Antioxidant and Glycemic Regulatory Properties Potential of Different Maturity Stages of Leaf of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) In Vitro

Table 2

Total polyphenolic content and total flavonoid content of different maturity stages of leaf of Ceylon cinnamon.

Leaf extract	Antioxidants
	TPC		TFC
	(mg gallic acid equivalents/g of extract)	(mg gallic acid equivalents/g of sample)	(mg quercetin equivalents/g of extract)	(mg quercetin equivalents/g of sample)
Immature	26.80 ± 0.77	0.68 ± 0.02	33.65 ± 0.30	0.85 ± 0.01
Partly mature	44.82 ± 0.37	2.41 ± 0.02	35.78 ± 0.52	1.93 ± 0.03
Mature	215.07 ± 1.98	22.35 ± 0.21	45.01 ± 0.56	4.68 ± 0.06

Data represented as mean ± SEM. TPC and TFC n=4 each. Values in a column superscripted by different letters are significantly different at p < 0.05.