Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

•C. burmannii extracts contained various phenolic compounds.•The effect of the different extraction method was revealed.•Cryo-SEM analysis showed the cavitation effect of ultrasonic extraction.•Significant improvement on the antioxidant activity of white chocolate was found. This study aims at deter...

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Veröffentlicht in:Food chemistry Jg. 340; S. 127983
Hauptverfasser: Muhammad, Dimas Rahadian Aji, Tuenter, Emmy, Patria, Graha Darma, Foubert, Kenn, Pieters, Luc, Dewettinck, Koen
Format: Journal Article
Sprache:Englisch
Veröffentlicht: England Elsevier Ltd 15.03.2021
Schlagworte:
Antioxidant
antioxidant activity
Antioxidants - chemistry
Biflavonoids - analysis
catechin
Catechin - analysis
chemical constituents of plants
Chocolate
Chocolate - analysis
cinnamic acid
Cinnamomum burmanni
Cinnamomum zeylanicum - chemistry
Cinnamon
Cryoelectron Microscopy
encapsulation
epicatechin
Extraction
food chemistry
Food-Processing Industry
health promotion
Hydroxybenzoates - analysis
information
nanoparticles
Oleoresin
Phenols - analysis
Phytochemicals
Phytochemicals - analysis
Plant Extracts - analysis
Plant Extracts - chemistry
Proanthocyanidins - analysis
procyanidins
protocatechuic acid
Quercetin - analogs & derivatives
Quercetin - analysis
quercitrin
solvents
Ultrasonics
Ultrasound
UPLC–HRMS
white chocolate
Rutin (Pubchem CID: 6728944)
Coumarin (Pubchem CID: 323)
Chocolate
Procyanidin B2 (Pubchem CID: 122738)
Antioxidant
Oleoresin
3,4-Dihydroxybenzaldehyde (PubChem CID 8768)
Apigenin (Pubchem CID: 44257831)
Procyanidin B1 (Pubchem CID: 11250133)
p-hydroxybenzaldehyde (Pubchem CID: 126)
UPLC–HRMS
Phytochemicals
Catechin (PubChem CID:73160)
Cinnamic Acid (PubChem CID: 444539)
Quercitrin (Pubchem CID: 5280459)
Protocatechuic acid (Pubchem CID: 72)
Extraction
Cinnamon
Ultrasound
Epicatechin (PubChem CID:72276)
ISSN:0308-8146, 1873-7072, 1873-7072
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Zusammenfassung:•C. burmannii extracts contained various phenolic compounds.•The effect of the different extraction method was revealed.•Cryo-SEM analysis showed the cavitation effect of ultrasonic extraction.•Significant improvement on the antioxidant activity of white chocolate was found. This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon extract. Furthermore, the cinnamon extract was loaded into nanoparticles before adding it to white chocolate. The results show that cinnamon extracts contained phenols up to 310 mg EE and possessed antioxidant activity up to 260 mg TAE per gram of dry extract depending on the extraction mode (i.e., traditional and ultrasonic-assisted method) and the solvent type. The cinnamon extract contained catechin, epicatechin, procyanidin B2, quercitrin, 3,4-dihydroxybenzaldehyde, protocatechuic acid and cinnamic acid at levels of 51, 53, 1396, 13, 1138, 228 and 934 µg/g of dry extract, respectively. The encapsulated cinnamon extract increased the phenolic content of white chocolate from 47.6 to 1060.6 µg EE/g.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2020.127983