Journal
FOOD CHEMISTRY
Volume 94, Issue 4, Pages 520-528Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.11.043
Keywords
free radical scavenging capacity; antioxidant activity; plant extract; phenolic compounds; lipid peroxidation
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The antioxidant activities of the methanolic extract of Cinnamomum verum barks (CBE) were evaluated with reference to antioxidant compounds like butylated hydroxyl anisole, trolox and ascorbic acid. By virtue of their hydrogen donating ability, all of the tested compounds and CBE exhibited reducing power. They were found to be potent in free radical scavenging activity especially against DPPH. radicals and ABTS radical cations. The hydroxyl ((OH)-O-.) and superoxide radicals (O-2(.-)) were also scavenged by the tested compounds. CBE also exhibited metal chelating activity. The peroxidation inhibiting activity of CBE recorded using a linoleic acid emulsion system, showed very good antioxidant activity. (c) 2005 Elsevier Ltd. All rights reserved.
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