期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2021
卷号：13
期号：2
页码：246-252
DOI：10.17508/CJFST.2021.13.2.16
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：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.
