eCite Digital Repository

Sweeping-micellar electrokinetic chromatography versus reversed phase liquid chromatography for the determination of coumarin in curry

Citation

Ranasinghe, M and Karunaratne, H and Quirino, JP, Sweeping-micellar electrokinetic chromatography versus reversed phase liquid chromatography for the determination of coumarin in curry, Journal of Chromatography A, 1657 Article 462586. ISSN 0021-9673 (2021) [Refereed Article]


Preview
PDF
Pending copyright assessment - Request a copy
726Kb
  

DOI: doi:10.1016/j.chroma.2021.462586

Abstract

Coumarin is a phytotoxin found in the popular spice cinnamon, which is used to flavor many Asian curry dishes. In this work, we developed and compared the analytical performance of reversed-phase liquid chromatography (RP-LC) and sweeping-micellar electrokinetic chromatography (MEKC) methods for the determination of coumarin in complex curry (gravy) samples. Using a matrix matched sample (curry after solvent extraction with methanol and diluted with 100 mM phosphoric acid), the intra-day and inter-day repeatability of retention/migration time and (corrected) peak area for both methods were acceptable (%RSD (n=6) ≤ 5%). The linear range and limit of quantitation (LOQ) were an order of magnitude better in RP-LC (RP-LC linear range = 0.11-108 mg/kg, LOQ = 0.11 mg/kg) (Sweeping-MEKC linear range = 2.16-216 mg/kg, LOQ = 2.16 mg/kg). However, the limit of detection (S/N=3) and LOQ in sweeping-MEKC was 0.65 mg/kg and 2.16 mg/kg, which were sufficient to report the levels of coumarin ≥ the European limit of 2 mg/kg in foods. During the analysis of 25 curry samples, relatively similar results for sweeping-MEKC and RP-LC were obtained for 6 samples that contained coumarin >LOQ of sweeping-MEKC. Interferences in RP-LC lead to significant overestimation of coumarin levels in 3 samples. Coumarin levels above the EU limit was found in 6 curry samples using the more selective sweeping-MEKC. This work should also raise public awareness on the presence of potentially high levels of coumarin in some foods.

Item Details

Item Type:Refereed Article
Keywords:Cinnamon, Coumarin, Curry, Micellar electrokinetic chromatography, Reversed-phase liquid chromatography, Solvent extraction
Research Division:Chemical Sciences
Research Group:Analytical chemistry
Research Field:Separation science
Objective Division:Expanding Knowledge
Objective Group:Expanding knowledge
Objective Field:Expanding knowledge in the chemical sciences
UTAS Author:Ranasinghe, M (Mrs Muhandiramge Ranasinghe)
UTAS Author:Quirino, JP (Associate Professor Lito Quirino)
ID Code:151658
Year Published:2021
Web of Science® Times Cited:2
Deposited By:Chemistry
Deposited On:2022-08-02
Last Modified:2022-08-02
Downloads:0

Repository Staff Only: item control page