INQUISAL   20936
INSTITUTO DE QUIMICA DE SAN LUIS "DR. ROBERTO ANTONIO OLSINA"
Unidad Ejecutora - UE
artículos
Título:
Low-cost analytic method for the identification of Cinnamon adulteration
Autor/es:
CANTARELLI, MIGUEL Á.; AZCARATE, SILVANA M.; MOLDES, CARLOS A.; CAMIÑA, JOSÉ M.; MOLDES, CARLOS A.; CAMIÑA, JOSÉ M.; MARCHEVSKY, EDUARDO J.; MARCHEVSKY, EDUARDO J.; CANTARELLI, MIGUEL Á.; AZCARATE, SILVANA M.
Revista:
MICROCHEMICAL JOURNAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2020 vol. 159
ISSN:
0026-265X
Resumen:
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.