Development and Validation of a UPLC-DAD Method for Quantitative Analysis of Coumarin, trans-Cinnamic Acid, trans-Cinnamaldehyde, and Eugenol in Encapsulated Cinnamon Flavoring Powder

Background: Cinnamon is a popular spice used in food products. Its flavor varies by its chemical profile. Cinnamon flavoring powder is a unique form of material with essential oil encapsulated in wall material, which improves the stability and homogeneity but also increases the difficulties for analysis. A specific and rapid method is needed to analyze the main components for its quality and safety. Objective: An analytical method for the quantification of cinnamon flavoring powder was developed and validated. The characteristic components for analysis were selected as coumarin, trans-cinnamic acid, trans-cinnamaldehyde, and eugenol. Methods: This quantitation method with ultra-performance liquid chromatography coupled with diode array detector analysis was achieved by material extraction followed by chromatographic separation on C-18 columns eluted with a gradient acetonitrile-water mobile phase. The detected wavelength was determined as 280 nm. Results: Linear regression of calibration curves for each component was validated (R-2 > 0.9995). The specificity, LOD and LOQ, precision, accuracy, and ruggedness of the developed method were also evaluated. Conclusions: Such an approach is applicable for the simultaneous determination of these four characteristic constituents in cinnamon flavoring powder used in manufacturing and quality control of nutritional products. Highlights: This study describes the selection of four components for analysis, the efficient extraction of them from cinnamon flavoring powder, and the rapid quantitation of these four characteristic components in these materials.