@Article{M-10441,
AUTHOR = {KASHYAP, DEVESH and SHRESTHA, MUSKAN and BISWASH, SONALI and SHRIVASTAVA, SHILPI},
TITLE = {Phytochemical Profiling, Quantification of Bioactive Compounds, and Antioxidant Evaluation of Cinnamon Extract Using HPLC and UV Spectroscopy},
JOURNAL = {Scientific Research Journal of Science, Engineering and Technology},
VOLUME = {4},
YEAR = {2026},
NUMBER = {1},
ARTICLE-NUMBER = {M-10441},
URL = {https://isrdo.org/journal/SRJSET/currentissue/phytochemical-profiling-quantification-of-bioactive-compounds-and-antioxidant-evaluation-of-cinnamon-extract-using-hplc-and-uv-spectroscopy-1},
ISSN = {2584-0584},
ABSTRACT = {

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.

},
DOI = {}
}