Extraction, Purification and Antioxidant Activity of Cinnamon Distillation Residues

The bioactive compounds were extracted from cinnamon distillation residue(CR) by using ultrasonic-assisted extraction technology, and the extract were further purificated with AB-8 macro porous resin. The contents of total flavonoid and polyphenol were measured by UV spectrophotometer, and the contents of six main components were detected by HPLC. The antioxidant properties of the extract were evaluated. The results showed that the contents of flavonoid and polyphenol in the sample were increased by about 2.6-4.2 times after elution with 80% ethanol. The contents of flavonoid extracted from the residues of leaves (LR), twigs (TR) and barks (BR) were 18.50%, 53.93% and 44.48%, and the contents of polyphenol were 2.60%, 37.56% and 28.16%, respectively. The components with the maximum content in LR, TR and BR extracts were coumarin or cinnamic acid. The contents of the six main components in the extracts of LR, TR and BR were significantly different and decreased in the following order TR > BR > LR. The total antioxidant capacities of TR and BR extracts were 8.12 and 7.5 U/mL. The IC₅₀ value of the scavenging effects on DPPH·of TR, BR and LR extracts were 0.017, 0.021 and 0.150 g/L, respectively. The IC₅₀ of the scavenging effects on·OH of TR extracts was 0.12 g/L. TR and BR have good total antioxidant capacity and the scavenging effects on DPPH· and·OH. LR extracts have relatively weak antioxidant capacity.