Comparison of coumarin quantity in cinnamon powder and food supplements

Aim of the study: to determine and compare coumarin quantity content in cinnamon powder and food supplements. Objectives of the study: to apply and validate the high performance liquid chromatography method of coumarin for identification; to apply and validate the high performance liquid chromatography method of coumarin for quantification; to apply the most appropriate method of coumarin extraction; evaluate and compare the amount of coumarin in cinnamon powder and food supplements. Object and methods: objects – cinnamon powder and cinnamon food supplements. Qualitative and quantitative analysis of coumarin was performed by high performance liquid chromatography. Analysis was performed using a Waters e2695 with photodiode matrix detection. The eluents were used acetonitrile and water with 0,1 % trifluoroacetic acid. Eluent flow rate 1 ml/min. Detection was done at 274,0 nm. Results: High performance liquid chromatography was applied and validated for coumarin identification (retention time ~ 13,350 min., detection at 274,0 nm). The eluents were used acetonitrile and water with 0.1 % trifluoroacetic acid. High performance liquid chromatography was applied and validated of coumarin for quantification: limit of quantification of coumarin from 0,008 to 0,125 mg/ml; correlation coefficient >0,99. Extraction was performed using a methanol-water (80:20, V/V) solution. The analysis showed that the largest amount was 431,77 mg/kg, smallest amount was 2,85 mg/kg. Coumarin levels were 2,15 mg/kg and 12,63 mg/kg in food supplements