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The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.
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참고문헌 (21)
참고문헌 신청
AOAC / 1990 / Official method of analysis / Association of Official Analytical Chemists. (No. 934.06)
Benzi IFF / 1996 / The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The frap assay / Anal. Biochem 239:70~76
Carr AG / 2011 / A review of subcritical water as a solvent and its utilisation for the processing of hydro-phobic organic compounds / Chemical Eng. J 172:1~17
Corrales M / 2008 / Extraction of anthocyanins from graph by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison / Innov. Food Sci. Emer. Technol 9:85~91
Dodonne S / 2009 / Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DOOP, ABRS, FRAP, SOD, and ORAC assays / J. Agri. Food Chem 57:1768~1774
Benzi IFF / 1996 / The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The frap assay / Anal. Biochem 239:70~76
Carr AG / 2011 / A review of subcritical water as a solvent and its utilisation for the processing of hydro-phobic organic compounds / Chemical Eng. J 172:1~17
Corrales M / 2008 / Extraction of anthocyanins from graph by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison / Innov. Food Sci. Emer. Technol 9:85~91
Dodonne S / 2009 / Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DOOP, ABRS, FRAP, SOD, and ORAC assays / J. Agri. Food Chem 57:1768~1774
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