and direct analysis in real-time mass spectrometry (DART-MS) [35].…”

Section: Bioactive Compounds Determined In Cinnamon Determination Methods For Compounds Naturally Occurring In Cinnamonmentioning

confidence: 99%

The Potential Role of Cinnamon in Human Health

Błaszczyk

Rosiak

Kałużna–Czaplińska

2021

Forests

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Cinnamon is an unusual tropical plant belonging to the Lauraceae family. It has been used for hundreds of years as a flavor additive, but it has also been used in natural Eastern medicine. Cinnamon extracts are vital oils that contain biologically active compounds, such as cinnamon aldehyde, cinnamic alcohol, cinnamic acid, and cinnamate. It has antioxidant, anti-inflammatory, and antibacterial properties and is used to treat diseases such as diabetes and cardiovascular disease. In folk medicine, cinnamon species have been used as medicine for respiratory and digestive disorders. Their potential for prophylactic and therapeutic use in Parkinson’s and Alzheimer’s disease has also been discovered. This review summarizes the available isolation methods and analytical techniques used to identify biologically active compounds present in cinnamon bark and leaves and the influence of these compounds in the treatment of disorders.

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Section: Bioactive Compounds Determined In Cinnamon Determination Methods For Compounds Naturally Occurring In Cinnamonmentioning

confidence: 99%

The Potential Role of Cinnamon in Human Health

Błaszczyk

Rosiak

Kałużna–Czaplińska

2021

Forests

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“…Chocolates is continuously developed by the food scientists and industries, particularly in order to fulfil the demand of consumers. Some product developments focus on the incorporation of functional materials such as herbs, spices as well as probiotics [17,18,19,20]. In the effort of innovative chocolate formula, it is important to note that the food industry must still give serious attention on the regulation issued by regulatory.…”

Section: Brief History Of Chocolatementioning

confidence: 99%

Revisiting the Development of Probiotic-based Functional Chocolates

Muhammad

Rahayu

Fibri

2021

RAS

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“…Kayu manis merupakan rempah pemberi cita rasa (flavor) di industri farmasi, kosmetik dan pangan serta sebagai obat tradisional maupun pengobatan modern (Sangal, 2011;Dhubiab, B. E., 2012) Kayu manis telah diketahui mengetahui senyawa bioaktif yang bermanfaat bagi kesehatan manusia. Kayu manis mengandung senyawa bioaktif seperti polifenol (termasuk flavonoid, tanin) dan senyawa minyak atsiri fenolik serta kumarin, polimer proantosianin tipe A dan heterodimeer terprotonasi gugus flavon-3ol, katekin, epikatekin, prosianidin B2, kuersetin, 3,4-dihidroksibenzaldehid, dan asam sinamat sebagai senyawa antioksidan utama (Ervina et al, 2016;Ervina et al, 2019;Kim et al, 2016;Muhammad et al, 2020;Sikand et al, 2015). Dalam studi tentang manfaat kayu manis untuk mencegah diabetes dan penyakit Alzheimer, Peterson et al, (2009) menemukan bahwa ekstrak air kulit kayu manis mengandung polifenol.…”

Section: Pendahuluanunclassified

Aktivitas Antioksidan Ekstrak Etanol Kayu Manis (Cinnamomum burmani) Secara In Vitro / Antioxidant Activities Of Cinnamon (Cinnamomum burmani) In Vitro

Antasionasti¹,

Jayanto²

2021

jfu

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ABSTRACT Cinnamon (Cinnamomum burmani) is a spice that can be used as an additive in food and cakes as well as a pharmaceutical ingredient in the pharmaceutical industry. Therefore, the exploration of cinnamon as a natural antioxidant is highly needed. The study aims is to investigate the antioxidant activity of cinnamon using the DPPH, ABTS radical assay and ferric reducing activity power (FRAP) as well as total phenolic and total flavonoids. Cinnamon was extracted using the maceration technique by ethanol 96% as a solvent and tested for antioxidant activity. The antioxidant activity of DPPH, ABTS, and FRAP that showed by the ethanol extract of cinnamon were 1.939 ± 0.055 ?g/mL; 2,235 ± 0.014 ?g/mL; and 1415.705 ± 38.609 mg of ascorbic acid/gram extract, respectively. The antiradical activity of the ethanol extract of cinnamon was lower than vitamin C, namely 0.554 ± 0.003 ?g/mL (DPPH) and 0.813 ± 0.028 ?g/mL (ABTS). The antioxidant activity provided by the ethanol extract of cinnamon was influenced by the total phenolic content and total flavonoids, respectively 75.685 ± 1.408 % EAG and 60,546 ± 0,670% EK. Cinnamon has very strong antioxidant activity, contains high amounts of total phenolic and total flavonoids so that it has the potential to be a food additive (antioxidant) in the food and pharmaceutical industries.

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Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

Cited by 71 publications

References 28 publications

The Potential Role of Cinnamon in Human Health

The Potential Role of Cinnamon in Human Health

Revisiting the Development of Probiotic-based Functional Chocolates

Aktivitas Antioksidan Ekstrak Etanol Kayu Manis (Cinnamomum burmani) Secara In Vitro / Antioxidant Activities Of Cinnamon (Cinnamomum burmani) In Vitro

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