ABSTRACT
Aim: The research aimed at ascertaining whether the different drying methods and plant parts have effect on the radical scavenging activity and phytochemical properties of cinnamon as an herb/spice. Methodology: Fresh samples of the cinnamon (Cinnamomum zeylanicum) was collected at the Aburi Botanical Gardens, Ghana. Some of the samples were sun, oven, room and freeze dried. The dried and fresh samples were extracted with methanol and water and the extract analyzed. Results: Only the sun dried samples had the total phenolic and total flavonoid been degraded compared to the fresh sample. The flavonoid and phenolic contents and the DPPH radical scavenging activity were significantly expressed in different amounts in the root, stem, leaf and seed. Conclusion: Generally, the drying influenced the phytochemical contents which are major contribution to the radical scavenging activity of the cinnamon.