Discrimination of four Cinnamomum species by proximate, antioxidant, and chemical profiling: towards quality assessment and authenticity

Author:

Rana Priya,Sheu Shyang-Chwen

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference36 articles.

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2. Annegowda HV, Bhat R, Min-Tze L, Karim AA, Mansor SM (2012) Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J Food Sci Technol 49(4):510–514. https://doi.org/10.1007/s13197-011-0435-8

3. Assefa AD, Keum Y-S, Saini RK (2018) A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments. J Food Meas Charact 12(3):1548–1555. https://doi.org/10.1007/s11694-018-9770-z

4. Binitha RVR, Rajesh KS, Mahadevan S, Rosamma MP, Meena CV (2018) Detection of adulteration in commercial samples of Cinnamomum verum JS Presl from Kerala. Eur J Biomed Pharm Sci 5(8):297–304

5. Butsat S, Siriamornpun S (2016) Effect of solvent types and extraction times on phenolic and flavonoid contents and antioxidant activity in leaf extracts of Amomum chinense C. Int Food Res J 23(1):180–187

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