Antioxidant and antimicrobial activities of cinnamon extract (Cinnamomum verum) for dental health

Dental and oral diseases problems are usually caused by food debris and microbial growth in the mouth. This condition will trigger reactive oxygen species (ROS) which causes interactions between microorganisms to form dental plaque. This condition can be prevented by utilizing herbal plants with low side effects. Cinnamon (Cinnamomum verum) has been widely used as a traditional medicine and has been found to treat inflammatory related diseases. This research aims to evaluate potential efficacy of cinnamon with its active compound content as an antioxidant and antibacterial in addressing dental problems. The method started with the extraction of cinnamon, followed with identification of active compounds with Liquid Chromatography Mass Spectrometry (LCMS). Antioxidant tests were conducted through ABTS(2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl, nitric oxide (NO), hydrogen peroxide (H₂O₂) tests, as well as antimicrobial evaluation using the disc diffusion method, Minimum Bactericide Concentration (MBC), and Minimum Inhibitory Concentration (MIC). Cinnamon contains active compounds of caffeic acid, eugenol, p-hydroxybenzoic acid, methoxy cinnamaldehyde and chlorogenic acid. With IC₅₀ DPPH activity 17.34±0.37 μg/mL, ABTS 37.63±0.73 μg/ mL, NO 135.58±0.35 μg/mL, H₂O₂ 17.35±0.54 μg/mL. Antibacterial property in cinnamon could inhibit Streptococcus mutans (5.70 mm), Porphyromonas gingivalis bacteria (4.77 mm), and Candida albicans fungus (10.10 mm). In conclusion, cinnamon can be used as an antioxidant and antibacterial agent in preventing dental problems.