The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract

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SOHRABPOUR S.; ESMAEILZADEH KENARI R.; RAFTANI AMIRI Z.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 335-347

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Title

The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract

Author(s)

SOHRABPOUR S. | ESMAEILZADEH KENARI R. | RAFTANI AMIRI Z. | Issue Writer Certificate

Keywords

UltrasoundQ2

Supercritical fluid extractionQ1

Cinnamon extractQ1

Antimicrobial activityQ1

Antioxidant activityQ1

Abstract

According to various reported problems, consumers' interest for using natural food additive and preservative agents instead of synthetic ones has become inevitable. In this paper, after determining the total phenolic compound, Antioxidant activity of samples was investigated using three various methods of DPPH, FRAP and B-carotene bleaching power, and then, total tocopherol of the samples was measured for treated samples of two Ultrasound assisted and Supercritical fluid extraction procedures. Results proved that Ultrasound (45° C, 30 minutes) was able to extract more phenolic compounds than subcritical fluid extraction (100bar, 55° C, VCo2 =16 gr/min, VEthanol= 14ml/min, time: 3 hours). As the result of that, Ultrasound assisted extraction expressed more antioxidant power than Supercritical fluid extractino in all three antioxidant assays. Comparing antioxidant power of both extracts with synthetic antioxidant (TBHQ) proved various results in different concentrationssuch that all treated samples less than 2000ppm indicated higher Antioxidant activity than Ultrasound assisted extraction (Respectively70. 57± 16. 96, 60. 26± 16. 96%). A part from Antioxidant activity, Antimicrobial activity (MIC-MBC) of extracts examined on four various bacteria of both gram positive (Bacillus subtilis, Staphylococcus aureus) and negative (Escherichia Coli, Pseudomonas aeruginosa) pathogenic ones. Results detected that 500ppm (the lowest concentration of this work) was the same concentration for both MIC and MBC assays.

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APA: Copy

SOHRABPOUR, S., ESMAEILZADEH KENARI, R., & RAFTANI AMIRI, Z.. (2019). The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 335-347. SID. https://sid.ir/paper/71558/en

Vancouver: Copy

SOHRABPOUR S., ESMAEILZADEH KENARI R., RAFTANI AMIRI Z.. The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):335-347. Available from: https://sid.ir/paper/71558/en

IEEE: Copy

S. SOHRABPOUR, R. ESMAEILZADEH KENARI, and Z. RAFTANI AMIRI, “The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 335–347, 2019, [Online]. Available: https://sid.ir/paper/71558/en

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