Influence of Some Solvents and Solvent Mixtures on Polyphenol Content and Antioxidant Activity of Cinnamomum verum Extracts

Introduction: The aim of this study was to assess the antioxidant activity of cinnamon extracts obtained using different solvents (ethanol, methanol, acetone, water) and their mixtures with water. Additionally, the phenolic and flavonoid contents were analyzed to investigate their correlation with antioxidant activity. Materials and Methods: Cinnamon extracts were prepared using pure solvents (ethanol, methanol, acetone, water) and their mixture with water in different proportions. The total phenolic and flavonoid contents, as well as the antioxidant activity of the obtained extracts, were analyzed. Results and Discussion: The results showed that the extracts obtained from mixtures of ethanol and water had a high content of phenols and flavonoids, with the 40:10 ethanol-to-water mixture yielding the highest phenolic (240.69 mg/g) and flavonoid (0.275 mg/g) contents. Similarly, methanol and its mixtures with water showed variations in the content of these components, with pure methanol providing the highest values (252.12 mg/g for phenols and 0.2212 mg/g for flavonoids). Regarding antioxidant activity, ethanol extracts and their mixtures with water achieved the best results, with the 20:30 ethanol-to-water mixture displaying the highest antioxidant potential (937.775 µmol TE/g). Methanol-water mixtures, particularly in the 40:10 ratio, also exhibited high activity (928.675 µmol TE/g). Acetone extracts and their mixtures with water had somewhat lower values, while water-based extracts showed the lowest antioxidant activity (192.9 µmol TE/g). Conclusion: These results indicate a significant potential of solvent mixtures, particularly acetone-water mixtures, in enhancing bioactivity and antioxidant effects.