Volume 16, Issue 86 (2019)                   FSCT 2019, 16(86): 335-347 | Back to browse issues page

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sohrabpour S, Esmaielzadeh R, Raftani Amiri Z. The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract . FSCT 2019; 16 (86) :335-347
URL: http://fsct.modares.ac.ir/article-7-24841-en.html
The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract
Sepide Sohrabpour 1, Reza Esmaielzadeh2 , Zeynab Raftani Amiri2
1- Agricultural university of Sari , sepidesohrabpour@gmail.com
2- Department of Food Science and Technology, Sari Agriculture and Natural
Abstract:   (2145 Views)
According to various reported problems, consumers' interest for using natural food additive and preservative agents instead of synthetic ones has become inevitable. In this paper, after determining the total phenolic compound, antioxidant activity of samples was investigated using three various methods of DPPH, FRAP and B-carotene bleaching power, and then, total tocopherol of the samples was measured. Results proved that ultrasound was able to extract more phenolic compounds than subcritical fluid extraction. As the result of that, US-extract expressed more antioxidant power than SFE-extract in all three antioxidant assays. Comparing antioxidant power of both extracts with synthetic antioxidant (TBHQ) proved various results in different concentrations. A part from antioxidant activity, antimicrobial activity (MIC-MBC) of extracts examined on four various bacteria of both gram positive and negative pathogenic ones. Results detected that 500ppm (the lowest concentration of this work) was the same concentration for both MIC and MBC assays.
 
Keywords: Cinnamon extract, antimicrobial activity, antioxidant activity
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/09/6 | Accepted: 2019/03/2 | Published: 2019/04/15
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