Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method
| Autor: | Martina Jakovljević Kovač, Lovro Mihajlović, Maja Molnar |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 246-252 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1847-3466 1848-9923 |
| DOI: | 10.17508/CJFST.2021.13.2.16 |
| Popis: | Cinnamon, a commonly used spice as well as a part of many commodities, such as breakfast cereals, teas and bakery products, represents an important part of the diet. Cinnamon, among many bioactive components, contains an important active compound coumarin. Numerous studies have shown that coumarin has a beneficial health effect on the body in optimal consumption, while increased long-term consumption can lead to adverse health effects. In this paper, the amount of coumarin in ten different products found on the Croatian market, including ground spices and teas, was analyzed. In addition, different extraction parameters were analyzed in order to find the best method of extraction of coumarin from cinnamon and products containing cinnamon. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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