The solvents influence in the continuous extraction to antioxidant and αglucosidase inhibition of Cinnamomum burmannii bark

Abstract

The proanthocyanidins, the polyphenolic compounds from Cinnamomum burmannii (Lauraceae), have been known for their insulin-like effects. The different use of solvents and extraction methods would influence the bioactive phytochemicals. This research examined the solvents used in the continuous extraction method to provide a higher yield of bioactive extracts. The use of ethanol only compared to the gradual polarity of nhexane, ethyl acetate, and ethanol in the soxhletation to the standardized dried cinnamon bark. The extracts were then analyzed for their total phenolic content, antioxidant, and αglucosidase inhibition. The extracts contained essential oils, tannins and flavonoids, triterpenoids, coumarins, and glycosides. The ethanolic solvent provides a higher yield and total phenolic content compared to other extracts. The ethanolic extracts phenolic content was highest, and its IC50 DPPH antioxidant activity was no significant difference from rutin. The IC50 α-glucosidase inhibition of most extracts was lower than acarbose, thus classified as vital to moderate activity. The correlation analysis preceded a negative result of total phenolic content to α-glucosidase inhibition activities. These results supported the beneficial use of C. burmannii bark ethanol extract as α-glucosidase inhibitor and oxidative stress relieving in diabetes dietary supplements.