Original scientific paper                                                                                                                                                  DOI: 10.17508/CJFST.2021.13.2.16

Coumarin in grounded cinnamon and teas containing cinnamon – extraction and determination by HPLC method

Martina Jakovljević Kovač1, Lovro Mihajlović2 https://orcid.org/0000-0002-5394-6962Maja Molnar1*

1Josip Juraj Strossmayer University of Osijek, Department of Biology Osijek, Cara Hadrijana 8/A, 31000 Osijek, Croatia
2Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia

Article history:
Received: March 10, 2021
Accepted: May 28, 2021
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.