Chemical Constituents, Total Phenolic Content and Total Flavonoid Content in Thai Cinnamon Bark Ethanol Extract

Thai cinnamon (Cinnamomum bejolghota (Buch. Ham.) Sweet) is an aromatic wood tree. It possesses medicinal properties such as relieving dizziness, nourishing the heart, promoting digestion, inducing sweating, treating fever, and alleviating diarrhea. The bark is an ingredient in several traditional medicine formulations, including Ya-hom Thiphosot, Ya-hom Navakot, Ya-hom Inthachak, Ya Manthathaat, Ya Wisamphaya Yai, Ya Mahakan hemorrhoid, and Ya Suksaiyat, all of which are listed on the National List of Essential Medicines. It is also used as an ingredient in decoctions for treating colds and relieving symptoms associated with COVID-19. The ethanol extract of Thai cinnamon bark (CBD-1) has an inhibitory effect on the growth of the SARS-CoV-2 Omicron variant. To support the development of Thai herbal products, this study aimed to investigate the phytochemical groups, chemical constituents, and active compound content of CBD-1. The results showed that CBD-1 contains phenols, flavonoids, and terpenoids/steroids. GC-MS analysis of CBD-1 identified α-copaene (5.84%), α-bergamotene (3.77%), β-bisabolene (3.12%), palmitic acid (2.97%), β-caryophyllene (2.53%), α-muurolene (2.47%), (+)-d-cadinene (2.40%), (-)-α-amorphene (2.38%), (+)-cyclosativen (1.88%), ethyl linoleate (1.71%), and (+)-g gurjunene (1.67%). UV-Vis spectrophotometry revealed a total phenolic content of 169.18±6.60 mgGAE/g and a total flavonoid content of 269.59±1.59 mgRE/g. CBD-1 contains phytochemical compounds and bioactive constituents at levels that warrant consideration for further development into health supplements with potential activity against free radicals and viruses such as SARS-CoV-2.