HPLC-MS Analysis and evaluation of Antioxidant and Anti-Inflammatory Potential of Cinnamomum cassia Extract

Abstract

In the current decade, growing interest has been in using herbs and spices as antioxidants and anti-inflammatory agents. This study aims to investigate the chemical composition and evaluation of the antioxidant effect of Cinnamomum cassia extract. First, the chemical composition of C. cassia methanolic extract was determined using the HPLC-MS method. Then, the antioxidant potential was evaluated using the DPPH scavenging and total antioxidant capacity (TAC) methods. For the anti-inflammatory potential, three methods were performed: Membrane stabilization assay and inhibition of protein denaturation. five compounds were identified in the methanolic extract: Quercetin-O-hexoside, Quercetin-O-pentoside, Kaempferol-O-coumaroyl, Diosmin and Cinnamic acid. The methanolic extract exhibited the highest scavenging activity recording activity of 93.08 ± 0.05% at 1000 μg/ mL concentrations compared to the aqueous extract (77.03 ± 0.07%). The methanolic extract also presented the highest value of TAC (208.85 mg AAE/g) compared to the aqueous extract (199.56 ± 0.47 mg AAE/g). Methanolic extract presented the highest percentage for HRBC protection (87.27 ± 0.09%) at concentrations of 1000 μg/ mL. For the protein denaturation method, the aqueous extract showed an inhibition percentage of 32.86 ± 4.66% against methanolic extract (24.56 ± 4.11%). Cinnamomum cassia manifested an important free radical scavenging activity and anti-inflammatory potential. Therefore, it can be considered an alternative treatment against oxidative stress and biomolecules damages.