TY  - GEN
AU  - Vuković, Sandra
AU  - Moravčević, Đorđe
AU  - Marinković, Dejana
AU  - Jelačić, Slavica
AU  - Vujošević, Ana
AU  - Kilibarda, Sofija
AU  - Milinčić, Danijel
AU  - Kostić, Aleksandar Ž.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6910
AB  - 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
PB  - University of Belgrade‐Faculty of Agriculture  Belgrade, Serbia
T2  - 1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF
T1  - ANTIOXIDANT PROPERTIES OF CINNAMON SPICE
EP  - 56
SP  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6910
ER  - 

@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"
}

Vuković, S., Moravčević, Đ., Marinković, D., Jelačić, S., Vujošević, A., Kilibarda, S., Milinčić, D.,& Kostić, A. Ž.. (2022). ANTIOXIDANT PROPERTIES OF CINNAMON SPICE. in 1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF
University of Belgrade‐Faculty of Agriculture  Belgrade, Serbia., 56-56.
https://hdl.handle.net/21.15107/rcub_agrospace_6910

Vuković S, Moravčević Đ, Marinković D, Jelačić S, Vujošević A, Kilibarda S, Milinčić D, Kostić AŽ. ANTIOXIDANT PROPERTIES OF CINNAMON SPICE. in 1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF. 2022;:56-56.
https://hdl.handle.net/21.15107/rcub_agrospace_6910 .

Vuković, Sandra, Moravčević, Đorđe, Marinković, Dejana, Jelačić, Slavica, Vujošević, Ana, Kilibarda, Sofija, Milinčić, Danijel, Kostić, Aleksandar Ž., "ANTIOXIDANT PROPERTIES OF CINNAMON SPICE" in 1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF (2022):56-56,
https://hdl.handle.net/21.15107/rcub_agrospace_6910 .