Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve health-promoting properties white chocolate. LC-HRMS analysis was employed obtain information regarding phytochemical content while phosphomolybdenum, FRAP and DPPH assays were used determine antioxidant activity extract. Furthermore, extract loaded into nanoparticles before adding it The results show that contained phenols up 310 mg EE possessed 260 TAE per gram dry depending on extraction mode (i.e., traditional ultrasonic-assisted method) solvent type. catechin, epicatechin, procyanidin B2, quercitrin, 3,4-dihydroxybenzaldehyde, protocatechuic acid cinnamic levels 51, 53, 1396, 13, 1138, 228 934 µg/g extract, respectively. encapsulated increased phenolic chocolate from 47.6 1060.6 µg EE/g.