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
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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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
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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
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