Low-cost analytic method for the identification of Cinnamon adulteration

CANTARELLI, MIGUEL Á.; MOLDES, CARLOS A.; MARCHEVSKY, EDUARDO J.; AZCARATE, SILVANA M.; CAMIÑA, JOSÉ M.

MICROCHEMICAL JOURNAL

ELSEVIER SCIENCE BV

Año: 2020 vol. 159

0026-265X

In this work, a novel low-cost and non-destructive method for true cinnamon authentication -based on Nearinfrared 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.