@misc{
author = "Vuković, Sandra and Moravčević, Đorđe and Marinković, Dejana and Jelačić, Slavica and Vujošević, Ana and Kilibarda, Sofija and Milinčić, Danijel and Kostić, Aleksandar Ž.",
year = "2022",
abstract = "Cinnamomum zeylanicum (syn. C. verum), known as true, Ceylon or Mexican cinnamon is the
evergreen tree, which have many applications: spice, in perfumery, flavoring and
pharmaceutical industries. Cinnamon bark is the most often used part, usually as a powdered
spice or as a component for the extraction of essential oil [1]. Many studies are reported that
cinnamon spice contains bioactive compounds which show antioxidant, antimicrobial and
antifungal properties. The antioxidant properties of cinnamon are attributed to the high
content of phenolic compounds, especially cinnamaldehyde and eugenols, which stand out as
the main antioxidants [2].
In this study, the antioxidant properties of cinnamon spice were investigated using the
following spectrophotometrically assays: CUPRAC, FRAP, TAC and DPPH",
publisher = "University of Belgrade‐Faculty of Agriculture Belgrade, Serbia",
journal = "1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF",
title = "ANTIOXIDANT PROPERTIES OF CINNAMON SPICE",
pages = "56-56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6910"
}