Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Muhammad, Dimas Rahadian Aji; Lemarcq, Valérie; Alderweireldt, Elien; Vanoverberghe, Pauline; Praseptiangga, Danar; Juvinal, Joel; Dewettinck, Koen

doi:10.1007/s13197-019-04206-6

Cited by 37 publications

(19 citation statements)

References 36 publications

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“…The most common method used to prepare cinnamon extract (oils) is hydrodistillation, a steam distillation in a Clevenger-type apparatus [18][19][20][21][22][23][24][25]. Small fragments of bark, leaves, or fruits are subjected to extraction.…”

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

confidence: 99%

“…For bark extraction, it is also possible to use a wide range of other extraction techniques, including distillation [26], steam distillation [27], supercritical CO 2 extraction [28], subcritical extraction [12,29], extraction in Soxhlet apparatus [27], water extraction [16,30], and extraction in Soxhlet apparatus. 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].…”

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

confidence: 99%

“…All the discussed analysis methods allow the determination of a number of biologically active compounds. As previously mentioned, these are mainly cinnamaldehyde [12,[24][25][26][27][28][29][30][31]35], but also eugenol [10,[19][20][21]23,26,28], linalool [19,[21][22][23], and phenols [34], among others.…”

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

confidence: 99%

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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%

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

confidence: 99%

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

confidence: 99%

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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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“…There has been an increase in bioactive substances investigations in recent times, mainly due to their use in food processing and their potential health benefits [9], [10]. Meanwhile, the use of medicinal plants and spices in the formulations of functional food for traditional enhancement of health or healing diseases has been reported to be promising [10]. There is also growing interest in utilizing essential oils that are derived from plants and spices for food and pharmaceutical applications.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

Praseptiangga¹,

Qomaruzzaman²,

Manuhara³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

Self Cite

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As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.

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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Cited by 37 publications

References 36 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

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

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