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Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models

Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models

Food Chemistry 94(4): 520-528

The antioxidant activities of the methanolic extract of Cinnamomum verum barks (CBE) were evaluated with reference to antioxidant compounds like butylated hydroxyl anisole, trolox and ascorbic acid. By virtue of their hydrogen donating ability, all of the tested compounds and CBE exhibited reducing power. They were found to be potent in free radical scavenging activity especially against DPPH. radicals and ABTS radical cations.

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Accession: 004526645

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DOI: 10.1016/j.foodchem.2004.11.043

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