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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Bibliographic Details
Published in:	Food chemistry Vol. 340; p. 127983
Main Authors:	Muhammad, Dimas Rahadian Aji, Tuenter, Emmy, Patria, Graha Darma, Foubert, Kenn, Pieters, Luc, Dewettinck, Koen
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15.03.2021
Subjects:	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
Online Access:	Get full text
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