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Coumarin

Determining coumarin in foodstuffs using HPLC-UV

Coumarin

Cinnamon is subject to much discussion due to its natural ingredient coumarin. Coumarin is one of the secondary plant constituents. Chemically, coumarin is 1-benzopyran-2-on. It is injurious to health if ingested in larger quantities. Furthermore, there is the suspicion that coumarin is carcinogenic.

Detection principle

The sample is extracted using an ethanol/water mixture. The coumarin content is determined by HPLC separation on a reverse phase and UV detection. Quantification is by the method in external standards.

Fig 1: Chromatogram of a sample of cinnamon powder (approx 4000 mg/kg coumarin)
Fig 2: Chromatogram of a sample of cinnamon baked goods (approx 20 mg/kg coumarin)
3D spectrum standard3D spectrum sample
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