Evaluation of the Antioxidant and Chelating Activities of Cinnamon Extract
Subject Areas : Microbiology
Leila Kamali Roosta
1
(دانشجوی دکتری دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، گروه علوم و صنایع غذایی، تهران، ایران)
Mehrdad Ghavami
2
(استاد دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، تهران، ایران)
Amir Hossein Elhami Rad
3
(استادیار دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، سبزوار، ایران)
Reza Azizinezhad
4
(استادیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده کشاورزی و منابع طبیعی، تهران، ایران)
Keywords: antioxidant, Chelating Agent, Cinnamon, Extract, Oxidation,
Abstract :
Introduction: Spices in addition to their flavor contribution are important sources of natural antioxidants. Therefore, due to the possible undesirable effects of synthetic antioxidants, the natural antioxidants that are present in fruits and vegetables and have been consumed by man for years are preferred. In this project the antioxidant activity of cinnamon extract a popular spice used as a flavoring agent is evaluated.Materials and Methods: Acetone and methanolic extracts of cinnamon were obtained by the application of cold solvent method. Extraction efficiency was determined and total content of phenolic compounds were measured using Folin Ciocalteau method. Different concentrations of extracts at 0.02%, 0.04%, 0.06%, 0.08% & 0.1% were added to tallow a substrate free of natural antioxidant and the stabilities of the samples were determined. Peroxide value and induction period measurements were used as means to evaluate the antioxidant activities. The results were compared with a synthetic antioxidant; TBHQ at 0.01% concentration. The best concentration of extracts having antioxidant activity (0.1% concentration), was examined forchelation of copper metal in tallow as the substrate.Results: Extraction efficiency of cinnamon extract using methanol was higher than acetone, but the amount of phenolic compounds was higher when acetone was employed. The evaluation of the antioxidant activity of the extracts on tallow indicated that the activity was concentration dependent and the activity was increased as higher concentrations of the extracts were applied. The acetone extract at 0.1% concentration showed the highest activity after the synthetic antioxidant, TBHQ at 0.01% concentration. The addition of Cu in the formof its copper salt to tallow in combination with the extracts at 0.1% concentration indicated that these compounds might be regarded as chelating agents and the extract obtained by acetone was more effective in term of chelating property.Conclusion: Cinnamon extract in addition to the antioxidant activity, has chelating property on copper, and might be employed as a source of natural antioxidant and metal chelating agents.
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