An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract

Authors
sepide sohrabpour 1
Reza Esmaielzadeh 2
Zeynab Raftani Amiri 2
1 Agricultural University of Sari
2 Sari University
Abstract
Essential of replacing natural compounds with synthetic ones has become more important. Participation of phenolic compounds in natural plant sources in antioxidant and antimicrobial activities caused to determine not only total phenolic and tocopherol compounds, but also antiradical capacity via three various methods such as free radical scavenging DPPH, ferric reducing power FRAP and beta carotene bleaching power of maceration (SO) and subcritical water extraction (SWE) methods of cinnamon extract further than antimicrobial properties of it on both gram negative and positive bacterium. Results proved various amounts with significant difference of total phenolic and tocopherol compounds of two various extraction methods. While SO-extract contained higher phenolic compounds, higher total tocopherol compounds were measured in SWE-extract. Results of all three antioxidant assays indicated that both extracts proved different antioxidant power comparing with TBHQ. The lowest concentration of SO-extract (500ppm) had a bactericide effect on all investigated bacterium in this work. Whereas, 500 ppm of SWE-extract was able to effect only Staphylococcusaureus as a gram positive bacteria, but not others.
Keywords
Maceration
subcritical water extraction
Antimicrobial activity
antioxidant activity 

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 86
April 2019
Pages 349-359