Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se
Reexamination Certificate
2004-12-15
2008-10-07
Chaney, Carol (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Containing antioxidant or antioxidant per se
C426S431000, C426S429000, C426S541000, C424S739000
Reexamination Certificate
active
07431958
ABSTRACT:
The present invention relates to a use of brown color natural anti-oxidant fraction from fruit of the plantCinnamomun zeylanicumfor preserving the food articles, and a simple and efficient process for the preparation of a brown color natural antioxidant fraction from fruits of the plantCinnamomun zeylanicum, wherein the solvents can be regenerated, and lastly, the fraction per se.
REFERENCES:
Lee, Kwang-Chen and Takayuki Shibamoto. Determination of Antioxidant Potential of Volatile Extracts Ioslated from Various Herbs and Spices. 2002. J. Agric. Food Chem. vol. 50. 4947-4952.
Jayaprakasha, G.K., L. Jaganmohan Rao and K.K. Sakariah. Chemical Composition of the Volatile Oil from the Fruits ofCinnamomum zeylanicumBlume. 1997. Flavour and Fragrance Journal. vol. 12. 331-333.
Jayaprakasha, G.K., Ohnishi-Kameyana, M., Ono, H., Yoshida, M., Rao, L.J. “Phenolic Constituents in the Fruits ofCinnamomum zeylanicumand Their Antioxidant Activity.” 2006. Journal of Agricultural and Food Chemistry. vol. 54. pp. 1672-1679.
G.K. Jayaprakasha et al., Phenolic Constituents from the LichenParmotrema stuppeum(Nyl.) Hale and Their Antioxidant Activity, Notes, Verlag der Zeitschrift fūr Naturforschung. Tübingen—www.znaturforsch.com, 2000, pp. 1018-1022.
The Wealth of India, 1992, A Dictionary of Indian Raw Material and Industrial Products, III Publications and Information Directorate, New Delhi, pp. 582-588.
U. M. Senanayake et al., Volatile Constituents of Cinnamon (Cinnamomum zeylanicum) Oils,J. Agric. Food Chem., American Chemical Society, 1978, 26, pp. 822-824.
D. L. Madhavi et al., Toxicological Aspects of Food Antioxidants, In-Food Antioxidants, Eds.; Madhavi et al., New York, 1995, pp. 267-293.
Chaney Carol
Council of Scientific & Industrial Research
Dees Nikki H
Nixon & Peabody LLP
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