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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

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Abstract
White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effect of the essential oil incorporation on the quality attributes of white chocolate was also examined. The results show that cinnamon essential oil was rich in cinnamaldehyde and exhibited antioxidant activity. The incorporation of cinnamon essential oil at a level of 0.1% (w/w) increased the antioxidant activity of the white chocolate more than twofold without significant effect on its hardness, melting properties and colour. However, a slight alteration on the flow behaviour of the white chocolate was observed. This study clearly shows that natural cinnamon essential oil could be an alternative to synthetic additives in foods to improve their antioxidant activity.
Keywords
Cinnamon, Essential oil, Antioxidant, White chocolate, MICROEXTRACTION-GAS CHROMATOGRAPHY, VOLATILE COMPOUNDS, PHENOLIC-COMPOUNDS, GC-MS, COCOA, L., DARK, CINNAMALDEHYDE, CONSTITUENTS, BINARY

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Citation

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MLA
Muhammad, Dimas Rahadian Aji, et al. “Antioxidant Activity and Quality Attributes of White Chocolate Incorporated with Cinnamomum Burmannii Blume Essential Oil.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 57, no. 5, 2020, pp. 1731–39, doi:10.1007/s13197-019-04206-6.
APA
Muhammad, D. R. A., Lemarcq, V., Alderweireldt, E., Vanoverberghe, P., Praseptiangga, D., Juvinal, J. G., & Dewettinck, K. (2020). Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(5), 1731–1739. https://doi.org/10.1007/s13197-019-04206-6
Chicago author-date
Muhammad, Dimas Rahadian Aji, Valérie Lemarcq, Elien Alderweireldt, Pauline Vanoverberghe, Danar Praseptiangga, Joel Garcia Juvinal, and Koen Dewettinck. 2020. “Antioxidant Activity and Quality Attributes of White Chocolate Incorporated with Cinnamomum Burmannii Blume Essential Oil.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 57 (5): 1731–39. https://doi.org/10.1007/s13197-019-04206-6.
Chicago author-date (all authors)
Muhammad, Dimas Rahadian Aji, Valérie Lemarcq, Elien Alderweireldt, Pauline Vanoverberghe, Danar Praseptiangga, Joel Garcia Juvinal, and Koen Dewettinck. 2020. “Antioxidant Activity and Quality Attributes of White Chocolate Incorporated with Cinnamomum Burmannii Blume Essential Oil.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 57 (5): 1731–1739. doi:10.1007/s13197-019-04206-6.
Vancouver
1.
Muhammad DRA, Lemarcq V, Alderweireldt E, Vanoverberghe P, Praseptiangga D, Juvinal JG, et al. Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2020;57(5):1731–9.
IEEE
[1]
D. R. A. Muhammad et al., “Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 57, no. 5, pp. 1731–1739, 2020.
@article{8641659,
  abstract     = {White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effect of the essential oil incorporation on the quality attributes of white chocolate was also examined. The results show that cinnamon essential oil was rich in cinnamaldehyde and exhibited antioxidant activity. The incorporation of cinnamon essential oil at a level of 0.1% (w/w) increased the antioxidant activity of the white chocolate more than twofold without significant effect on its hardness, melting properties and colour. However, a slight alteration on the flow behaviour of the white chocolate was observed. This study clearly shows that natural cinnamon essential oil could be an alternative to synthetic additives in foods to improve their antioxidant activity.},
  author       = {Muhammad, Dimas Rahadian Aji and Lemarcq, Valérie and Alderweireldt, Elien and Vanoverberghe, Pauline and Praseptiangga, Danar and Juvinal, Joel Garcia and Dewettinck, Koen},
  issn         = {0022-1155},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
  keywords     = {Cinnamon,Essential oil,Antioxidant,White chocolate,MICROEXTRACTION-GAS CHROMATOGRAPHY,VOLATILE COMPOUNDS,PHENOLIC-COMPOUNDS,GC-MS,COCOA,L.,DARK,CINNAMALDEHYDE,CONSTITUENTS,BINARY},
  language     = {eng},
  number       = {5},
  pages        = {1731--1739},
  title        = {Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil},
  url          = {http://dx.doi.org/10.1007/s13197-019-04206-6},
  volume       = {57},
  year         = {2020},
}

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