Določanje značilnih organskih snovi v vzorcih cimeta

Kastelec, Katja (author), Kočar, Drago (mentor)

Cimet je začimba iz rodu Cinnamomum, ki se zaradi prijetnega značilnega okusa in arome kot dodatek jedem uporablja že tisočletja. Obstaja več vrst cimeta, ki se med drugim razlikujejo po vsebnosti nekaterih organskih spojin. S HPLC sem v 23 vzorcih cimeta določila vsebnost evgenola, cinamaldehida, kumarina in cimetove kisline. Za izvedbo analize sem razvila kromatografsko metodo, pri čemer sem si pomagala z literaturo. Dobljeni metodi sem preverila nekaj parametrov validacije (linearnost, točnost, mejo zaznave in mejo določitve). Najpomembnejši dve vrsti cimeta, cejlonski cimet in kasija, se glede na določene vsebnosti štirih značilnih spojin najbolj ločita po vsebnosti kumarina, medtem ko ločevanje glede na vsebnost evgenola, cinemaldehida in cimetne kisline ni dovolj zanesljivo. S PCA diagrami vsebnosti navedenih spojin se je pokazalo, da so se vzorci cejlonskega cimeta združevali ločeno od cimetov vrste kasija. Določitev vsebnosti analiziranih štirih spojih in obdelava podatkov s PCA sta se pokazali kot uspešen način razlikovanja med cejlonskim cimetom in kasijo. Zaradi hepatotoksičnih lastnosti kumarina, ki je bolj prisoten v kasiji kot v cejlonskem cimetu, je sestava cimeta pomembna tudi za potrošnike.

• Language: Slovenian
• Keywords: cimet, HPLC, cejlonski, kasija, PCA
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2025
• PID: 20.500.12556/RUL-170299
• COBISS.SI-ID: 243090179
• Publication date in RUL: 03.07.2025

Secondary language

• Language: English
• Title: Determination of characteristic organic compounds in cinnamon samples

Abstract

Cinnamon is a spice from the Cinnamomum genus. Due to its pleasant and distinctive taste and aroma it has been used as an additive to dishes for thousands of years. There are many species of cinnamon, which vary in the content of certain organic compounds. HPLC was used to determine the concentration of eugenol, cinnamaldehyde, coumarin and cinnamic acid in 23 cinnamon samples. Based on the literature, a chromatographic method for the analysis was developed. Several validation parameters for the resulting method were tested (linearity, accuracy, limit of detection and limit of quantification). The two main cinnamon species, Ceylon and cassia cinnamon, differed most in terms of coumarin content, while the differentiation based on the eugenol, cinnamaldehyde and cinnamic acid content proved to be unreliable. In PCA diagrams of the contents of these compounds the Ceylon cinnamon samples clustered separately from the cassia cinnamons. Determining the content of the four analyzed compounds and processing the data with PCA was a successful way of distinguishing between Ceylon and cassia cinnamon. Due to the hepatotoxicity of coumarin, which is more present in cassia than in Ceylon cinnamon, the cinnamon compound content is also important for consumers.

• Keywords: cinnamon, HPLC, Ceylon, cassia, PCA