EVALUATION OF THE ANTIOXIDANT AND CHELATING ACTIVITIES OF CINNAMON EXTRACT

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KAMALI ROOSTA L.; GHAVAMI M.; ELHAMI RAD A.H.; AZIZINEZHAD R.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:2 (42) Page(s): 37-46

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Title

EVALUATION OF THE ANTIOXIDANT AND CHELATING ACTIVITIES OF CINNAMON EXTRACT

Author(s)

KAMALI ROOSTA L. | GHAVAMI M. | ELHAMI RAD A.H. | AZIZINEZHAD R. | Issue Writer Certificate

Keywords

ANTIOXIDANTQ2

CHELATING AGENTQ2

CINNAMONQ2

EXTRACTQ2

OXIDATIONQ1

Abstract

Introduction: Spices in addition to their flavor contribution are important sources of natural ANTIOXIDANTs. Therefore, due to the possible undesirable effects of synthetic ANTIOXIDANTs, the natural ANTIOXIDANTs that are present in fruits and vegetables and have been consumed by man for years are preferred. In this project the ANTIOXIDANT activity of CINNAMON EXTRACT a popular spice used as a flavoring agent is evaluated.Materials and Methods: Acetone and methanolic EXTRACTs of CINNAMON were obtained by the application of cold solvent method. EXTRACTion efficiency was determined and total content of phenolic compounds were measured using Folin Ciocalteau method. Different concentrations of EXTRACTs at 0.02%, 0.04%, 0.06%, 0.08% & 0.1% were added to tallow a substrate free of natural ANTIOXIDANT and the stabilities of the samples were determined. Peroxide value and induction period measurements were used as means to evaluate the ANTIOXIDANT activities. The results were compared with a synthetic ANTIOXIDANT; TBHQ at 0.01% concentration. The best concentration of EXTRACTs having ANTIOXIDANT activity (0.1% concentration), was examined for chelation of copper metal in tallow as the substrate.Results: EXTRACTion efficiency of CINNAMON EXTRACT using methanol was higher than acetone, but the amount of phenolic compounds was higher when acetone was employed. The evaluation of the ANTIOXIDANT activity of the EXTRACTs on tallow indicated that the activity was concentration dependent and the activity was increased as higher concentrations of the EXTRACTs were applied. The acetone EXTRACT at 0.1% concentration showed the highest activity after the synthetic ANTIOXIDANT, TBHQ at 0.01% concentration. The addition of Cu in the form of its copper salt to tallow in combination with the EXTRACTs at 0.1% concentration indicated that these compounds might be regarded as CHELATING AGENTs and the EXTRACT obtained by acetone was more effective in term of chelating property.Conclusion: CINNAMON EXTRACT in addition to the ANTIOXIDANT activity, has chelating property on copper, and might be employed as a source of natural ANTIOXIDANT and metal CHELATING AGENTs.

Cites

مروری بر خواص دارویی و کاربردی دارچین

References

QUALITATIVE EVALUATION OF IRANIAN MUTTON TALLOW. AS A SOURCE OF EDIBLE FAT

Cite

APA: Copy

KAMALI ROOSTA, L., GHAVAMI, M., ELHAMI RAD, A.H., & AZIZINEZHAD, R.. (2014). EVALUATION OF THE ANTIOXIDANT AND CHELATING ACTIVITIES OF CINNAMON EXTRACT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(2 (42)), 37-46. SID. https://sid.ir/paper/143213/en

Vancouver: Copy

KAMALI ROOSTA L., GHAVAMI M., ELHAMI RAD A.H., AZIZINEZHAD R.. EVALUATION OF THE ANTIOXIDANT AND CHELATING ACTIVITIES OF CINNAMON EXTRACT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(2 (42)):37-46. Available from: https://sid.ir/paper/143213/en

IEEE: Copy

L. KAMALI ROOSTA, M. GHAVAMI, A.H. ELHAMI RAD, and R. AZIZINEZHAD, “EVALUATION OF THE ANTIOXIDANT AND CHELATING ACTIVITIES OF CINNAMON EXTRACT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 2 (42), pp. 37–46, 2014, [Online]. Available: https://sid.ir/paper/143213/en

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