Cinnamomum iners Reinw. ex Blume has long been recognized as a plant with food and medicinal uses. This study was designed to optimize the MAE process to produce a high-value, polyphenol-rich crude extract from cinnamon leaves (PCL). The primary goal was to apply response surface methodology (RSM) with a face-centered central composite design (FCCD) to identify the ideal conditions for microwave-assisted extraction (MAE). Key factors such as the MAE time, microwave power, and solid-to-liquid ratio were examined to produce a polyphenol-rich crude extract from
C. iners leaves. The resulting extracts were assessed for extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The results showed that MAE using a methanol solvent had a significant impact on antioxidant compound levels. The R
2 values for all responses, yield, TPC, TFC, and DPPH radical scavenging activity were 0.9497, 0.9494, 0.9199, and 0.9570, respectively, indicating that the developed quadratic polynomial models were accurate and suitable for analyzing MAE parameter interactions. The optimum MAE parameters were determined to be an MAE time of 25 min, microwave power of 214.24 W, and plant leaf–solvent ratio of 1:195.76 g/mL. In these optimized MAE conditions, the predicted extraction yield, TPC, TFC, and IC
50 of DPPH scavenging were 18.56%, 22.86 mg GAE/g, 13.89 mg QE/g, and 83.30 µg/mL, respectively. The enhanced efficiency of MAE comes from microwave-induced heating, which disrupts cell walls for faster compound release, making it more effective and time-efficient than traditional HRE for polyphenol extraction. This study demonstrated that polyphenols can be efficiently extracted from
C. iners using MAE, producing a valuable extract with potential as a natural preservative in food and a skin-protective, anti-aging ingredient in cosmetics.
Full article
