Flavonoid contents and antioxidant activities from Cinnamomum species

Prasad, K. Nagendra; Yang, Bao; Dong, Xinhong; Jiang, Guoxiang; Zhang, Haiyan; Xie, Haihui; Jiang, Yueming

doi:10.1016/j.ifset.2009.05.009

Cited by 196 publications

(148 citation statements)

References 29 publications

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“…These results were in agreement with the report of Cai et al [40] who reported that phenolic compounds in the aqueous extract of C. cassia bark mainly contained cinnamic acid, protocatechuic acid, courmarin and tannins as major phenolics. Prasad et al [41] reported that five species of Cinnamomum leaves including C. burmanni, C. cassia, C. pauciflorum, C. tamala and C. zeylanica extracted by 50% ethanol contained 3 main flavonoids including quercetin, kaempferol and quercitrin. Moreover, Li et al [42] and Yang et al [43] reported that rutin was a main flavonoid compound found in C. zeylanicum and C. cassia.…”

Section: Contentmentioning

confidence: 99%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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Background: Cinnamomum porrectum leaves, one kind of Cinnamomum family, has recently been used to produce a locally herbal tea. Although C. porrectum essential oil and aqueous extract have been reported to have some biological activities, including antioxidant, antimicrobial, and anti-inflammatory activities, there is no scientific data using the blanching process for the production of herbal tea. Therefore, this experiment aimed to study the effect of hot water blanching before drying process on microstructure, nutrition content of the tea powder, TPC, TFC, antioxidant activities of infusion, as well as the phenolic profile of the extract.Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea.Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing. The fresh leaves and the powders of control and blanched leaves were checked for proximate composition and chlorophyll contents, in addition to color value. The powders were determined microstructure by SEM. The infusions were determined to have color value and total extractable phenolic and flavonoid contents, as well as antioxidant activities. The hydrolyzed extracts of freeze dried infusion were subjected to identify phenolic profile by HPLC. Results: The blanched tea powder yielded a percentage of fat and protein contents higher than untreated due to easier extraction because of the bigger pore size found in microstructure. Chlorophyll content of blanched was decreased compared with the control sample. However, it was found that blanching could greater maintain green color of both powder and infusion.Additionally, blanching helped increased TPC, TFC extractability, and antioxidant activities in all assays except metal chelating property. Based on retention time and peak profile determined by using HPLC, it was found that both control and treated extracts consisted of similar main phenolic and flavonoid compounds however, only kaempferol was found in un-treated. Moreover, hydrolyzed blanched extract showed a higher intensity of 2 unknown compounds than un-treated. Though un-treated provided a higher intensity of pyrogallol, gallic acid, and cinnamic acid, the blanched exhibited a higher intensity of caffeic acid, protocatechuic acid, p-coumaric acid, and rutin. Conclusion:Blanching before drying expanded pore size of dried leaves, increased yield extractability, maintained color value, chlorophylls and increased TPC and TFC which related to antioxidant activities. Blanched extract provided higher intensity of some phenolic compounds than un-treated.

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Section: Contentmentioning

confidence: 99%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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“…The major compounds in the essential oil of C. zeylanicum are cinnamaldehyde, benzaldehyde, limonene, linalool and eugenol (Baratta et al, 1998). It possesses intense antimicrobial (Unlu et al, 2010) and antioxidant (Prasad et al, 2009) properties. Cinnamomum zeylanicum action is mainly attributed to cinnamaldehyde and eugenol, substances that react with lipid and hydroxyl radicals converting them into stable products through their hydrogen-donating ability (Jayaprakasha et al, 2007) and inhibit production of essential enzymes by the bacteria due to the presence of a carbonyl group that binds and inactivates them and/or cause damage to the cell wall of the bacteria (Di Pasqua et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Simitzis

Bronis

Mountzouris

et al. 2014

Animal

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A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P > 0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation ( P > 0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ ( P > 0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

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“…The antioxidant activity of S. surattense might be attributed to the presence of phytochemicals such as flavonoids and phenolic compounds. Flavonoids possess a broad spectrum of chemical and biological activities including radical scavenging properties [26] . The antioxidative activity of S. surattense may be due to the reduction of hydroperoxides, inactivation of free radicals, or combination both.…”

Section: Discussionmentioning

confidence: 99%