Abstract
Cinnamon bark is known for its high polyphenol content, making it a potent source of antioxidants. This potential can be further enhanced through the application of nanotechnology. This study evaluates the total phenolic content (TPC) and antioxidant activity derived from nanopowder and extracts of cinnamon bark from Jambi. Nanopowder is synthesized using planetary ball mill, while extraction was performed utilizing the maceration method with a 70 % ethanol solvent. The finding in this study indicates that cinnammon bark nanopowder (NP), exhibit a higher TPC value (60.14 ± 3.66 mg GAE/g dry weight) and more robust antioxidant activity (IC50 value = 34.56 ± 0.72 μg/ml) compared to extracts from nanopowder (NPE) dan micropowder (MPE). Particle size positively influences the antioxidant activity in cinnamon bark.
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