Abstract
The objective of the study was to investigate the chemical composition and biological activity of Cinnamomum burmannii essential oil in Cao Bang province. Use the steam distillation method to extract essential oils. The chemical composition of essential oils was determined by Gas chromatography-mass spectrometry (GCMS). Evaluation of the antioxidant capacity of Cinnamomum burmannii essential oil by using DPPH free radical method. The results of this study have determined that Cinnamomum burmannii essential oil has 23 components with the main components including Citronellal (52.82%), Citronellol (25.13%), 1, 8-Cineole (5.04%). Cinnamomum burmannii essential oil has the antioxidant capacity with IC50 value = 12.03 μg/ml. These results created a base for further research, and development of functional products, care healthy products from the chemical components of this plant.
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