Fevereiro 2015 vol. 1 num. 2 - XX Congresso Brasileiro de Engenharia Química
Artigo - Open Access.
ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF SUPERCRITICAL AND CONVENTIONAL EXTRACTS OF CINNAMON (Cinnamomum cassia)
Cinnamon is one of the most appreciated spices for flavoring food products. The objectives were to characterize cinnamon extracts and evaluate its antioxidant activities. Extraction was performed using supercritical fluid extraction (SFE), hydro-distillation (HD) and ultrasound extraction (UE). Cinnamon extract yields reached values of 8 ± 1% (w/w) for UE, 1.6 ± 0.1% (w/w) for SFE and 1.4 ± 0.3% (w/w) for HD. The antioxidant activity of extracts was evaluated by DPPH and the bleaching system β-carotene/linoleic acid (C/L). The best results of EC50 were obtained by UE with ethanol (43 μg/mL) and with water (48 μg/mL) and the best result for the C/L method was obtained by UE with ethanol (19 ± 0.2%). Total phenolic content was measured by Folin Ciocalteau method and the best result was obtained by UE with water (137 ± 29 mg GAE/g). The identification of extract compounds obtained by SFE was performed by GC analysis and the main compound identified was the cinnamic aldehyde.
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SÁ, A. G. A.; COMIM, S. R. R.; FERREIRA, S. R. S.; "ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF SUPERCRITICAL AND CONVENTIONAL EXTRACTS OF CINNAMON (Cinnamomum cassia)", p. 3185-3192 . In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2].
São Paulo: Blucher,
ISSN 2359-1757, DOI 10.5151/chemeng-cobeq2014-0191-26591-141017
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