The Application of Ultrasonic Assisted Extraction in Analysis Cinnamon and Food Products

Authors

  • Kristína Čišovská Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
  • Katarína Hroboňová Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic

DOI:

https://doi.org/10.54779/ccsss20220323

Keywords:

coumarin, cinnamon, ultrasonic assisted extraction, extraction solvent

Abstract

The objective of this study was to select suitable experimental conditions for extraction of coumarin by Ultrasonic Assisted Extraction (UAE). Type of extraction solvent, extraction time and temperature were optimized to increase the extraction yield of coumarin from samples of cinnamon and foods containing cinnamon. Optimal UAE conditions include extraction time of 10 min, temperature of 50 °C and extraction solvent based on choline chloride and ʟ-lactic acid. The extraction yields were comparable to traditional solvents – water and methanol.

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Published

2022-11-02

Issue

Vol. 20 No. 5 (2022): 25ᵗʰ National Competition for the Karel Štulík Prize 2022

Section

Articles