Antioxidant activity, phenol content, and flavonoid levels in cinnamon aqueous extract from Jambi

Cinnamon is one of the spices that contains phenolic compounds and flavonoids. Cinnamon can maintain the human body’s immunity against reactive oxidant species and protect it from cancer. Cinnamon has the potential to be developed for treatment, and further exploration is needed for different species that have not been studied. The aim of this study was to analyze the phytochemical content of the selected extracts and to determine the total phenolic, flavonoid, and antioxidant activities of the selected extracts by ultrasonic method. minus. Solvent differences affect compounds detected from cinnamon extracts. The aqueous solvent produced is the best solvent in the cinnamon extract from Jambi. The best results were demonstrated by total phenol GAE of 64.51 mg/g, total flavonoid QE of 14.27 mg/g and antioxidant activity of 15.74%. There is a correlation between antioxidant activity and levels of phenolic compounds present in plants. In general, the higher the level of phenolic compounds, the higher the antioxidant activity.