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  3. Laboratory evaluation of compounds and antioxidant effects of commercial cinnamon essential oil

Laboratory evaluation of compounds and antioxidant effects of commercial cinnamon essential oil

Number of pages: 55 File Format: word File Code: 32439
Year: 2013 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Antioxidant activity - Chemical compounds - Cinnamon essential oil - essential oil - Laboratory cinnamon - Laboratory evaluation - Oxidation
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  • Summary of Laboratory evaluation of compounds and antioxidant effects of commercial cinnamon essential oil

    Dissertation (or dissertation) for obtaining a master's degree in the field of food industry

    Food Chemistry Orientation

    Abstract

    This study is designed to compare the chemical composition and antioxidant effect of the laboratory cinnamon essential oil [1] and two commercial essential oils [2]. It was distilled with water and extracted by Cloninger machine. And commercial essential oils were purchased from the local market.

    In order to identify the chemical compounds of the essential oils, a mechanical analysis (GC/MS) was done. The main compounds identified in the laboratory cinnamon essential oil are cinnamaldehyde (77%), cinnamaldehyde dimethylacetate (6.6%), alpha-caffeine (6%) and delta-codenine (3%). The results of the instrumental analysis showed that the main compounds of the laboratory essential oil were different from those of the commercial essential oil, and the main compounds identified in the two commercial essential oils were cinnamaldehyde, transcaryophyllene, linalool, and eugenol, respectively.

    The antioxidant effect of the essential oils was evaluated with three different methods of iron chelation [3], reducing power [4] and anti-radical effect of DPPH. In this regard, the laboratory essential oil was stronger than the two commercial essential oils in the chelation test, but it was statistically weaker than the two commercial essential oils in the two DPPH reductive and anti-radical tests. monoterpene in laboratory essential oil.

    Key words: antioxidant activity, laboratory, commercial, essential oil, cinnamomum zeylanicum

    Chapter 1 Introduction:

    1-1-1 Introduction:

    Oxidation of food, especially oils, causes a decrease in the nutritional value of food and the formation of hydroperoxides, odorous carbonyl compounds, malondialdehydes, alkanes, and alkenes. Also, oxidation can affect the chemical and organoleptic quality of food and cause cancer, diabetes, and cardiovascular diseases in consumers, so the problem of oxidation instability and its prevention through adding Antioxidants are important for the stability of food and maintaining health. (Nilfer et al. [5] 2004)

    A look at the research works carried out in the field of food industry in the world shows that the bulk of this research in the last few years has focused on the issue of foods and health-promoting compounds as well as natural preservatives. The main purpose of using antioxidants as a food additive is to preserve the quality of food and increase its shelf life. The use of antioxidants reduces the waste of raw materials and nutrients and develops the types of fats that can be used in special products. Azadmard (2010)

    However, the reason why synthetic antioxidants work effectively during thermal processes and storage conditions is because of their use The possibility of toxicity is controversial from the point of view of food safety. In such a way that the strongest synthetic antioxidant (TBHQ) [6] is not allowed in Japan, Canada and Europe, and butylated hydroxyanisole (BHA) [7] has also been removed from the list of compounds that are generally recognized as safe (GRAS) [8]. Therefore, research on natural antioxidants as an alternative to synthetic antioxidants is of particular importance. Iqbal and Banger [9] (2007)

    1-2- Objective:

    Cinnamon is widely used as a flavoring agent in food, and in addition, nowadays it is used as a disinfectant for surface wounds, to treat diarrhea and digestive system problems, and to treat colds in medical science. It is also used to treat kidney and stomach discomfort as well as type 2 diabetes. At the same time, it has the same effect as penicillin and is available as an antipyretic in the form of tablets and capsules in pharmacies in the United States and Canada.At the same time, it has the same effect as penicillin and is available as a fever medicine in the form of tablets and capsules in pharmacies in the United States and Canada. In addition to the mentioned cases, cinnamon also has high antioxidant activity and the oil in it has antibacterial and antioxidant properties, and these properties of cinnamon are used as a preservative in food to increase the shelf life of food. .

    Aware of the above-mentioned content, there has been a general tendency towards this plant in Iran for a long time, and today several commercial companies inside the country have started extracting cinnamon essential oil and distributing it nationwide. These essential oils are sold in glass containers and as 100% pure, and sometimes there are complaints from experts regarding the effectiveness of these essential oils compared to essential oils obtained in laboratories. Therefore, considering the importance of this issue, this study is conducted to evaluate the compounds and antioxidant activity of commercial cinnamon essential oil in comparison with the pure essential oil extracted in the laboratory.

    The purpose of this research is to evaluate the commercial cinnamon essential oil in terms of chemical compounds and antioxidant activity, and in the next step is to compare it with the pure essential oil prepared in the laboratory.

     

     

     

     

     

     

    Chapter Two: Overview and overview of sources:

    2-1- Food oxidation:

    Most foods contain fat. Fats have a high nutritional value and are considered a source of energy, but the life of fats is limited and with the passage of time, their properties change and their nutritional value decreases.

    Oils and fats, like many unsaturated substances, are oxidized by air oxygen, and the result of continuous oxidation of the oil is the appearance of pungency[10] with an unpleasant smell and taste, and as a result, the oil becomes unusable. Although corruption in fats may occur for reasons other than oxidation, such as the effect of enzymes or microscopic organisms, from a practical point of view, oxidation is the most important cause of oil corruption, and light, heat, and some impurities such as the presence of water, metals, and pigments accelerate this process. Oils and fats gradually absorb oxygen, and this oxygen absorption continues until the preliminary period, without any change in the smell and taste of the oil. After this period, oxygen absorption is done at a faster rate and then the absorption ratio decreases. Polyunsaturated compounds of oils oxidize faster than monounsaturated and saturated compounds. During the time required for oils to become hot, it is possible that only polyunsaturated compounds will oxidize by themselves, and therefore these compounds are the main focus of spontaneous oxidation of oils (Fatemi, 1378; Qanbarzadeh, 1388). For a long time, it was thought that the product of oxidation is a cyclic peroxide. Farmer and colleagues in the 1940s showed that the substance produced by oxidation is actually a hydroperoxide[1]). According to the proposal of this group, the mechanism of the oxidation process is basically based on the formation of free radicals (Fatemi, 2018).

    The actual mechanism of oxidation is complex and has not been fully clarified, but its main characteristics are known and known. Oxidation of fats produces free radicals, which are considered as catalysts of this process, the primary substrate for these reactions is unsaturated fatty acids. It is multiple and oxygen.

  • Contents & References of Laboratory evaluation of compounds and antioxidant effects of commercial cinnamon essential oil

    List:

    Abstract .. 1

    Chapter One: Introduction

    Introduction .. 2

    Purpose .. 3

    Chapter Two: Summary and review of previous studies:

    2-1- Food oxidation: . 4

    2-1-1- Oxidation mechanism: 5

    2-1-2- formation of hydroperoxide: . 6

    2-1-3-fat oxidation: 8

    2-1-4-effective factors in the oxidation of fats: . 9

    2-1-4-1- Food composition: . 9

             2-1-4-2-temperature: . 9

    2-1-4-3- light: .. 10

    2-1-4-4- oxygen: . 10

    2-1-4-5- Moisture: 10

    2-1-4-6- Catalysts: 10

    2-2- Antioxidant: 11

    2-2-1- Protection factor: 13

    2-2-2- Chemical structure of antioxidants: 13

    2-2-3- Mechanism General action of antioxidants. 15

    2-2-4- Classification of antioxidants according to their function: 15

    2-2-4-1- Primary antioxidant: 15

    2-2-4-2- Secondary antioxidants: 15

    2-2-4-3- Synergists: 16

    2-2-5- Necessary features of food antioxidants: 18

    2-2-6- Classification of antioxidants: 18

    2-2-7-Synthetic antioxidants: 18

    2-2-7-1-hydroxyanisole butylate hydroxytoluene: 18

    2-2-7-2- Grindoxs :.19

    2-2-7-3-ascorbyl palmitate and ascorbic acid:.19

    2-2-7-4- Grindox 117:.20

    2-2-8- Common uses of synthetic antioxidants:.21

    2-2-9- Allowed amounts:..21

    2-2-10- Adverse effects of antioxidants Synthetic oxidants: 22-2-2-11-natural antioxidants: 24-2-11-1-phenolic compounds: 24-2-2-11-2-rosemary (Ros): 25-2-2-11-3 tocopherols (Toc): 26-2-2-11-4 lecithin (Lec):.27

    2-2-11-5- Ascorbyl palmitate (AP:.28

    2-2-12- Application of natural antioxidants.29

    2-2-13- Biological antioxidants:.29

    2-3-Cinnamon:..30

    2-3-1- Botanical overview:.30

    2-3-2- Naming:..30

    2-3-3-History of cinnamon plant:.31

    2-3-4-Cinnamon species:.32

    2-3-5-Chemical compounds:.32

    2-3-6- Medicinal and therapeutic properties:.32 2-3-6-1- Disease Heart:.34

    2-3-6-2- Healing:..34

    2-3-6-3- Infections:.34

    2-3-6-4- Blood purification:.34

    2-3-6-5- Blood circulation:.34

    2-3-6-6- Diabetes:..35

    2-4- Plant essential oils: .35

    2-4-1- Compositions and origin of essential oils: .35

    2-4-2- Characteristics of essential oils: . 36

    2-4-3- The difference between essential oils and normal oils: 36

    2-4-4- Classification of essential oils: 36

    2-4-4-1- Natural essential oils: 36

    2-4-4-2- Semi-natural essential oils: .37

    2-4-4-3- Synthetic essential oils: 37

    2-4-5- Essential oil extraction methods: 37

    2-4-5-1- Distillation methods: 37

    2-4-5-2- Pressing methods: 38

    2-4-5-3- Solvent extraction method: 38

    2-4-5-4- Dioxide extraction method Carbon: 38

    2-4-6- Use of essential oils: 39

    2-4-6- Use of essential oils: 39

    2-4-6-2- Application in industry: 39

    2-4-7- Importance and history of using natural essential oils: 39

    2-4-8- Properties of essential oils: 40. 2-4-9- The role of essential oils in food and their impact on human health: 41- 2-4-10- Cinnamon essential oil: 41- 2-4-11- An overview of the studies: 42- The third chapter of materials and methods: 3-1- Materials: 44-44.

    3-1-1- Preparation of essential oils: .44

    3-1-2- All chemicals used: .44

    3-2- Work method: ..45

               3-2-1- Test of chelation power: . 46

              3-2-2- Regeneration power test: . 47

             3-2-3- DPPH anti-radical effect test: 47

    Chapter 4, results and discussion: 49

    4-1- Device analysis of cinnamon essence: 49

    4-2- Comparison of the antioxidant power of cinnamon essences: 50

    3-2-1- Chelating power test: 50

    3-2-2- Regeneration power test: 52

    3-2-3- Anti-radical effect test: DPPH.53

    Chapter 5 general results:.56

    Abstract: ..57

    List of references: ..58

    Source:

    List of sources:

    Aine Chi, Y. 1368. Vocabulary. Medical terminology and medicinal plants. Tehran University of Tehran Press. 250 pages

    Jabali Javan A, Khosravi Sarkhkalai Z, Rameshgar A, Kadharti MS, Arab F, Mahmoudian S. 1391. Comparison of the antioxidant capacity of three essential oils of cinnamon, cardamom and cumin. Second National Congress of Veterinary Laboratory Sciences, Semnan, December 22-23, 2011. 2013. Investigating the ability of essential oils and different fractions of methanolic extracts of Shirazi thyme, sage, rosemary, khalowash and cinnamon in inhibiting free radicals. Scientific Research Journal of Shahid Sadoughi University of Medical Sciences, Yazd, Volume 20, Number 1, Pages 28-38. Zahedi A. 1373. Plant glossary. Tehran: University Publications, 158 pages. Zargari AD 1376. Medicinal plants. Tehran: University Publications, vol. 4. 220 pages.

    Talibzadeh M. 1389. Traditional Medicine. Tehran: Asman Abhi Publishing House, 200 pages

    Qanbarzadeh B. 1388. Food chemistry, first volume, first edition, Tehran: Nemati Publishing House. 283 pages.

    Kaherman A. 1363. General Botany. Tehran: Tehran University Jihad Publishing House, 135 pages

    Karamet J. 1378. Basics of food chemistry. Isfahan: Isfahan University of Technology Publishing Center, 437 pages

    Karimi R. 1385. Stay young, properties of fruits and medicinal plants. Tehran: Nasim Hayat Publishing, 110 pages

    Karimi H., Akhundzadeh A. 2018. Investigating the effect of chiller on poultry carcasses in terms of contamination with Listeria monocytogenes bacteria in slaughterhouses of West Azarbaijan province. Journal of Food Health, No. 2:67-61.

    Golian, A., M. Salar Moini, 1382. Poultry nutrition, translation, publications of the education and research unit of the agriculture vice-chancellor of Kausar Economic Organization

    Agricultural planning and economics of the support policies research group, Tehran: Ministry of Jihad-Agriculture, vice-chancellor of planning and economics, Institute of Agricultural Economics and Planning Research, 152 pages

    Mozaffarian V. 1375. Dictionary of names of Iranian plants. Tehran: Farhang Masazer publishing house, 158 pages.

    Momini Nobahar Shahrokhi, 1370. Herbal essential oils and their therapeutic effects. Tehran: Tehran University Press, 127 pages. Momoni Nobahar Shahrokhi, 1370. Herbal essential oils and their therapeutic effects. Tehran: Tehran University Press, 127 pages. Agarwal. R, Pant A. K and Prakash. O. 2012. Chemical composition and Biological Activities of Essential oils of cinnamomum tamala, cinnamomum zeylanicum and cinnamomum comphora Growing in Uttarakhand. Chemistry of phyto potentials: health, energy and environmental perspectives. Food Biochemistry. English Edition, Ellis Horwood. chapter                  17,212p.

    Antolovich M, Prenzler PD, Patsalides E, McDonald S, Robards k. 2002. Methods for testing antioxidant activity. analyst, 127:183-198.

    Azadmard D S. 2010. Chemistry and analysis of edible fats and oils. Amidi Publication, Tabriz,          Iran.

    Chang, S.T., Wu, J.H., Wang, S.Y., Kang, P.L., Yang, N.S., Shyur, L.F.,2001b. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J. Agric. Food Chem. 49,            3420–3424.

    ChuaM.T, Tung Y.T, Chang SH.T, Antioxidant activities of ethanolic extracts from the twigs of         Cinnamomum osmophloeum.Bioresource Technology (99):1918–1925.2008

    Denys J.Charles and James E. Simon.Comparison of Extraction Methods for the Rapid Determination of Essential Oil Content. J. AMER. SOCHORT. SCI. 115(3):458-

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    Ding Y, Kim J.A, Young Yang S, Kim W.K, Lee S.H, Jang H.D, Kim Y.H. 2011. Antiozidative Sesquiterpenes from Artemisia iwayomogi. Bull.Korean Chem.Soc.32(9):3493

    Evans RJ. 1991. Alternative to synthetic antioxidants. Food Ingredients Europe (FIE) conference proceedings, Expoconsult publishers. Maarssem, 243: 281-285. Fossey J, Lefort D, Sorba J. 1993. Free Radicals In Organic Chemistry. Translated By:                     Davies. A Ourisson.G, Paris: Masson, 498 p.

              German J.1999.  Food processing and lipid oxidation. Adv Exp Med Biol, 459:23-50.

    Griffish's BMD. 1985.

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