Effects of irradiation on natural antioxidants of cinnamon (Cinnamomum zeylanicum N.)

Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

“…The results suggested that the increased activities of SOD, POD and CAT in peppers induced by chitosan-oil coating might possibly be of benefit to disease resistance during storage as well (Xu et al, 2009). Antioxidants are able to delay, retard or prevent oxidation processes by reacting with free radicals, chelating metals and by acting as oxygen scavengers, triplet as well as singlet form and transferring hydrogen atoms to the free radical structure (Kitazuru, Moreira, Mancini-Filho, Delincée, & Villavicencio, 2004). The results reported by Jayaprakasha et al (2007) indicated that cinnamon is a good source of antioxidant and antimutagenic phenolics.…”

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

“…Kitazuru et al (2004) investigated the effect of irradiation of cinnamon at doses of 5-25 kGy. After irradiation, extraction with ether, ethanol and distilled water was performed.…”

Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts

“…Badei et al (2002) reported the possible use of cinnamon as antioxidant in cookies. It has been reported that irradiation of cinnamon did not affect the antioxidant potential of the cinnamon compounds (Kitazuru et al, 2004). Ungsurungsie et al (1984) reported that the ethanol extract of Ceylon cinnamon did not show mutagenic activity and in the presence of liver S9 mix, the mutagenicity of petroleum and chloroform extracts were inactivated.…”