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.
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 standard||3D spectrum sample|