Synergistic Effect of Antioxidative Activity of Cinnamon Bark (Cinnamon Cassia) And Thai Basil Leaves (Ocimum Basilicum) Ethanolic Extract

Kok, Mei Xian (2018) Synergistic Effect of Antioxidative Activity of Cinnamon Bark (Cinnamon Cassia) And Thai Basil Leaves (Ocimum Basilicum) Ethanolic Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of this research is to study the synergistic antioxidative effects of cinnamon and Thai basil ethanolic extract from different percentage of ethanolic extraction solvent. For Cinnamon bark (Cinnamon cassia) extract, the maximum total phenolic content (TPC) is 0.0724% of gallic acids equivalent (GAE), which was obtained through 70% of ethanol extraction. Besides that, 70% of ethanol extract from cinnamon also showed the highest recovery in term of total flavonoid content which is 1.3446% of quercetin equivalent. For DPPH, free radical scavenging activity of the cinnamon is 88.105%. For ferric reducing antioxidant power of cinnamon showed 0.2263% of ferric sulphate equivalent. In the extract of the Thai basil (Ocimum basilicum), the highest TPC content (0.0685% GAE.) and TFC (0.3898% quercetin equiv.) were reported in the extract with 95% of ethanol. However, 70% of ethanol extract elucidated the highest DPPH results (95.3823%) and 20% of the ethanol extract gave 0.0557% in FRAP. Furthermore, combination of cinnamon to Thai basil extract, 1:9 showed the significant synergistic FRAP result (0.5441%) compared to each of the single extract. No synergistic effect was shown in the free radical scavenging activity in any mixture of cinnamon and Thai basil. In short, further study will be done on the purification of the extract.