Phytochemical Profiling, Quantification of Bioactive Compounds, and Antioxidant Evaluation of Cinnamon Extract Using HPLC and UV Spectroscopy
1. DEVESH KASHYAP, KALINGA UNIVERSITY, Other, India
2. MUSKAN SHRESTHA, KALINGA UNIVERSITY, Other, India
3. SONALI BISWASH, KALINGA UNIVERSITY, Assistant Professor, India
4. SHILPI SHRIVASTAVA, KALINGA UNIVERSITY, Professor, India
Cinnamon is a spice used
worldwide and is recognized as a functional food, historically valued across
the globe for its health benefits. . UV spectroscopy was used for the
preliminary identification of bioactive classes, and HPLC was used to measure
their quantity. The study focused on the bioactive compounds in cinnamon and
reported on its antioxidant properties to illustrate how it can be used for
health benefits.
Analysis of this
extract by UV-Vis spectroscopy revealed the presence of a high amount of
UV-absorbing compounds (showing strong absorption below 400 nm, likely with
λ_max ~280 nm), which strongly suggests the presence of cinnamaldehyde and
other phenolic compounds.
HPLC was used. The
results identified a major compound, Peak 5, at retention time (R.T.) of
3.073 min, constituting 43.99% of the total extract composition. The
second most abundant compound was Peak 1 (R.T. = 0.882 min), which comprised 28.26% of
the total extract.
Bioactive compounds Uv-vis Spectroscopy HPLC Quantification Antioxidant activity Phytochemical profiling. Bioactive compounds Uv-vis Spectroscopy HPLC Quantification Antioxidant activity Phytochemical profiling.
This study conclusively identified and quantified the
key bioactive compounds in aqueous cinnamon extract. HPLC analysis
revealed cinnamaldehyde as the predominant component (43.99%),
followed by significant levels of polar phenolic antioxidants (28.26%). UV-Vis
spectroscopy further confirmed the presence of these compounds, showing a
characteristic absorption peak at ~280 nm.
The high concentration of these potent antioxidants
underscores the scientific relevance of cinnamon extract. It
validates its traditional use as a functional food and highlights its strong
potential for pharmaceutical and nutraceutical applications, particularly
in managing oxidative stress-related diseases.
Future research should focus on isolating
individual compounds for detailed bioactivity assays, evaluating in
vivo efficacy in disease models, and developing standardized
formulations for commercial use in food preservation and healthcare
products.
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I designed the study and wrote the initial draft. Muskan conducted the literature review and contributed to data analysis. Sonali assisted in data collection and manuscript editing. Shipi supervised the project and provided critical revisions.
The authors received no financial support for the research, authorship, and/or publication of this article.
Graphs were generated using the default software provided with the UV-Vis spectrophotometer and HPLC system. The data were analyzed and saved using the respective instrument software on the connected computer.
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
The authors would like to express their sincere gratitude to Kalinga university ,Department of chemistry , Guide Shilpi Shrivastava , for their valuable support and guidance throughout the course of this research. We also thank our peers and colleagues for their constructive feedback and encouragement. Special thanks to our families and friends for their constant motivation and understanding during the research process.
The data that support the findings of this study are available from the corresponding author upon reasonable request.