• 한국식품영양학회지
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• 제13권1호
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• pp.45-52
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• 2000

In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

• 한국자원식물학회지
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• 제28권3호
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• pp.333-340
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• 2015

This study measured the plasma and liver concentrations of cytokines, the distribution of blood lymphocyte subpopulations (CD4 and CD8), plasma levels of nitrite (NO₃^–) and nitrate (NO₂^–), intercellular adhesion molecule 1 (ICAM-1), cytokine-induced neutrophil chemoattractant 1 (CINC-1), prostaglandin E2 (PGE2), and peritoneal lavage fluid (PLF) levels of monocyte chemotactic protein 1 (MCP-1) and CINC-1 in order to examine the anti-inflammatory activity of the cinnamon extract in lipopolysaccharide (LPS)-exposed rats. The plasma concentrations of interleukin (IL)-1β, IL-6, and tumor necrosis factor α (TNF-α) were lower in the cinnamon extract groups than in the control group at both 2 and 5 h after LPS injection. Furthermore, the liver concentrations of IL-1β, IL-6, and TNF-α were lower in the cinnamon extract groups than in the control group at 5 h after LPS injection. Plasma IL-10 concentrations were higher in the cinnamon extract groups than in the control group at both 2 and 5 h after LPS injection, and liver concentrations of IL-10 did not differ significantly among all treatment groups at 5 h after LPS injection. The distribution of CD4 tended to increase, and that of CD8 tended to decrease in the cinnamon extract groups. The CD4/CD8 ratio was increased in the cinnamon extract groups. The plasma concentrations of NO₃^–/NO₂^–, ICAM-1, CINC-1, and PGE2 and the PLF concentrations of MCP-1 and CINC-1 exhibited a tendency to decrease in the cinnamon extract groups. These results indicate that cinnamon extract can exert functional anti-inflammatory effects.

• Journal of Animal Science and Technology
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• 제58권4호
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• 한국식품영양학회지
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• 제13권2호
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• pp.152-157
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• 2000

In order to select the optimum drying method for the production of cinnamon extract, water extract and 70% ethanol extract of cinnamon were prepared. And then several drying method of oven drying, vacuum evaporation, spray drying and freeze drying were performed. Content of cinnamic acid, cinnamic aldehyde, eugenol, tannin and free sugar, and antioxidant activity, degree of browning, pH, color value, turbity and solubility were compared. In water extract, contents of cinnamic acid, cinnamic aldehyde, eugenol were 29.45mg/100g, 94.86mg/100g, 120.75mg/100g and decreased to 4.76%∼44.21%, 5.30%∼48.05%, 3.66%∼21.83% by oven dyring, vaccum drying, spray drying respectively, but freeze drying showed a little decrease of those components. In 70% ethanol extract, effectual components decreased to 76.05%∼88.38% and 26.86%∼78.76% by freeze drying and vacuum evaporation respectively. Antioxidant activity decreased by drying and decreasing rate in 70% ethanol extract was lower than water extract. Degree of browning increased as the drying temperature increased. Tannin and free sugars were little affected by drying temperature. Solubility decreased in oven drying and 70% ethanol extract. Overall data suggested that optimum drying methods of cinnamon extract were freeze drying in case of water extract and freeze drying and vaccum drying in case of 70% ethanol extract.

• Journal of Applied Biological Chemistry
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• 제65권3호
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• pp.183-187
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• 2022

계피(Cinnamomum cassia Presl)의 열수 추출물은 alcohol dehydrogenase (ADH)의 활성을 저해하였고 IC₅₀값은 45.6 ㎍/mL이었다. 계피 추출물의 ADH 저해 성분은 산과 열에 비교적 안정하였으나 휘발성을 가진 물질로 나타났다. 계피에서 ADH 저해 물질의 추출을 위한 최적 온도와 시간은 각각 80 ℃와 2시간이었다. 계피의 정유 성분 중 cinnamaldehyde가 ADH 저해의 주된 물질이었다. Cinnamaldehyde는 기질인 에탄올에 대해 ADH 활성의 경쟁적 저해제로 여겨진다. 따라서 계피 열수 추출물과 cinnamaldehyde는 ADH의 활성을 효과적으로 저해하는 숙취해소 천연소재로서의 활용가능성을 보여주었다.

• 대한화학회지
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• 제58권4호
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• pp.359-365
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• 2014

The inhibition effect of cinnamon plant extract as a green corrosion inhibitor for steel in sulfide polluted salt water was studied by potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), and electrochemical frequency modulation (EFM). The results showed that cinnamon plant extract in sulfide polluted salt water is a good corrosion inhibitor with inhibition efficiency reached to 80% at 250 ppm of the plant extract. The adsorption of cinnamon obeys Temkin adsorption isotherm, and acts as a mixed-type of inhibitor but dominantly as a cathodic inhibitor in sulfide polluted salt water.

• 한국환경농학회지
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• 제33권3호
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• pp.213-219
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• 2014

BACKGROUND: In an environment-friendly agriculture, plant extracts have been perceived as alternatives of synthetic pesticides. The Environment-friendly Agriculture Promotion Act of Korea has approved cinnamon extract as a matter for the production of commercial biopesticides. Thirteen commercial biopesticides containing cinnamon extract have been marketed locally. However, the analytical method for the quality control of these biopesticides containing cinnamon extract has not been studied. METHODS AND RESULTS: Cartridge clean-up method for the determination of cinnamaldehyde, cinnamylalcohol and salicylaldehyde in biopesticides containing cinnamon extract was developed and validated by gas chromatography (GC). The clean-up method was optimized with HLB SPE cartridges for the bioactive substance in biopesticides containing cinnamon extract, and the eluate was analyzed by GC. The developed method was validated, and the LOQ and recovery rates of cinnamaldehyde, cinnamylalcohol and salicylaldehyde were 0.139, 0.067 and $0.062mgL^{-1}$ and 84.2, 86.5 and 82.1%, respectively. The contents of cinnamaldehyde, cinnamylalcohol and salicylaldehyde were analyzed using the developed method in the 13 commercial biopesticides. Results showed 0.06-17.37%,

• Animal Bioscience
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• 제35권8호
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• pp.1279-1288
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• 2022

Objective: The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage. Methods: After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage. Results: Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. Conclusion: The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.764-770
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• 2017

본 연구의 목적은 유산균 배양액과 계피 추출물을 물 대신 첨가하여 제조한 sourdough의 제빵 특성과 식품첨가물로서의 계피의 다양성을 연구하였다. 반죽의 무게는 시료간에 차이가 없었고, 식빵의 무게는 D 식빵에서 가장 높았다. 식빵의 부피와 비용적은 C 시료에서 가장 높았고, 굽기손실율은 대조구에서 가장 높았으며 각각의 식빵 시료 간에 통계적으로 유의미한 차이가 있었다. 수분함량과 pH는 계피추출물 첨가량이 증가할수록 낮아졌고, 각각의 식빵 시료간에 통계적으로 유의미한 차이가 있었다. 적정산도는 유산균 배양액 첨가량이 증가할수록 낮아지는 것으로 나타났으나 각각의 식빵 시료간에 통계적으로 유의미한 차이는 없었다. 색도에서 백색도는 계피첨가량이 증가할수록 낮아졌고, 적색도와 황색도는 유산균 배양액 첨가량이 감소할수록 높아지는 것으로 나타났으며 각각의 식빵 시료간에 통계적으로 유의미한 차이가 있었다. 식빵의 물성을 측정한 결과에서 유산균 배양액이 감소하고 계피추출물이 증가할수록 경도, 점착성 및 씹힘성은 증가하였고, 탄력성과 응집성은 감소하였다. ALH(Lactobacillus sakei subsp. ALI033) 유산균 배양액과 계피 추출물을 첨가한 sourdough로 제조한 식빵은 대조구보다 부피와 물성을 향상시키는 것으로 나타났고, 계피 추출물과 같은 부재료를 첨가하여도 식빵 제조가 가능한 것으로 나타나 ALH 유산균 배양액과 계피주정 추출물의 다양한 활용이 가능할 것으로 생각된다.

• 한국응용곤충학회지
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• 제47권4호
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• pp.491-495
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• 2008

초콜렛 포장에 스티커를 붙이기 위해 사용되는 접착물에 계피(Cinnamonum cassia Blume) 추출물을 혼합하는 것은 화랑곡나방(Plodia interpunctella Hubner)에 의한 침입으로부터 초콜렛 제품을 보호하기 위한 효과적인 한 방법이다. 처리농도별 제품을 개별적으로 투입한 비선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 30일까지 화랑곡나방이 침입하지 않았으나, 계피 추출물이 첨가되지 않은 포장은 화랑곡나방에 의해 침입되었다. 처리농도별 제품을 혼합 투입한 선택 실험에서 0.02와 0.025%의 계피 추출물을 처리한 포장지로 포장된 초콜렛 제품은 $28.1^{\circ}C$와 70-75%의 실험 조건에서 60일까지 화랑곡나방에 의해 침입받지 않았는데 반해, 계피 추출물이 첨가되지 않은 제품은 화랑곡나방에 의해 침입을 받았다. 제품의 계피향 흡착 유무를 알아보기 위해 실시한 패널 테스트 결과 포장지에 계피 추출물을 처리하여도 제품에 향이 흡착되지 않아 소비자의 선택에 영향을 미치지 않을 것이라 판단되었다.