Abstract:
Recent scientific evidences have highlighted diet and health linkage as one of the key approaches to shield numerous metabolic dysfunctions. Spices and their bioactive components are more promising attractions for their inclusion in diet-based regimes to improve human health. The current research was aimed to investigate the antioxidant potential of cinnamon extract. For the purpose, cinnamon sticks were procured from Metro Cash and Carry while palm oil was obtained from United Ghee Industries Ltd., Faisalabad. The resultant extract was analyzed for its antioxidant activity through total phenolic content (TPC), free radical scavenging activity (DPPH assay), and total antioxidant activity was measured by ferric reducing antioxidant power (FRAP) test. The results indicated that TPC, DPPH and FRAP values were 355.01±8.34 mg GAE/g, 90.18±2.12 (%) and 132.82±3.12 (µmol/g), respectively. To check the effect of cinnamon extract on the shelf life of oil, the extract was added in the oil at different levels i.e., 0.05, 0.10, 0.15, 0.20 and 0.25%, to compare the antioxidant potential of the extract whereas to acted as control and TBHA @ 0.1% was used as synthetic antioxidant in the oil samples. Afterwards the oil samples were analysed for peroxide value (PV), free fatty acid content, (FFA) thiobarbituric acid (TBA) value and iodine value (IV) to check rancidity, after every seven days during the storage period of four weeks (28 days). The statistical analysis indicated that all these parameters were significant with respect to treatments and storage. The cinnamon extract proved effective in reducing the lipid oxidation of palm oil.
Page(s):
159-159
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022