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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| Vydané v: | Food chemistry Ročník 340; s. 127983 |
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| Hlavní autori: | , , , , , |
| Médium: | Journal Article |
| Jazyk: | English |
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England
Elsevier Ltd
15.03.2021
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| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
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| Abstract | •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. |
|---|---|
| AbstractList | •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. 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. 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.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. 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. |
| ArticleNumber | 127983 |
| Author | Dewettinck, Koen Muhammad, Dimas Rahadian Aji Pieters, Luc Foubert, Kenn Tuenter, Emmy Patria, Graha Darma |
| Author_xml | – sequence: 1 givenname: Dimas Rahadian Aji surname: Muhammad fullname: Muhammad, Dimas Rahadian Aji email: dimasrahadian@staff.uns.ac.id organization: Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium – sequence: 2 givenname: Emmy orcidid: 0000-0003-3765-0341 surname: Tuenter fullname: Tuenter, Emmy email: emmy.tuenter@uantwerpen.be organization: Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerp (Wilrijk), Belgium – sequence: 3 givenname: Graha Darma surname: Patria fullname: Patria, Graha Darma organization: Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium – sequence: 4 givenname: Kenn surname: Foubert fullname: Foubert, Kenn email: kenn.foubert@uantwerpen.be organization: Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerp (Wilrijk), Belgium – sequence: 5 givenname: Luc orcidid: 0000-0002-8288-4254 surname: Pieters fullname: Pieters, Luc email: luc.pieters@uantwerpen.be organization: Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Campus Drie Eiken, Universiteitsplein 1, 2610 Antwerp (Wilrijk), Belgium – sequence: 6 givenname: Koen surname: Dewettinck fullname: Dewettinck, Koen email: Koen.Dewettinck@ugent.be organization: Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium |
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| Keywords | 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) |
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| Snippet | •C. burmannii extracts contained various phenolic compounds.•The effect of the different extraction method was revealed.•Cryo-SEM analysis showed the... This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate.... |
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| SubjectTerms | 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 |
| Title | Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate |
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