OPTIMIZATION OF ULTRASONIC EXTRACTION TIME FOR PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF COMMERCIAL CINNAMON EXTRACT
DOI:
https://doi.cibangsa.org/DOI-2026-458Keywords:
cinnamon, ultrasound-assisted extraction, total phenolic content, DPPH activity, IC50Abstract
This study was designed to optimize ultrasonic extraction time for obtaining antioxidant-rich extracts from commercial cinnamon powder using 96% ethanol as the extraction solvent. Commercial cinnamon powder was sieved through a 60-mesh sieve and extracted at a material-to-solvent ratio of 1:10 w/v using an ultrasonic probe operated at 30% amplitude with a pulse mode of 5 s ON and 5 s OFF. Three extraction times, namely 15, 30, and 45 min, were evaluated in triplicate. Extract quality was assessed through extraction yield, total phenolic content using the Folin-Ciocalteu method, and antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay. The experimental results showed that yield increased with sonication time and reached its maximum at 45 min (13.30 ± 0.20%). However, the 30-min treatment produced the highest total phenolic content (68.53 ± 0.85 mg GAE/g extract) and the lowest IC50 value (18.96 ± 0.34 µg/mL), indicating stronger antioxidant activity than the 15- and 45-min treatments. One-way ANOVA showed significant effects of sonication time on yield, total phenolic content, and IC50 (p < 0.001), while Pearson correlation indicated a strong negative association between total phenolic content and IC50 (r = -0.99). These findings indicate that optimizing cinnamon extraction should prioritize bioactive quality over extract mass alone.References
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