期刊
MICROCHEMICAL JOURNAL
卷 159, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.microc.2020.105513
关键词
Cinnamon; Adulteration; Infrared spectroscopy; Chemometric
资金
- Universidad Nacional de La Pampa [112-FCEYN-UNLPam]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET) [PIO2015-02CO/CONICET/UNLPAM]
- Agencia Nacional de Promocion Cientifica (ANPCYT) [PICT-2018-4496]
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.
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