Detecting Fake Cinnamon with Advanced Analytical Techniques

Greg Howard
17th January, 2024

Detecting Fake Cinnamon with Advanced Analytical Techniques

Graphical abstract from study highlighting the expected Ceylon ratio in true cinnamon.

Image adapted from: Pages-Rebull et al. / CC BY (Source)
Cinnamon is a globally popular spice, with ‘true cinnamon’ (Ceylon cinnamon) considered the most beneficial for health. However, its higher cost makes it susceptible to being mixed with cheaper varieties like Cassia and Saigon cinnamon, a practice known as adulteration. This poses a problem for consumers who may be paying for a premium product but receiving something of lower quality and potentially different health effects. Researchers at the Universitat de Barcelona (UB) have developed a method to detect this fraud[1]. The study focused on identifying and quantifying four key compounds found in cinnamon: eugenol, cinnamaldehyde, coumarin, and cinnamic acid. Eugenol is an antioxidant linked to health benefits, while coumarin, present in higher levels in Cassia and Saigon cinnamon, can be harmful to the liver in large quantities. The researchers aimed to create a technique that could not only identify the type of cinnamon but also determine the proportion of Ceylon cinnamon present in a sample, even if it was mixed with other types. The method developed by the UB team uses High-Performance Liquid Chromatography with Ultraviolet detection (HPLC-UV). HPLC-UV is an analytical chemistry technique used to separate, identify, and quantify each component in a mixture. In this case, it separates the four target compounds in the cinnamon samples. The amount of each compound is then measured using a UV detector. The data obtained was then analysed using a statistical method called Partial Least Squares (PLS). PLS helps to build a model that relates the concentrations of the four compounds to the type of cinnamon. This approach builds on previous work highlighting the need to differentiate between various ‘cinnamon’ species[2]. The earlier study used DART-QToF-MS, a different analytical technique, to identify marker compounds. The UB study offers a potentially more accessible and cost-effective alternative with HPLC-UV. To test their method, the researchers created mixtures of Ceylon, Cassia, and Saigon cinnamon in the laboratory. They then used their HPLC-UV/PLS method to analyse these mixtures and see if it could accurately identify the type of cinnamon and quantify the amount of Ceylon cinnamon present. The results showed that the method could reliably distinguish Ceylon cinnamon from other types and accurately determine the ratio of Ceylon to non-Ceylon cinnamon in a sample. The accuracy of the method was assessed using a metric called Root Mean Squared Error (RMSE), which was very low (<0.06), indicating high precision. The importance of accurately identifying cinnamon species extends beyond consumer protection. Cinnamon has a long history of medicinal use[3], with potential benefits for conditions like cardiovascular disease, obesity, and diabetes. However, these benefits are thought to be primarily associated with Ceylon cinnamon due to its high eugenol content and low coumarin levels. Adulteration with Cassia or Saigon cinnamon could reduce the health benefits and potentially introduce harmful levels of coumarin. Furthermore, concerns about allergens in food necessitate accurate labeling[4], and knowing the precise composition of cinnamon is crucial for this. The study also touches upon the broader issue of verifying food composition, as highlighted in research on allergen detection[4]. While analytical techniques are constantly improving, ensuring the accuracy of food labels remains a challenge. The UB study provides a valuable tool for authenticating cinnamon and protecting consumers from fraudulent practices.

BiochemPlant ScienceSpices

References

Main Study

1) Application of HPLC-UV combined with chemometrics for the detection and quantification of 'true cinnamon' adulteration.

Published 17th January, 2024

https://doi.org/10.1016/j.talanta.2024.125676

Related Studies

2) Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS.

https://doi.org/10.1080/19440049.2014.981763

3) Cinnamon: an aromatic condiment applicable to chronic kidney disease.

https://doi.org/10.23876/j.krcp.22.111

4) Food labeling issues in patients with severe food allergies: solving a hamlet-like doubt.

https://doi.org/10.1097/ACI.0000000000000362


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