Antioxidant Potential, Anti-Diabetes, and Toxicity of Aceh Cinnamon Extract (Cinnamomum burmannii)

Abstract

Cinnamon ums often used empirically to overcome diabetes. This study aims to assess the effectiveness of Aceh cinnamon extract as an antioxidant and antidiabetic in vitro and to evaluate the toxicity of the extract. Cinnamons, obtained from coffee plantations in Aceh, were macerated with 96% ethanol for extraction. The extract phytochemical content was determined qualitatively, semiquantitatively (GC-MS), and quantitatively. The toxicity level was measured by an acute toxicity test based on the OECD and the BSLT assay. Antioxidant and anti-diabetes testing was determined in vitro by the DPPH inhibition method and α-glucosidase inhibition. The results showed that cinnamon extract contains alkaloids, flavonoids, polyphenols, tannins, quinones, saponins, and triterpenoid compounds. The total amount of phenol, flavonoid, and tannin extract levels were 66.34 mg GAE/gr, 80.52 mg QE/gr, and 566.33 mg AT/gr. The IC50 extract value against DPPH and α-glucosidase enzymes were 16.07 μg/mL and 123.52 μg/mL. LD50 ≥15 gr/ kg BW and LC50 extract was 350.57 ppm. Aceh cinnamon extract is categorized as a non-toxic ingredient, strong antioxidant activity, and moderate antidiabetics.