Identification of eugenol as an analytical marker by HPLC-DAD in Cinnamomum verum and Cinnamomum cassia samples
DOI:
https://doi.org/10.34117/bjdv12n3-038Keywords:
eugenol, HPLC, cinnamon, methanolAbstract
Cinnamon is consumed worldwide, preferably in powdered form due to its practicality. Certain types of cinnamon have high economic value because of their rarity and superior quality - particularly those rich in the compound eugenol-and may therefore be adulterated with lower-quality varieties. This study aimed to differentiate samples of true cinnamon (Cinnamomum zeylanicum) and false cinnamon (Cinnamomum cassia) through the quantification of chemical markers using high-performance liquid chromatography with diode array detection (HPLC-DAD). The method was optimized and validated according to ICH guidelines, meeting the parameters for linearity (R² ≥ 0.99), precision, accuracy, selectivity, robustness, and limits of detection and quantification. The results indicated eugenol concentrations of 5013 ppm in true cinnamon and 979.5 ppm in false cinnamon, confirming the effectiveness of the method in distinguishing between species. This approach contributes to spice quality control, consumer protection, and the prevention of fraud in the food market.
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