Details

Autor(en) / Beteiligte

• Pages-Rebull, Josep
• Sagristà, Gemma
• Pérez-Ràfols, Clara
• Serrano, Núria
• Díaz-Cruz, José Manuel

Titel

Application of HPLC-UV combined with chemometrics for the detection and quantification of ‘true cinnamon’ adulteration

Ist Teil von

• Talanta (Oxford), 2024-05, Vol.271, p.125676-125676, Article 125676

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2024

Quelle

MEDLINE

Beschreibungen/Notizen

• Cinnamon is one of the most popular spices used in cuisines worldwide. Among its different species, Ceylon cinnamon (“true cinnamon") is the one with the most health benefits due to its high concentration in the antioxidant eugenol and the ultra-low content of the hepatotoxic compound coumarin. However, the higher price of Ceylon cinnamon makes it vulnerable to fraudulent adulteration with more economic species of cinnamon, such as Cassia and Saigon. Thus, for the detection of frauds in cinnamon samples, a HPLC-UV method was developed for the determination of 4 characteristic cinnamon compounds: eugenol, cinnamaldehyde, coumarin and cinnamic acid. The obtained data were analyzed by PLS to attain not only the authentication of cinnamon species but also the detection and quantification of partial adulterations. Several mixtures prepared in the laboratory using different cinnamon powder samples considered ‘pure’ Ceylon, Cassia or Saigon were tested, concluding that the proposed approach allows a clear identification of Ceylon cinnamon and a suitable quantification of the Ceylon: non-Ceylon ratio regardless of the commercial sample selected (RMSE <0.06 for both training and test sets). [Display omitted] •HPLC-UV is proposed for the determination of four characteristic cinnamon compounds.•The discrimination among cinnamon species was achieved.•The detection and quantification of partial adulterations in cinnamon samples were assessed.•A simple, versatile, low-cost method for cinnamon authentication was proposed.