Comparative HPTLC analysis and invitro antioxidant study of cinnamon zeylanicum.

Abstract

Cinnamon (Cinnamomum zeylanicum, Family: Lauraceae) is one of the world's oldest spices. The cinnamon, also known by Cassia, Sweet Wood, and Gui Zhi, is traditionally harvested in Asian countries. It is, perhaps, one of the oldest herbal medicines, having been mentioned in Chinese texts as long as 4000 years ago. Cinnamon contains cinnamaldehyde, eugenol, cinnamic acid etc.  EECACC, EEC and AEC were comparatively standardized for the content of Cinnamaldehyde by HPTLC. All the samples were screened for the possible in-vitro antioxidant activity for 1,1-diphenyl-2-picryl-hydrazil (DPPH^.) free radical scavenging, lipidperoxidation,  polyphenolic contents, and reducing power effects. The Cinnamaldehyde content of EECACC, EEC and AEC was found to be 2.78, 2.08, and 0.48% (w/w) respectively. The Polyphenol and flavonoid content of EECACC was found to be 11.35, 9.50 (w/w) respectively.  All the tested samples showed marked antioxidant activity in which EECACC showed prominent activity.

Key words: Cinnamon, HPTLC, antioxidant, radical scavenging.