Bioactivities and Chemical Compositions of Cinnamomum burmannii Bark Extracts (Lauraceae)

Prasetyorini Djarot (), Yulianita, Novi Fajar Utami, Aditya Mahesa Putra, Yurena Irma Mulya Putri, Sri Melia Muhardianty, Tiara Akasi Suciyani and Asep Syaepulrohman
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Prasetyorini Djarot: Department of Biology, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Yulianita: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Novi Fajar Utami: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Aditya Mahesa Putra: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Yurena Irma Mulya Putri: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Sri Melia Muhardianty: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Tiara Akasi Suciyani: Department of Pharmacy, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia
Asep Syaepulrohman: Department of Computer Sciences, Faculty of Mathematic and Natural Sciences, Universitas Pakuan, Kota Bogor 16129, Indonesia

Sustainability, 2023, vol. 15, issue 2, 1-15

Abstract: Cinnamomum burmanni has antifungal and antibacterial properties, including alkaloids, tannins, flavonoids, saponins, terpenoids, and essential oil content of cinnamaldehyde, eugenol, and safrole. This study aims to determine the antibacterial properties against Streptococcus mutans and Staphylococcus aureus , antifungal properties against Candida albicans and Candida tropicalis , antioxidant, and flavonoid content of microwave-assisted extraction (MAE) extracts from C. burmanni bark. This study began with the MAE extraction of C. burmanni , followed by qualitative phytochemical tests on the alkaloids, tannins, flavonoids, saponins, and terpenoid groups. Furthermore, using the UV-Vis spectrophotometry method, a quantitative phytochemical test was performed to determine the levels of flavonoids. The 1,1-diphenyl-2-pikrilhidrazil (DPPH) method was used for the antioxidant test, the agar dilution method for the minimum inhibitory concentration (MIC), and the paper disc diffusion method for the width of the inhibitory area (LDH). The positive antifungal control was nystatin, while the antibacterial control was amoxicillin, and both negative controls were 1% dimethyl sulfoxide (DMSO). The antifungal and antibacterial components were found to be 3% n -hexane extract from the bark of C. burmanni , with an inhibitory area width (IAW) of 13.83 mm. The best antioxidant results were the ethanol extract with a very active category IC 50 of 8.533 ppm, 5.90%, and the highest ethanol extract containing flavonoid test results.

Keywords: antibacterial; antifungal; antioxidant; Cinnamomum burmanni; flavonoid (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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