Evaluation of Antioxidant Activity of Cinnamomum glanduliferum Leaf Oil Using Several In-vitro Assays

Numerous species of the genus Cinnamomum have been utilized in traditional medicine for their diverse range of health benefits. One of the key properties of cinnamon that has gained significant attention in recent years is its antioxidant activity. Numerous well-known cinnamon species have been assessed for their antioxidant properties and have exhibited surprisingly positive results, which have prompted further investigation into the potential antioxidant effects of the species under study that have yet to be studied. Cinnamon is classified as a nutraceutical which is a desirable characteristic in the studied plant. In the current study, the essential oil of the leaf of Cinnamomum glanduliferum (Wall.) Nees (Lauraceae) was isolated using the Clevenger apparatus and was subjected to GC/MS analysis, enabling the chemical profiling of its constituents. Results revealed that cineole, sabinene, and α -terpineol were identified as the prominent compounds in the oil. Our study aimed at examining the antioxidant activity of Cinnamomum glanduliferum through the utilization of three widely recognized antioxidant assays: DPPH assay by comparing IC 50 values of oil with trolox as a standard, FRAP assay by comparing ferrous equivalents of oil with that of ascorbic acid, and ORAC assay by comparing IC 50 values of oil with quercetin. The results suggest that it may be a promising candidate for further investigation as a potential therapeutic or preventative agent against oxidative stress-related diseases and disorders.