Abstract
In this study, the chemical composition and antioxidant activity of Ceylon cinnamon (Cinnamomum verum L.) and Chinese cinnamon (Cinnamomum cassia L.) were compared. Extracts were prepared using ethanol and water; phenolic compounds, water-soluble vitamins, and minerals were determined by HPLC and ICP-OES methods. The results showed that the ethanol extract of C. verum exhibited the highest antioxidant activity (average 43.4%), whereas aqueous extracts sometimes demonstrated pro-oxidant properties. HPLC analysis revealed the presence of quercetin (62.7 mg/100 g), apigenin (68.2 mg/100 g), and rutin (6.3 mg/100 g) in C. verum. Among vitamins, C. verum contained higher levels of B1 (37.5 mg/100 g) and B3 (22.3 mg/100 g). Regarding mineral composition, potassium (484.8 mg/100 g) and magnesium (75.4 mg/100 g) were predominant. These findings suggest that Ceylon cinnamon is a promising source of bioactive compounds and antioxidant activity, supporting its potential use in the development of functional foods and dietary supplements.