prikaz prve stranice dokumenta Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method
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Scientific paper - Original scientific paper
Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method
Croatian journal of food science and technology, 13 (2021), 2; 246-252. https://doi.org/10.17508/CJFST.2021.13.2.16
Jakovljević Kovač, Martina; Mihajlović, Lovro; Molnar, Maja

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Jakovljević Kovač, M., Mihajlović, L. & Molnar, M. (2021). Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method. Croatian journal of food science and technology, 13. (2), 246-252. doi: 10.17508/CJFST.2021.13.2.16

Jakovljević Kovač, Martina, et al. "Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method." Croatian journal of food science and technology, vol. 13, no. 2, 2021, pp. 246-252. https://doi.org/10.17508/CJFST.2021.13.2.16

Jakovljević Kovač, Martina, Lovro Mihajlović and Maja Molnar. "Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method." Croatian journal of food science and technology 13, no. 2 (2021): 246-252. https://doi.org/10.17508/CJFST.2021.13.2.16

Jakovljević Kovač, M., Mihajlović, L. and Molnar, M. (2021) 'Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method', Croatian journal of food science and technology, 13(2), pp. 246-252. doi: 10.17508/CJFST.2021.13.2.16

Jakovljević Kovač M, Mihajlović L, Molnar M. Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method. Croatian journal of food science and technology [Internet]. 2021 December 15 [cited 2024 July 14];13(2):246-252. doi: 10.17508/CJFST.2021.13.2.16

M. Jakovljević Kovač, L. Mihajlović and M. Molnar, "Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method", Croatian journal of food science and technology, vol. 13, no. 2, pp. 246-252, December 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:727032. [Accessed: 14 July 2024]

Metadata
Title (english)Coumarin in grounded cinnamon and teas containing cinnamon - extraction and determination by HPLC method
AuthorMartina Jakovljević Kovač
AuthorLovro Mihajlović
AuthorMaja Molnar
Author's institutionJosip Juraj Strossmayer University of Osijek
Department of biology
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 13, no. 2, pp. 246-252
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2021.13.2.16
URN:NBNurn:nbn:hr:109:727032
Publication2021-12-15
Document URLhttps://hrcak.srce.hr/269601
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:29:49