TITLE:
Analysis of the trans-Cinnamic Acid Content in Cinnamomum spp. and Commercial Cinnamon Powder Using HPLC
AUTHORS:
Jaemin Lee, Dong Gu Lee, Jun Yeon Park, Sungwook Chae, Sanghyun Lee
KEYWORDS:
Cinnamomum spp., trans-Cinnamic Acid, HPLC
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.4 No.4,
November
17,
2015
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.