ANTIOXIDANT PROPERTIES OF CINNAMON SPICE
Аутори
Vuković, SandraMoravčević, Đorđe
Marinković, Dejana
Jelačić, Slavica
Vujošević, Ana
Kilibarda, Sofija
Milinčić, Danijel
Kostić, Aleksandar Ž.
Остало (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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
Извор:
1 st European Symposium on Phytochemicals in Medicine and Food 1-EuSPMF, 2022, 56-56Издавач:
- University of Belgrade‐Faculty of Agriculture Belgrade, Serbia
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - 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 .