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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