Low-cost analytic method for the identification of cinnamon adulteration

M.A. CANTARELLI; C.A. MOLDES; E.J. MARCHEVSKY; S.M. AZACARATE; J.M. CAMIÑA

MICROCHEMICAL JOURNAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 159

0026-265X

In this work, a novel low-cost and non-destructive method for the authentication of true cinnamon -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.