Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts.

Jayaprakasha, G. K. and Negi, P. S. and Jena, B. S. and Mohan Rao, L. J. (2007) Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. Journal of Food Composition and Analysis, 20 (3-4). pp. 330-336.

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Abstract

Recently, a number of studies on the health benefits associated with natural compounds have been demonstrated. Phenolics in fruits, vegetables, herbs and spices possess potent antioxidant, anti-inflammatory, antimutagenic and anticarcinogenic activities. In the present study, the dried fruits of cinnamon were extracted with ethyl acetate, acetone, methanol and water using a Soxhlet extractor. The total phenolics content of the extracts as determined by Folin-Ciocalteu method were found to be the highest in water extract (44.5%) and the lowest in ethyl acetate (14.4%). The antioxidant activity (AA) of the extracts was evaluated through in vitro model systems such as beta-carotene-linoleate, and 1,1-diphenyl-2-picryl hydrazyl (DPPH); the antimutagenicity of these extracts was also assayed against the mutagenicity of sodium azide by Ames test using tester strain of Salmonella Typhimurium (TA100) at different concentrations. In both the model systems, the AA of the extracts was found in the order of water>methanol>acetone>ethyl acetate. All the extracts decreased sodium azide mutagenicity in Salmonella Typhimurium strain (TA100). At 5000mug/plate all the extracts showed strong antimutagenicity. The antimutagenicity of water extract was followed by acetone, methanol and ethyl acetate. The results of the present study indicate that under-utilized and unconventional part of cinnamon is a good source of antioxidant and antimutagenic phenolics. All rights reserved, Elsevier.

Item Type:	Article
Uncontrolled Keywords:	EXTRACTS-; HEALTH-; OXIDATION-; SPICES-; ANTIMUTAGENICITY-; ANTIOXIDATIVE-ACTIVITY; CINNAMOMUM-ZEYLANICUM; CINNAMON-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Human Resource Development Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2011 11:18
Last Modified:	14 Dec 2016 10:11
URI:	http://ir.cftri.res.in/id/eprint/8070

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