cinnamon authenticity (1)


The aim of this study by Brazilian researchers was to identify authenticity markers to distinguish between true and false cinnamon, and use mid-infrared spectroscopy (MIR) with chemometric analysis as a fast screening method. A  total of 129 samples of cinnamon were obtained from Brazil, Sri Lanka and Paraguay. The samples were analysed by hplc (high performance liquid chromatography) and MIR. The levels of eugenol, cinnamaldehyde and coumarin were measured.  Samples of true cinnamon had higher levels of eugenol and cinnamaldehyde and lower levels of coumarin, and they also had higher antioxidant activity. Principal component analysis (PCA) of both the hplc and MIR results was able to separate the two types of cinnamon, and partial least square discriminant analysis (PLS-DA) was able to differentiate between the true and false cinnamon with 94.4% and 100% accuracy for the compositional analysis and MIR respectively.

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