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Journals / European Food Science and Engineering / 2022 / Cilt: 3 - Sayı: 2

An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology

Safa KARAMAN
Pages
58–62
Publication Date
2022-12-31
DOI
—
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology.
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Key Findings & Data:Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55.
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Conclusion & Impact:The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:cinnamon tincture · bioactivity · optimization

Abstract

In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology. Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55. The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p

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Cite This Article

KARAMAN, S. (2022). An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology. European Food Science and Engineering, Cilt: 3 - Sayı: 2, 58–62. https://ajindex.com/articles/868072

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References (2)

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