Progressive Horticulture

Free radicals play an important role in affecting human health by causing several diseases like cancer, hypertension, heart attack, diabetes etc. The antioxidants are the compounds which act as scavenger of these reactive species and reduces the risk of free radical damage. Leaves of two species of Cinnamomum namely C. glanduliferum and C. tamala, which are highly demanded in spice industry were chosen to evaluate their antioxidant activity in aqueous and methanolic extract. The antioxidant activity of these two plants were studied by measuring its reducing ability, free radical scavenging activity by DPPH and ABTS method. The antioxidant constituents, viz. flavonoids, total phenol and tannins were also evaluated in these plants. C. tamala showed the higher antioxidant activity by DPPH and ABTS methods. The antioxidant constituents, viz. total phenol, flavonoids and tannins were also found in higher quantities in C. tamala. This study was focused to evaluate antioxidant activities of two species of Cinnamomum leaf which is normally used in different herbal formulations and also used as spices in different food preparations. The investigation suggested that these Cinnamomum species can also be used as source of natural antioxidant in food and pharmaceutical industry.