Flavonoid contents and antioxidant activities from Cinnamomum species

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 627-632

  Prasad, K Nagendra ^a   Yang, Bao ^a   Dong, Xinhong ^a   Jiang, Guoxiang ^a   Zhang, Haiyan ^a   Xie, Haihui ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Antioxidant activity; Cinnamomum leaf; Flavonoids; Phenolics

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; ANTIOXIDANT POTENTIAL; CINNAMOMUM LEAF; DIODE ARRAY DETECTORS; FLAVONOID CONTENT; FLAVONOIDS; FOOD PREPARATION; HPLC-DAD; IN-VITRO; KAEMPFEROL; MEDICINAL PLANTS; NATURAL ANTIOXIDANTS; PHARMACEUTICAL INDUSTRY; PHENOLICS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SCAVENGING ACTIVITIES; SUPEROXIDE ANIONS; TOTAL PHENOLIC CONTENT;

CHROMATOGRAPHIC ANALYSIS; DRUG PRODUCTS PLANTS; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; NEGATIVE IONS; OXYGEN;

PHENOLS;

CINNAMOMUM; CINNAMOMUM TAMALA; SENNA;

EID: 68949191025     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.009     Document Type: Article

References (32)

1. Amin A., and Yazdanparast R. Antioxidant and free radical scavenging potential of Achillea santolina extracts. Food Chemistry 104 (2007) 21-29
2. Anonymous. The wealth of India vol. 3 (1992), Council of Scientific and Industrial Research, New Delhi, India 580-582
3. Beauchamp C., and Fridovich I. Superoxide dismutase: Improved assays and an assay applicable to acrylamide gels. Analytical Biochemistry 44 (1971) 276-287
4. Bharadwaj D.K., Chand D., Gupta A.K., and Jain R.K. Polyphenolic components of C. tamala. Proceeding of Indian National Science Academy 49 (1983) 413-417
5. Blois M.S. Antioxidants determination by the use of a stable free radical. Nature 181 (1958) 1199-1200
6. Bravo I. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Review 56 (1998) 317-333
7. Duan X., Wu G., and Jiang Y. Evaluation of antioxidant properties of phenolics from litchi fruit in relation to pericarp browning prevention. Molecules 12 (2007) 759-771
8. Fang Z., Zhang Y., Lu Y., Ma G., Chen J., Liu D., et al. Phenolic compounds and antioxidant capacities of bayberry juices. Food Chemistry 113 (2009) 884-888
9. Gupta S., and Prakash J. Studies on Indian green leafy vegetables for their antioxidant activity. Plant Food for Human Nutrition 64 1 (2009) 39-45 10.1007/s11130-008-0096-6
10. Halliwell B. Dietary polyphenols: Good, bad, or indifferent for your health?. Cardiovascular Research 73 (2007) 341-347
11. Jayaprakasha G.K., Rao L.J.M., and Sakaraiah K.K. Volatile constituents from Cinnamomum zeylanicum fruit stalks and their antioxidant activities. Journal of Agriculture and Food Chemistry 51 (2003) 4344-4348
12. Jayaprakasha G.K., Girennavar B., and Patil B.S. Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Bioresource Technology 99 (2008) 4484-4494
13. Kubola J., and Siriamornpun S. Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry 110 (2008) 881-890
14. Lee R., and Balick M.J. Sweet wood - Cinnamon and its importance as a spice and medicine. Explore: The Journal of Science and Healing 1 (2005) 61-64
15. Liu H., Qiu N., Ding H., and Yao R. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Research International 41 (2008) 363-370
16. Meda A., Lamien C.E., Romito M., Millogo J., and Nacoulma O.G. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry 91 (2005) 571-577
17. Miliauskas G., Venskutonis P.R., and Van Beek T.A. Screening of radical scavenging activity of some medical and aromatic plant extracts. Food Chemistry 85 (2004) 231-237
18. Mohsen S.M., and Ammar A.S.M. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chemistry 112 (2009) 595-598
19. Oyaizu M. Antioxidative activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokuhin Kogyo Gakkaishi 35 (1986) 771-775
20. Pan Y., Wang K., Huang S., Wang H., Mu X., He C., et al. Antioxidant activity of microwave-assisted extract of longan (Dimocarpus longan Lour.) peel. Food Chemistry 106 (2008) 1264-1270
21. Prasad N.K., Divakar S., Shivamurthy G.R., and Aradhya S.M. Isolation of a free radical scavenging antioxidant from water spinach (Ipomoea aquatica Forsk). Journal of the Science of Food and Agriculture 85 (2005) 1461-1468
22. Prieto P., Pineda M., and Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry 269 (1999) 337-341
23. Rao C.V., Vijaykumar M., Sairam K., and Kumar V. Antidiarrhoeal activity of standardized extract of Cinnamomum tamala in experimental rats. Journal of Natural Medicine 62 (2008) 396-402
24. Roura E., Andres-Lacueva C.A., Estruch R., and Lamuela-Ravents R.M. Total polyphenol intake estimated by a modified Folin-Ciocalteu assay of urine. Clinical Chemistry 52 (2006) 749-752
25. Siddhuraju P., Mohan P.S., and Becker K. Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): A preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chemistry 79 (2002) 61-69
26. Singh V.P., Pandey R., Yadav B., and Pandey V.B. Flavonoids in Cinnamomum tamala. Natural Product Sciences 8 (2002) 16-17
27. Singh G., Maurya S., deLampasona M.P., and Catalan C.A.N. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology 45 (2007) 1650-1661
28. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Vitriculture 16 (1965) 144-158
29. Wang R., Wang R., and Yang B. Extraction of essential oils from cinnamon leaves and identification of their volitile compound composition. Innovative Food Science and Emerging Technologies 10 (2008) 289-292
30. Yang J.G., Liu B.G., Liang G.J., and Ning Z.X. Structure-activity relationship of flavonoids active against lard oil oxidation based on quantum chemical analysis. Molecules 14 (2009) 46-52
31. Zhang S., Bi H., and Liu C. Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure. Separation and Purification Technology 57 (2007) 275-280
32. Zhao M., Yang B., Wang J., Li B., and Jiang Y. Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities. Food Chemistry 98 (2006) 539-544