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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
- Source :
- Food Chemistry. 231:356-364
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two representative active compounds of chocolate (epicatechin, catechin) were combined with seven of cinnamon (gallic acid, tannic acid, quercetin, sinapic acid, cinnamic acid, eugenol and cinnamaldehyde) in multilevel ratios. The results indicate that the addition of the cinnamon extract significantly increased the antioxidant activity of the cocoa extract. The interaction ranged from synergetic to antagonistic. The interaction was less synergetic when cinnamon extract was added in higher proportion. The interaction of their constituents substantially influenced the antioxidant activity of the mixture and was dependent on the ratio. The kinetics' study could elucidate how the polyphenols work in a mixture.
- Subjects :
- Cacao
Cinnamomum zeylanicum
Plant Extracts
Cocoa Extract
Polyphenols
food and beverages
Catechin
04 agricultural and veterinary sciences
General Medicine
Ascorbic acid
040401 food science
Antioxidants
Cinnamaldehyde
Cinnamic acid
Analytical Chemistry
Eugenol
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Polyphenol
Organic chemistry
Gallic acid
Food science
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 231
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....ac88dd3e8fabafe49ddbbaf716c7d01d