Antioxidant and Glycemic Regulatory Properties Potential of Different Maturity Stages of Leaf of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) In Vitro

Abstract

Dichloromethane:methanol (1:1, v/v) extracts of different maturity stages (immature, partly mature, and mature) of authenticated leaves of Ceylon cinnamon (CC) were used in this study. Antioxidant properties [total polyphenolic content (TPC) and total flavonoid content (TFC), 1, 1-diphenyl-2-picryl-hydrazyl (DPPH), 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS)), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP)] and glycemic regulatory properties [antiamylase (AA); antiglucosidase (AG)] were evaluated using 96-well microplate based bio assays in vitro (TPC, TFC, DPPH, ABTS, ORAC n=4 each; FRAP, AA, AG n=3 each). Results clearly revealed significant differences (p<0.05) among different maturity stages of leaf of CC for both antioxidant and glycemic regulatory properties (except AG activity). The mean antioxidant and glycemic regulatory activities of immature, partly mature, and mature leaves ranged from TPC: 0.68 ± 0.02–22.35 ± 0.21 mg gallic acid equivalents/g of sample (GS); TFC: 0.85 ± 0.01–4.68 ± 0.06 mg quercetin equivalents/GS; DPPH: 0.42 ± 0.01–27.09 ± 0.65 mg Trolox equivalents (TE)/GS; ABTS: 3.57 ± 0.10–43.91 ± 1.46 TE/GS; ORAC: 0.71 ± 0.01–18.70 ± 0.26 TE/G, FRAP: 0.31 ± 0.02–69.16 ± 0.52 TE/GS; and AA: 18.05 ± 0.24–36.62 ± 4.00% inhibition at 2.5 mg/mL. Mature leaf had the highest antioxidant and AA activities for all the assays investigated. In contrast, immature leaf had the lowest. The order of potency for antioxidant and AA activities was mature leaf > partly mature leaf > immature leaf. This is the first study to report on antioxidant and glycemic regulatory properties of different maturity stages of leaf of Ceylon cinnamon and highlights its potential use in management of oxidative stress-associated chronic diseases including diabetes mellitus.

Optimization of Cinnamon (Cinnamomum zeylanicum Blume) Essential Oil Extraction: Evaluation of Antioxidant and Antiproliferative Effects

“…0.7 mg/mL of essential oil of cinnamon exhibited 50% scavenging activity on hydrogen peroxide. Recently, Abeysekera et al [47] showed that antioxidant and also glycemic regulatory properties were related to different It seems that the antioxidant activity of cinnamon oil is due to the presence of some monoterpenes such as α-pinene, a known potent antioxidant [48] and several sesquiterpenes [49], and it is assumed that the contribution of minor and major compounds exhibited this activity which can be attributed to one or few active molecules [48].…”

Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: Effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity

“…muricata (with an approximate α-amylase inhibition of 45% and α-glucosidase inhibition of 40%, respectively) (Nagarani et al, 2014). Besides, previous research done on Ceylon cinnamon leaves demonstrated a similar trend, that is, higher concentrations of polyphenolic compounds were correlated with stronger anti-amylase activity (Abeysekera et al, 2019). However, the anti-glucosidase activity obtained from YL and OL extracts was almost the same in spite of significant difference in TPC and TFC, suggesting that several new compounds (e.g., ethyl 3,4-dihydroxybenzoate and hesperidin) were synthesized in the old stage of Gac leaves.…”

Antifungal efficacy of four different concentrations of the essential oil of Cinnamomum zeylanicum (Canela) against Candida albicans: An in vitro study

“…When contrasting the results of this research with the literature, it was evident that there are studies that explored the properties of the EOC against different microorganisms associated with infections. [ 16 17 18 19 20 ] For example, in the trial of Farisa Banu et al ,[ 1 ] they evaluated the growth curve for Candida spp. and thus corroborated the antifungal efficacy, and found that there was a significant reduction in fungus growth after 24h of incubation.…”