Low-cost analytic method for the identification of Cinnamon adulteration
| Autor: | Eduardo Jorge Marchevsky, Miguel Angel Cantarelli, José Manuel Camiña, Carlos Alberto Moldes, Silvana Mariela Azcarate |
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| Rok vydání: | 2020 |
| Předmět: |
Traditional medicine
biology 010401 analytical chemistry Flavouring agent 02 engineering and technology 021001 nanoscience & nanotechnology Coumarin biology.organism_classification 01 natural sciences 0104 chemical sciences Analytical Chemistry chemistry.chemical_compound chemistry Cassia Sri lanka 0210 nano-technology Spectroscopy Mathematics |
| Zdroj: | Microchemical Journal. 159:105513 |
| ISSN: | 0026-265X |
| Popis: | In this work, a novel low-cost and non-destructive method for true cinnamon authentication -based on Near-infrared diffuse reflectance spectroscopy and chemometrics- is presented. The use of cinnamon as a spice and flavouring agent is widespread throughout the world. Due to its high cost, true cinnamon -Cinnamon verum, which is only produced in Sri Lanka- it is adulterated with Cinnamon cassia due to its low commercial value. On the other hand, Cinnamon cassia contain a high content of coumarin (1%) which is a family of compounds containing 1,2-benzopyrone structures that are present only in minimal amounts in the barks of Cinnamon verum (0.04%). Due hepatotoxic effects of coumarin in animals and sensitive persons, the Food Safety Regulatory Agencies have imposed restrictions on the use of coumarin in their countries. Near-infrared diffuse reflectance spectroscopy (NIRS) and chemometric analysis were used jointly for evaluate adulterations of true cinnamon. |
| Databáze: | OpenAIRE |
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