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Analysis of the trans-Cinnamic Acid Content in Cinnamomum spp. and Commercial Cinnamon Powder Using HPLCopen access
- Authors
- Lee, J.; Lee, D.G.; Park, J.Y.; Chae, S.; Lee, Sanghyun
- Issue Date
- Nov-2015
- Keywords
- Cinnamomum spp.; trans-Cinnamic Acid; HPLC
- Citation
- Journal of Agricultural Chemistry and Environment, v.4, no.4, pp 102 - 108
- Pages
- 7
- Journal Title
- Journal of Agricultural Chemistry and Environment
- Volume
- 4
- Number
- 4
- Start Page
- 102
- End Page
- 108
- ISSN
- 2325-7458
2325-744X
- Abstract
- The present study aimed to quantify the content of trans-cinnamic acid (CA) in Cinnamomum japonicum, C. loureirii, and C. camphora and the commercial application of CA using high performance liquid chromatography (HPLC). A C18 column was used, with water/methanol as the mobile phase gradient. The highest content of CA was observed in the bark of C. loureirii (16.97 mg/g) and cinnamon powder A (47.60 mg/g). The lowest content of CA was observed in leaf and heartwood of C. japonicum (0.10 and 0.10 mg/g, respectively) and cinnamon powder C (22.87 mg/g). This result could be utilized as a guideline for the analysis of the commercial applications of Cinnamomum.
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