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Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906299" target="_blank" >RIV/62156489:43210/15:43906299 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1007/s10068-015-0154-4" target="_blank" >http://dx.doi.org/10.1007/s10068-015-0154-4</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1007/s10068-015-0154-4" target="_blank" >10.1007/s10068-015-0154-4</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts

  • Original language description

    Extraction of the phenolic compounds, cinnamic and benzoic acid derivates, from Cinnamonum cassia (Nees & T.Nees) J.Presl was carried out. Classical solvent extraction, ultrasonication, maceration, and shaking methods were compared. Phenolic compounds were identified based on ultrahigh-performance liquid chromatography with photodiode array detector. The optimum solvent percentage was 60% (v/v) ethanol (EtOH) in a ratio of 1:20 with the cinnamon sample weight. The optimum extraction time was 90 min, andthe optimum extraction temperature was 50A degrees C. Under optimized conditions, the highest phenolic contents were 2.263 +/- 0.089 mg/g of free acids for sinapic acid, and the contents of cinnamic acid were 0.103 +/- 0.031 mg/g of free acids. The antioxidant capacity of the extract produced using the best extraction conditions was 14.337 +/- 4.662 mmol/g and the total phenolic content was 1.918 +/- 0.528 mmol/g.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    CB - Analytical chemistry, separation

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2015

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Science and Biotechnology

  • ISSN

    1226-7708

  • e-ISSN

  • Volume of the periodical

    24

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    KR - KOREA, REPUBLIC OF

  • Number of pages

    7

  • Pages from-to

    1201-1207

  • UT code for WoS article

    000358801400003

  • EID of the result in the Scopus database