Roasting process enhances antioxidative effect of cinnamon (Cinnamomi Cortex) via increase in cinnamaldehyde content

Regarding chemical and biological activity changes in oriental drugs after food processing such as roasting, fermentation, and extrusion, fifty commonly-used medicinal plants were investigated. As a result, cinnamon (Cinnamomi Cortex) showed remarkably different HPLC profiles and ca 40% of increased...

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Bibliographic Details
Published in:Applied biological chemistry 2009, 52(5), , pp.443-447
Main Authors: Eun-Ju, Yang, Kim, Sang-In, Jong-Moon, Hur, Song Kyung-Sik
Format: Article
Language:English
Subjects:
Antibiotics
Antioxidants
Apoptosis
Biological activity
Biological properties
Chemical activity
Cinnamaldehyde
Cinnamon
Cytotoxicity
Dementia disorders
Diabetes mellitus
Drugs
Extrusion
Fermentation
Food processing
Gel chromatography
Heat treatment
Heat treatments
Herbal medicine
High performance liquid chromatography
Hypertension
Influenza
Liquid chromatography
Medicinal plants
NMR
Nuclear magnetic resonance
Roasting
Silica
Silica gel
Silicon dioxide
Toxicity
농학
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Summary:Regarding chemical and biological activity changes in oriental drugs after food processing such as roasting, fermentation, and extrusion, fifty commonly-used medicinal plants were investigated. As a result, cinnamon (Cinnamomi Cortex) showed remarkably different HPLC profiles and ca 40% of increased antioxidative effect after being roasted. An increased peak was isolated by a reverse phase silica gel chromatography and identified as cinnamaldehyde by means of instrumental analysis including 1H and 13C NMR and MS. The enhanced antioxidative effect might originate from the increased content of cinnamaldehyde since this compound is one of the most well known natural antioxidants. The cinnamaldehyde content in cinnamon reached its maximum level after being roasted for 10 min at 120±2°C (108.42±0.26 mg/g extract, ca 137 times of increase over untreated control). Although there were no significant changes in in vitro biological activity such as anti-dementia, anti-hypertension or cytotoxicity, before and after the roasting process, the results suggested that simple heat treatment might improve the value of the above oriental drugs since cinnamaldehyde has been shown to possess various biological properties such as antibiotic, antioxidative, anti-diabetic, anti-influenza, and apoptosis-inducing properties.
ISSN:2468-0834
2468-0842
DOI:10.3839/jksabc.2009.077