Antioxidant capacity of cinnamon extract for palm oil stability

• Published in: Lipids in health and disease Vol. 17; no. 1; p. 116
• Main Authors: Shahid, Muhammad Zia, Saima, Hafiza, Yasmin, Adeela, Nadeem, Muhammad Tahir, Imran, Muhammad, Afzaal, Muhammad
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 16-05-2018; BioMed Central; BMC
• Subjects: Analysis; Antioxidants; Antioxidants (Nutrients); Antioxidants - isolation & purification; Antioxidants - pharmacology; Biphenyl Compounds - antagonists & inhibitors; Cinnamomum zeylanicum - chemistry; Cinnamon; Cinnamon extract; Drug Stability; Fatty Acids, Nonesterified - chemistry; Humans; Lipid Peroxidation - drug effects; Nutritional aspects; Oil stability; Oxidation; Palm oil; Palm Oil - chemistry; Phenols - chemistry; Physiological aspects; Picrates - antagonists & inhibitors; Plant Bark - chemistry; Plant extracts; Plant Extracts - isolation & purification; Plant Extracts - pharmacology; Thiobarbiturates - chemistry; Pakistan; Antioxidants; Palm oil; Oxidation; Oil stability; Cinnamon extract
• ISSN: 1476-511X; 1476-511X
• DOI: 10.1186/s12944-018-0756-y

Spices and their bioactive components are more promising attractions for their inclusion in diet-based regimes to improve human health. These are sources of natural antioxidants and play an important role in the chemoprevention of diseases and aging. The aim of the current study was to explore the antioxidant potential of cinnamon; a widely used spice throughout the world.
The current research was aimed to investigate the antioxidant potential of cinnamon extract. For the purpose, cinnamon sticks were procured from local super market, while palm oil was obtained from local oil industry. 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 shelf life of palm oil was checked by adding cinnamon extract in oil at different levels
, 0.05, 0.10, 0.15, 0.20 and 0.25%, to compare the antioxidant potential of the extract whereas, T
acted as control and T
@ 0.1% was used as synthetic antioxidant in the oil samples. The oil samples were analyzed for rancidity check during storage (after every seven days for a storage period of four weeks).
The results indicated that total phenolic contents (TPC); 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values of cinnamon extract were as 355.01 ± 8.34 gallic acid equivalent per gram (mg GAE/g), 90.18 ± 2.12 (%) and 132.82 ± 3.12 (μmol/g), respectively. The oxidative parameters for treatments i.e., T
, T
, T
, T
, T
, T
, T
were recorded as peroxide value (2.61 ± 0.07, 2.42 ± 0.08, 2.57 ± 0.05, 2.56 ± 0.03, 2.54 ± 0.02, 2.54 ± 0.01, 2.46 ± 0.06 meq/kg, respectively), free fatty acids (0.601 ± 0.05, 0.522 ± 0.02, 0.580 ± 0.07, 0.572 ± 0.03, 0.56 ± 00.07, 0.552 ± 0.03, 0.536 ± 0.05%, respectively), TBA value (22.4 ± 1.45, 20.1 ± 0.73, 21.8 ± 0.42, 21.2 ± 1.56, 20.7 ± 0.48, 20.5 ± 0.59, 20.2 ± 0.91 μg/kg, respectively) and iodine value (52.82 ± 2.12, 52.71 ± 2.38, 52.68 ± 2.96, 52.97 ± 2.14, 52.93 ± 2.12, 53.15 ± 2.38, 52.71 ± 2.96, respectively). Overall, the statistical analysis indicated that all parameters regarding oil stability i.e., peroxide value (PV), free fatty acid content, (FFA) thiobarbituric acid (TBA) value and iodine value (IV) were significant with respect to treatments and storage.
From the present study, it can be concluded that the cinnamon extract proved effective in reducing the lipid oxidation of palm oil and it can be successfully used in place of synthetic antioxidants in food preparations.