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Pages-Rebull J, Sagristà G, Pérez-Ràfols C, Serrano N, Díaz-Cruz JM. Application of HPLC-UV combined with chemometrics for the detection and quantification of 'true cinnamon' adulteration. Talanta 2024; 271:125676. [PMID: 38266436 DOI: 10.1016/j.talanta.2024.125676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/11/2024] [Accepted: 01/13/2024] [Indexed: 01/26/2024]
Abstract
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).
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Affiliation(s)
- Josep Pages-Rebull
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona (UB), Martí i Franquès 1-11, 08028, Barcelona, Spain
| | - Gemma Sagristà
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona (UB), Martí i Franquès 1-11, 08028, Barcelona, Spain
| | - Clara Pérez-Ràfols
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona (UB), Martí i Franquès 1-11, 08028, Barcelona, Spain; Water Research Institute (IdRA), Universitat de Barcelona, Martí i Franquès 1-11, 08028, Barcelona, Spain.
| | - Núria Serrano
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona (UB), Martí i Franquès 1-11, 08028, Barcelona, Spain; Water Research Institute (IdRA), Universitat de Barcelona, Martí i Franquès 1-11, 08028, Barcelona, Spain.
| | - José Manuel Díaz-Cruz
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona (UB), Martí i Franquès 1-11, 08028, Barcelona, Spain; Water Research Institute (IdRA), Universitat de Barcelona, Martí i Franquès 1-11, 08028, Barcelona, Spain
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