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Abstract
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This study evaluated the effect of different concentrations of aqueous cinnamon (Cinnamomum verum) extract (0, 12.5, 25, 50, 75, and 100%) on the germination process of wheat (Triticum aestivum), barley (Hordeum vulgare), and amaranth (Amaranthus retroflexus) seeds. For extraction process, a ratio of 5 g cinnamon bark to 100 ml distilled water at room temperature was employed. The results showed that cinnamon extract significantly affected both germination percentage and germination rate. The highest germination was observed in wheat under control conditions, whereas the lowest germination was recorded in amaranth exposed to the highest extract concentration. Cinnamon extract exhibited strong inhibitory effects on amaranth germination but showed comparatively limited suppression in wheat and barley, highlighting its selective phytotoxic potential.
Given that allelopathic activity is often linked to the presence of phenolic and flavonoid compounds [1-2], the total content of these bioactive compounds in the extract (100%) was quantified, yielding 560.39 µg/mL for phenolics and 86.77 µg/mL for flavonoids. These secondary metabolites are believed to inhibit seed germination through various mechanisms, including disruption of enzyme systems, alteration of membrane permeability, interference with protein synthesis, and inhibition of cell division [3].
The differential sensitivity observed among the tested species may be attributed to variations in seed coat structure, enzymatic defense systems, and inherent metabolic responses. The ecological advantages of using cinnamon extract include reduced risk of resistance development in weeds, environmental safety, non-toxicity to non-target organisms, and suitability for organic farming.
These findings suggest that cinnamon extract could serve as a promising and sustainable botanical herbicide for weed management. Its natural origin and effective inhibitory properties offer an environmentally friendly alternative to conventional
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