In my experiment i observed that by the addition of higher concentration more than 1% of cinnamon bark oil in the ground meat increased the lipid oxidation. I did this experiment two to three times i got the same results. Can any expert tell me, what would be the possible reasons behind it. Please share me the reference if any one have. Thanks
Olusegun Oshibanjo
Good day, Once you have repeated the experiment thrice and you are getting the same result. I think it is ok. But check you procedure very well. Ensure you used standard procedure. Also , are you sure Cinnamon has antioxidant activity Take you.
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Ahmed M. El-Mesallamy
I think its possible, if cinnamon oil contains traces of heavy metals, or any foreign compounds as contaminants could accelerate oxidation
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