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KMID : 0903519940370040272
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 4 p.272 ~ p.276
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Changes of Properties in Cinnamon extracts Prepared by Enzyme Hydrolysis and Addition of Salts , Sugars and Antioxidant Synergists
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Abstract
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The dried cinnamon was extracted with enzymes, salts, sugars and additives in order to find the most effective extraction material. Enzymatic hydrolysis of cinnamon suspension with cellulase, hemicellulase, pectinase, β-1.4-glucosidase, tannase and lipase showed a little increase of their cinnamic aldehyde contents. Solid yield, antioxidant activity and degree of browning were increased in hemicellulase treatment. Acid and alkali extraction of cinnamon showed a some increase in solid yields and antioxidant activity was increased by addition of glucose and Na-ascorbate. Cinnamic aldehyde contents and degree of browning were increased in extraction with Na-citrate addition.
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