Comparative study of antioxidant activity and chemical composition of alcoholic extracts and essential oils from Cinnamomum verum and Cinnamomum cassia

Cinnamon bark is a rich source of bioactive compounds with antioxidant activity. Such properties are valuable for food applications. Aim of the study was to compare the antioxidant potential of alcoholic extracts obtained from the bark of Cinnamomum verum and Cinnamomum cassia. Ultrasound-assisted extraction was performed using ethanol, methanol, 1-propanol, and 2-propanol at different concentrations and extraction times. Extracts were prepared from broken and ground bark to evaluate the effect of the degree of raw material grinding on extraction efficiency. Antioxidant activity was determined using the DPPH and ABTS assays immediately after extraction and after six months of extracts storage at room temperature. All extracts were analyzed by GC-MS immediately after extraction, while selected extracts prepared from ground bark were re-analyzed after six years of storage. Extracts from ground bark showed higher antioxidant activity than those from broken bark. Antioxidant capacity depended on alcohol and its concentration used for extraction. GC-MS analysis identified cinnamaldehyde derivatives, eugenol, linalool, and other phenolic compounds. Although some statistically significant differences were observed after six months of storage, the antioxidant activity of most extracts remained relatively stable, indicating good preservation of antioxidant properties during storage. These findings suggest that both Cinnamomum verum and Cinnamomum cassia may serve as promising natural antioxidants for food applications.