Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum)

Autor(es)

de Souza, Volnei Brito ^{[1, 2]} ; Holkem, Augusto Tasch ^[2] ; Thomazini, Marcelo ^[2] ; Petta, Tania ^[2] ; Tulini, Fabricio Luiz ^{[1, 2]} ; de Oliveira, Carlos Augusto Fernandes ^[2] ; Genovese, Maria Ines ^[3] ; da Costa Rodrigues, Christianne Elisabete ^[2] ; Favaro Trindade, Carmen Silvia ^[2]

Afiliação do(s) autor(es)

^[1] Univ Fed Oeste Bahia UFOB, Ctr Ciencias Biol & Saude CCBS, Barreiras - Brazil

^[2] Univ Sao Paulo, Dept Engn Alimentos FZEA USP, Avenida Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[3] Univ Sao Paulo, Dept Alimentos & Nutr Expt FCF USP, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 5 MAR 2021.
• Citações Web of Science: 1

Resumo

Ceylon cinnamon is a possible reserve of proanthocyanidins. This study aimed at the extraction and characterization of an extract rich in proanthocyanidins from Ceylon cinnamon. Extraction kinetics data were determined using hydroalcoholic solution as the solvent, different temperatures, and solid:solvent mass ratios up to 60 min. The extract obtained under the best conditions was analyzed by high-performance liquid chromatography/diode array detection, and the main fractions collected were evaluated by mass spectrometry and antioxidant capacity assays. Increases in temperature and solid:solvent ratio led to an increase in the effective diffusivity coefficient and proanthocyanidins extraction yield. The temperature of 60 degrees C and solid:solvent ratio of 1:7.5 during 30 min of extraction provided quick extraction of these compounds with a maximum yield of 99%. The main fractions collected were identified as being cinnamaldehyde, cinnamic acid, and oligomeric proanthocyanidins which yielded the highest antioxidant capacity. Therefore, this extract becomes potential for use as a functional ingredient. Novelty impact statement A rich proanthocyanidins extract of Ceylon cinnamon was obtained. Higher values of temperature and solid:solvent ratio improve the extraction. The extract contains mainly proanthocyanidins, cinnamic acid and cinnamaldehyde. Among the fractions, phenolics are the main antioxidant compounds. The obtained extract has potential to be used as a functional ingredient. (AU)

• Processo FAPESP: 13/24874-0 - Estudo da obtenção, encapsulação e aplicação de extratos ricos em proantocianidinas da canela (Cinnamomum zeylanicum)
• Beneficiário: Carmen Sílvia Fávaro Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/14540-0 - Coencapsulação de proantocianidinas da canela (Cinnamomum zeylanicum) e a-tocoferol em micropartículas obtidas por spray chilling: desenvolvimento e caracterização
• Beneficiário: Fabricio Luiz Tulini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/05315-3 - Propriedades quimiopreventivas de extratos de mirtilos, jabuticabas e canela isolados ou combinados com probióticos
• Beneficiário: Augusto Tasch Holkem
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
• Processo FAPESP: 13/09090-2 - Extração e encapsulação por coacervação complexa das proantocianidinas da canela (Cinnamomum zeylanicum Blume)
• Beneficiário: Volnei Brito de Souza
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/19375-0 - Coencapsulação dos probióticos e extrato rico em proantocianidinas obtido da canela (Cinnamomum zeylanicum Blume)
• Beneficiário: Augusto Tasch Holkem
• Modalidade de apoio: Bolsas no Brasil - Doutorado