Antioxidant and antiaging activities of Cinnamomum burmannii, Michelia champaca and their combinations

Abstract

Aging is a natural skin process that occurs due to intrinsic and extrinsic factors, such as excessive exposure to ultraviolet light (photoaging). The mechanism of damage involves the production of excess free radicals that trigger oxidative stress in the skin. Determining the natural products that have high antioxidant activities as antiaging is important. Cinnamomum burmannii and Michelia champaca are typical Aceh plants that are believed to have high antioxidant effects. The aim of this study was to determining the contents of C. burmannii and M. champaca as well as to determine the antioxidant and antiaging activities of either individually or combinations. The qualitative phytochemical and semi-quantitative analysis of the extracts were measured using gas chromatography-mass spectroscopy (GC-MS). The antioxidant activity was examined by radical scavenging using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method while the antiaging activity was measured using the tyrosinase enzyme inhibition test. The phenolic and flavonoid contents of C. burmannii were higher than M. champaca (66.34 vs 24.71 mg gallic acid equivalent/gr and 80.52 vs 60.20 mg quercetin equivalent/gr, respectively. The inhibitory concentration (IC50) of M. champaca extract in inhibiting DPPH indicated that M. champaca had a better antioxidant activity than C. burmannii. The combination of C. burmannii and M. champaca extracts had a lower IC50 compared to M. champaca alone. C. burmannii and M. champaca extracts had a weak potential to inhibit tyrosinase activity (IC50 value ≥1000 μg/mL). In conclusion, this study indicates that M. champaca and C. burmannii have strong antioxidant activities and these might associate with polyphenol contents.

Keywords: Antioxidant; anti-tyrosinase; antiaging; champaca; cinnamon; flavonoid.

Figure 1.. Gas chromatography and mass spectroscopy (GC-MS) pattern of chemical compounds from Cinnamomum burmannii extract.

Figure 2.. Gas chromatography and mass spectroscopy (GC-MS) pattern of chemical compounds from Michelia champaca extract.

Figure 3.. Antioxidant activity of Cinnamomum burmannii and Michelia champaca extracts based on scavenging radical of DPPH test. Data in mean ± standard deviation with three replications. CB25MC75: C. burmannii 25% and M. champaca 75%; CB50MC50: C. burmannii 50% and M. champaca 50%; CB75MC25: C. burmannii 75% and M. champaca 25%. ^*Statistically significant at p<0.05 compared to ascorbic acid group. ^#Statistically significant at p<0.05 compared to C. burmannii group.