Antioxidant and antidiabetic activities of cinnamon bark (Cinnamomum burmannii) Extracts In Vitro

Cinnamomum burmannii belongs to the Lauraceae family. This herbal plant can potentially lower blood glucose and ward off free radicals. It can be a candidate for diabetes mellitus therapy. This study aims to determine the phytochemical profiles and antioxidant and antidiabetic activities in vitro of C burmanii powder as a basis for pharmacological testing of the bioactive compounds contained therein. This study took place in several stages, namely the manufacture of simplicia, extraction, phytochemical screening, and in vitro antioxidant and antidiabetic activity tests. The results showed that the yield of water solvent is 7.57 ± 1.18% and ethanol solvent is 6.67 ± 0.39%. Phytochemical screening revealed the presence of flavonoids, saponins, tannins, terpenoids, alkaloids, and steroids. The cinnamon extract contained phenolic compounds of 116,79±2,84 mg GAE/g extract in a higher mount than the Aqueous extract 69,37± 2,84 mg GAE/g extract. The antioxidant activity with Aqueous extracts was 68.86±10.89 and 114,98±7.89 ppm, and the inhibition of α-glucosidase activity of 478±17,78 ppm of aqueous extract, 271±14,22 ppm of Ethanol extract and acarbose 223±8,54. Conclusion: C. Burmanii has a sweet taste, distinctive odor, and yellowish color. It contains flavonoid compounds, saponin, tannin, and terpenoid, and has antioxidant and antidiabetic activity.