Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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Author: search.filters.author.Kaur LSubject: search.filters.subject.Antioxidants

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    Comparative efficiency of extraction techniques for bioactive compounds in Cinnamomum zeylanicum
    (Elsevier Ltd, 2025-11-30) Culas MS; Kaur L; Popovich DG; Rashidinejad A
    Cinnamomum zeylanicum is a plant well-known for its antioxidant-rich bioactives. This study assessed its total phenolic (TPC) and flavonoid contents (TFC), antioxidant activity, and key bioactives (cinnamaldehyde, eugenol, and cinnamic acid) using two extraction methods: accelerated solvent extraction (ASE) and ultrasonic-assisted extraction (UAE), with solvents including ethanol, methanol, acetone, and water. ASE with 50 % ethanol yielded the highest TPC (6.83 ± 0.31 mg GAE/g), TFC (0.50 ± 0.01 mg QE/g), cinnamaldehyde (19.33 ± 0.002 mg/g), eugenol (10.57 ± 0.03 mg/g), and cinnamic acid (0.18 ± 0.004 mg/g), making it superior to UAE. However, UAE with 50 % ethanol showed the strongest antioxidant activity via ABTS (IC50 = 3.26 μg/mL), while antioxidant activity showed no significant differences. A strong correlation (R = 0.81) between TPC and TFC in ASE extracts indicated that flavonoids are major contributors. This study addresses a research gap by systematically comparing UAE and ASE for extracting key bioactives from Cinnamomum zeylanicum in optimising its bioactive recovery for application in functional foods.
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    Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
    (Elsevier Ltd, 2024-03-15) Kaur R; Gupta TB; Bronlund J; Singh J; Kaur L
    Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.