Phenolic Compounds from Cinnamomum camphora Roots: Extraction Optimization, Purification, Isolation, and Bioactivity Evaluation

Previous studies have demonstrated thatC. camphoraexhibits diverse bioactivities, but its roots, particularly their phenolic constituents, remain largely unexplored. In this study, we optimized the extraction and purification of total phenolics fromC. camphoraroots, isolated their chemical constituents, and evaluated their bioactivities. Response surface methodology yielded optimal conditions of 71% ethanol, 78 °C, and a liquid-to-solid ratio of 24:1 (mL/g), giving a total phenolic content of 3.60 mg/g. Purification with HPD-600 resin followed pseudo-second-order kinetics (R2= 0.9987). From the enriched phenolic fraction, twelve phenolic compounds were isolated, seven of which are reported fromC. camphoraroots for the first time. The enriched fraction exhibited strong antioxidant activities (DPPH IC50= 107.21 μg/mL; •OH IC50= 130.7 μg/mL; O2−IC50= 141.70 μg/mL) and significant pancreatic lipase inhibitory activity (IC50= 0.80 mg/mL). This integrated approach expands the chemical diversity ofC. camphoraroots and highlights their potential as a natural source of antioxidants and lipid-lowering agents.