ANTIOXIDANT PROPERTIES OF CINNAMON SPICE

Abstract

Cinnamomum zeylanicum (syn. C. verum), known as true, Ceylon or Mexican cinnamon is the evergreen tree, which have many applications: spice, in perfumery, flavoring and pharmaceutical industries. Cinnamon bark is the most often used part, usually as a powdered spice or as a component for the extraction of essential oil [1]. Many studies are reported that cinnamon spice contains bioactive compounds which show antioxidant, antimicrobial and antifungal properties. The antioxidant properties of cinnamon are attributed to the high content of phenolic compounds, especially cinnamaldehyde and eugenols, which stand out as the main antioxidants [2]. In this study, the antioxidant properties of cinnamon spice were investigated using the following spectrophotometrically assays: CUPRAC, FRAP, TAC and DPPH