Quantification of flavoring constituents in cinnamon: High variation of coumarin in cassia bark from the German retail market and in authentic samples from Indonesia

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10568-10575

  Woehrlin, Friederike ^a   Fry, Hildburg ^a   Abraham, Klaus ^a   Preiss Weigert, Angelika ^a  

^a FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

Author keywords

Cinnamaldehyde; Cinnamon; Coumarin; Eugenol; High performance liquid chromatography(HPLC)

Indexed keywords

CINNAMALDEHYDE; CINNAMON; COUMARIN; EUGENOL; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY(HPLC);

ALDEHYDES; ANIMALS; CHROMATOGRAPHY; LIQUIDS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACROLEIN; CINNAMALDEHYDE; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; CINNAMYL ALCOHOL; COUMARIN; COUMARIN DERIVATIVE; DRUG DERIVATIVE; EUGENOL; PROPANOL;

ARTICLE; BARK; CHEMISTRY; CINNAMOMUM AROMATICUM; CINNAMOMUM ZEYLANICUM; COMPARATIVE STUDY; GERMANY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDONESIA; METHODOLOGY; REPRODUCIBILITY;

ACROLEIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; CINNAMOMUM AROMATICUM; CINNAMOMUM ZEYLANICUM; COUMARINS; EUGENOL; GERMANY; INDONESIA; PLANT BARK; PROPANOLS; REPRODUCIBILITY OF RESULTS;

ANIMALIA; CINNAMOMUM AROMATICUM; CINNAMOMUM VERUM; SENNA;

EID: 78049314259     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102112p     Document Type: Article

References (32)

1. Ravindran, P. N.; Nirmal Babu, K. Introduction. In Cinnamon and Cassia: The Genus Cinnamomum; Ravindran, P.N., Nirmal Babu, K., Shylaja, M., Eds.; CRC Press: Boca Raton, FL, 2004; pp 1-13.
2. Poole, S. K.; Kiridena, W.; Miller, K. G.; Poole, C. F. Planar Chromatographic Methods for Determination of the Quality of Spices and Flavors as Exemplified by Cinnamon and Vanilla. J. Planar Chromatogr. 1995, 8, 257-268.
3. WHO Cortex Cinnamomi. In WHO Monographs on Selected Medicinal Plants, Vol.1; World Health Organization: Geneva, 1999.
4. Egan, D.; Okennedy, R.; Moran, E.; Cox, D.; Prosser, E.; Thornes, R. D. The Pharmacology, Metabolism, Analysis, and Applications of Coumarin and Coumarin-Related Compounds. Drug Metab Rev. 1990, 22, 503-529.
5. Lake, B. G. Coumarin metabolism, toxicity and carcinogenicity: Relevance for human risk assessment. Food Chem. Toxicol. 1999, 37, 423-453.
6. EFSA Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on a request from the Commission related to Coumarin. EFSA J. 2004, 104, 1-36.
7. Federal Institute for Risk Assessment (BfR) Consumers, who eat a lot of cinnamon, currently have an overly high exposure to coumarin. BfR Health Assessment 2006, no. 043/2006.
8. Abraham, K.; Woehrlin, F.; Lindtner, O.; Heinemeyer, G.; Lampen, A. Toxicology and risk assessment of coumarin: Focus on human data. Mol. Nutr. Food Res. 2010, 54, 228-239.
9. Rychlik, M. Quantification of free coumarin and its liberation from glucosylated precursors by stable isotope dilution assays based on liquid chromatography-tandem mass spectrometric detection. J. Agric. Food Chem. 2008, 56, 796-801.
10. Weber, G. Cinnamon-Product description and market situation. Dtsch Lebensm. Rundsch. 2007, 103, 492-493.
11. Poole, S. K.; Poole, C. F. Thin-Layer Chromatographic Method for the Determination of the Principal Polar Aromatic Flavor Compounds of the Cinnamons of Commerce. Analyst 1994, 119, 113-120.
12. Senanayake, U. M. Wijesekera, R.O.B.. Chemistry of Cinnamon and Cassia. In Cinnamon and Cassia: The Genus Cinnamomum; Ravindran, P. N., Nirmal Babu, K., Shylaja, M., Eds.; CRC Press: Boca Raton, FL, 2004; pp 80-120.
13. Miller, K. G.; Poole, C. F.; Chichila, T. M. P. Solvent-Assisted Supercritical-Fluid Extraction for the Isolation of Semivolatile Flavor Compounds from the Cinnamons of Commerce and Their Separation by Series-Coupled Column Gas-Chromatography. J High Resolut. Chromatogr. 1995, 18, 461-471.
14. Sproll, C.; Ruge, W.; Andlauer, C.; Godelmann, R.; Lachenmeier, D. W. HPLC analysis and safety assessment of coumarin in foods. Food Chem. 2008, 109, 462-469.
15. Ehlers, D.; Hilmer, S.; Bartholomae, S. HPLC Analysis of Supercritical Co2 Cinnamon and Cassia Extracts in Comparison with Cinnamon and Cassia Oils. Z. Lebensm. Unters. Forsch. 1995, 200, 282-288.
16. He, Z. D.; Qiao, C. F.; Han, Q. B.; Cheng, C. L.; Xu, H. X.; Jiang, R. W.; But, P. P. H.; Shaw, P. C. Authentication and quantitative analysis on the chemical profile of cassia bark (Cortex cinnamomi) by high-pressure liquid chromatography. J. Agric. Food Chem. 2005, 53, 2424-2428.
17. Karig, F. Thin layer chromatography of cinnamon bark. Dtsch. Apoth. Ztg. 1975, 115, 1781-1784.
18. Laub, E.; Olszowski, W. The Content of Coumarin in Woodruff and ItsTLC-Determination.Z. Lebensm. Unters.Forsch. 1982, 175, 179-181.
19. Lv, G.-P.; Huang, W.-H.; Yang, F.-Q.; Li, J.; Li, S.-P. Pressurized liquid extraction and GC-MS from simultaneous determination of seven components in Cinnamomum cassia and the effect of sample preparation. J. Sep. Sci. 2010, 33, 2341-2348.
20. Sostaric, T.; Boyce, M. C.; Spickett, E. E. Analysis of the volatile components in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography. J. Agric. Food Chem. 2000, 48, 5802-5807.
21. Jirovetz, L.; Buchbauer, G.; Eberhardt, R. Analyse und Qualitätskontrolle von ätherischen Zimtölen (Rinden- und Blattöle) verschiedenen Ursprungs mittels GC, GC-MS und Olfaktometrie- Bestimmung des Cumarin-und Safrolgehaltes. Ernährung/Nutrition 2000, 24, 366-369.
22. Archer, A. W. Determination of Cinnamaldehyde, Coumarin and Cinnamyl Alcohol in Cinnamon and Cassia by High-Performance Liquid-Chromatography. J. Chromatogr. 1988, 447, 272-276.
23. Huang, M. H.; Sheu, S. J. Determination of cinnamomi constituents by high-performance liquid chromatography and capillary electrophoresis. J. High Resolut. Chromatogr. 2000, 23, 561-564.
24. Lungarini, S.; Aureli, F.; Coni, E. Coumarin and cinnamaldehyde in cinnamon marketed in Italy: A natural chemical hazard? Food Addit. Contam., Part A 2008, 25, 1297-1305.
25. De Jager, L. S.; Perfetti, G. A.; Diachenko, G. W. Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products: Liquid chromatography mass spectrometry method development and validation studies. J. Chromatogr., A 2007, 1145, 83-88.
26. Ravindran, P. N.; Shylaja, M., Nirmal Babu, K.;Krishnamoorthy, B. Botany and Crop Improvement of Cinnamon and Cassia. In Cinnamon andCassia: TheGenus Cinnamomum; Ravindran, P.N., Nirmal Babu, K., Shylaja, M., Eds.; CRC Press: Boca Raton, FL, 2004; pp 14-79.
27. DIN 32 645. Chemische Analytik. Nachweis-, Erfassungs- und Bestimmungsgrenze. Beuth Verlag GmbH: Berlin, 1994.
28. Kiridena, W; Miller, K. G.; Poole, C. F. Identification of 2-Hydroxycinnamaldehyde in theCinnamons ofCommerce. J. Planar Chromatogr. 1995, 8, 177-183.
29. Marongiu, B.; Piras, A.; Porcedda, S.; Tuveri, E.; Sanjust, E.; Meli, M.; Sollai, F.; Zucca, P.; Rescigno, A. Supercritical CO2 extract of Cinnamomum zeylanicum: Chemical characterization and antityrosinase activity. J. Agric. Food Chem. 2007, 55, 10022-10027.
30. Leung, A.; Foster, S. Cinnamon (and Cassia). In Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, 2nd ed.; Leung, A., Foster, S., Eds.; John Wiley & Sons: Hoboken, NJ, 2003; pp 167-170.
31. Jayatilaka, A.; Poole, S. K.; Poole, C. F.; Chichila, T. M. P. Simultaneous Micro Steam Distillation Solvent-Extraction for the Isolation of Semivolatile Flavor Compounds from Cinnamon and Their Separation by Series Coupled-Column Gas-Chromatography. Anal. Chim. Acta 1995, 302, 147-162.
32. Miller, K. G.; Poole, C. F.; Pawlowski, T. M. P. Classification of the botanical origin of cinnamon by solid-phase microextraction and gas chromatography. Chromatographia 1996, 42, 639-646.