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

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 IC50 of 8.533 ppm, 5.90%, and the highest ethanol extract containing flavonoid test results.

Automated summary

This study aimed to determine the antibacterial and antifungal properties of microwave-assisted extraction (MAE) extracts from C. burmanni bark against Streptococcus mutans, Staphylococcus aureus, Candida albicans, and Candida tropicalis, as well as its antioxidant and flavonoid content. The study involved qualitative and quantitative phytochemical tests, as well as antioxidant, minimum inhibitory concentration (MIC), and inhibitory area width (IAW) measurements. Results showed that the 3% n-hexane extract from C. burmanni bark had the best antifungal and antibacterial effects, with an IAW of 13.83 mm. The ethanol extract exhibited the highest antioxidant activity, with a very active IC50 of 8.533 ppm and the highest flavonoid content.