Determination of total Phenol and Flavonoid content in cinnamon extract (Cinnamomum Burmannii)

Abstract

Cinnamon (Cinnamomum burmanii) is a variety of spices from Indonesia that is widely used in various fields because it is believed to have antioxidant activity. This is what underlies this study to determine the total phenol and flavonoids content of cinnamon (Cinnamomum burmanii) extract because the total phenol and flavonoids content is directly proportional to its antioxidant activity. There are many extraction methods that can be used to extract cinnamon (Cinnamomum burmanii). However, in this study, 4 extraction methods were used, namely infusa, FHI, cold sonication, and hot sonication. This aims to determine which method is appropriate to use and provide high levels of total phenols and flavonoids. Based on the research that has been done, the total phenol content of cinnamon (Cinnamomum burmanii) with infusa, FHI, cold sonication, and hot methods are 35.4342 mg/g; 47.6053 mg/g; 42.4868 mg/g; and 47.8026 mg/g, respectively. Meanwhile, the total flavonoid content of cinnamon (Cinnamomum burmanii) with infusa, FHI, cold sonication, and hot methods are 13.1852 mg/g; 38.1481 mg/g; 29.0000 mg/g; and 30.7037 mg/g, respectively. It can be concluded, that to get high levels of total phenolics of cinnamon (Cinnamomum burmanii) it is more effective to use the hot sonication method, and the total flavonoid levels are more effective using the FHI method with 70% ethanol solvent.