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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Food Science and Biotechnology

ISSN

1226-7708

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

KR - Korejská republika

Počet stran výsledku

7

Strana od-do

1201-1207

Kód UT WoS článku

000358801400003

EID výsledku v databázi Scopus

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