Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQ_LIT-MS/MS method

References

• Ravindran, P. N.; Babu, N. K.; Shylaja, M. Cinnamon and Cassia: The Genus Cinnamomum; CRC Press: Boca Raton, Florida, 2004; 80–81.
   Google Scholar
• Purseglove, J. W.; Brown, E. G.; Green, C. L.; Robbins, S. R. J. Tropical Agricultural Series: Spices, Longman. Inc: New York. 1981; Vol. I. 100–101.
   Google Scholar
• Dhar, U.; Manjkola, S.; Bhatt, A. A.; Bisht, K.; Joshi, M. Current Status and Future Strategy for Development of Medicinal Plant Sector in Uttaranchal, India. Current Science. 2002, 83, 956–964.
   Web of Science ®Google Scholar
• Lungarini, S.; Aureli, F.; Coni, E. Coumarin and Cinnamaldehyde in Cinnamon Marketed in Italy: A Natural Chemical Hazard?  Food Additives and Contaminants Part A. 2008, 25, 1297–1305. doi: 10.1080/02652030802105274.
   Web of Science ®Google Scholar
• Leela, N. K.;. Cinnamon and Cassia. In Chemistry of Spices, Parthasarathy, V. A., Chempakam, B., Zachariah, J. T. Eds.; CAB International: United Kingdom, 2008; pp124–145.
   Google Scholar
• Wang, Y. H.; Avula, B.; Nanayakkara, D. N. P.; Zhao, J.; Khan, I. A. Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavoured Food and Food Supplements in the United States. Journal of Agricultural and Food Chemistry. 2013, 61, 4470–4476. doi: 10.1021/jf4005862.
   PubMed Web of Science ®Google Scholar
• EFSA. Coumarin in Flavourings and Other Food Ingredients with Flavouring Properties: Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC). EFSA Journal. 2008, 104, 1–36.
   Google Scholar
• FSSAI. Direction for Operationalization of Standards of Coumarin Content in Cinnamon: Notice of Operationalization of Standards of Cinnamon. In Food Security and Safety Authority of India. New Delhi, 2017.
   Google Scholar
• Lv, G. P.; Huang, W. H.; Yang, F. Q.; Li, J.; Li, S. P. Pressurized Liquid Extraction and GC-MS from Simultaneous Determination of Seven Components in Cinnamomum Cassia and the Effect of Sample Preparation. Journal of Separation Science. 2010, 33, 2341–2348. doi: 10.1002/jssc.201000208.
   PubMed Web of Science ®Google Scholar
• He, Z. D.; Qiao, C. F.; Han, Q. B.; Cheng, C. L.; Xu, H. X.; Jiang, R. W.; But, P. P. H.; Shaw, P. C. Authentication and Quantitative Analysis on the Chemical Profile of Cassia Bark (Cortex Cinnamomi) by High Pressure Liquid Chromatography. Journal of Agricultural and Food Chemistry. 2005, 53, 2424–2428. doi: 10.1021/jf048116s.
   PubMed Web of Science ®Google Scholar
• Sproll, C.; Ruge, W.; Andlauer, C.; Godelmann, R.; Lachenmeier, D. W. HPLC Analysis and Safety Assessment of Coumarin in Foods. Food Chemistry. 2008, 109, 462–469. doi: 10.1016/j.foodchem.2007.12.068.
   PubMed Web of Science ®Google Scholar
• Woehrlin, F.; Fry, H.; Abraham, K.; Preiss-Weigert, A. Quantification of Flavouring Constituents in Cinnamon: High Variation of Coumarin in Cassia Bark from the German Retail Market and in Authentic Samples from Indonesia. Journal of Agricultural and Food Chemistry. 2010, 58, 10568–10575. doi: 10.1021/jf102112p.
   PubMed Web of Science ®Google Scholar
• Rychlik, M.;. Quantification of Free Coumarin and Its Liberation from Glucosylated Precursors by Stable Isotope Dilution Assays Based on Liquid Chromatography-Tandem Mass Spectrometric Detection. Journal of Agricultural and Food Chemistry. 2008, 56, 796–801. doi: 10.1021/jf0728348.
   PubMed Web of Science ®Google Scholar
• Krieger, S.; Hayen, H.; Schmitz, J. O. Quantification of Coumarin in Cinnamon and Woodruff Beverages Using DIP-APCI-MS and LC-MS. Analytical and Bioanalytical Chemistry. 2013, 405, 8337–8345. doi: 10.1007/s00216-013-7238-x.
   PubMed Web of Science ®Google Scholar
• Spacil, Z.; Seifrtova, M.; Opletal, L.Solich, P. Rapid Qualitative and Quantitative Ultra-high Performance Liquid Chromatography Method for Simultaneous Analysis Of Twenty Nine Common Phenolic Compounds Of Various Structures. Talanta. 2010, 80, 1970–1979.
   Google Scholar
• Wu, H.; Guo, J.; Chen, S.; Liu, X.; Zhou, Y.; Zhang, X.; Xu, X. Recent Developments in Qualitative and Quantitative Analysis of Phytochemicalconstituents and Their Metabolites Using Liquid Chromatography-Mass Spectrometry. Journal of Pharmaceutical and Biomedical Analysis. 2013, 72, 267–291. doi: 10.1016/j.jpba.2012.09.004.
   PubMed Web of Science ®Google Scholar
• Vallverdu-Queralt, A.; Regueiro, J.; Martinez-Huelamo, M.; Alvarenga, J. F. R.; Leal, L. N.; Lamuela-Raventos, R. M. A Comprehensive Study on the Phenolic Profile of Widely Used Culinary Herbs and Spices: Rosemary, Thyme, Oregano, Cinnamon, Cumin and Bay. Food Chemistry. 2014, 154, 299–307. doi: 10.1016/j.foodchem.2013.12.106.
   PubMed Web of Science ®Google Scholar
• Dinesh, R.; Leela, N. K.; Zachariah, T. J.; Anandaraj, M. Controversies Surrounding Coumarin in Cassia: The Good, the Bad and the Not so Ugly. Current Science. 2015, 108, 482–484.
   Web of Science ®Google Scholar
• Fotland, T. O.; Paulsen, J. E.; Sanner, T.; Alexander, J.; Husoy, T. Risk Assessment of Coumarin Using the Bench Mark Dose (BMD) Approach: Children in Norway Which Regularly Eat Oatmeal Porridge with Cinnamon may exceed the TDI for Coumarin with Several Folds. Food and Chemical Toxicology. 2012, 50, 903–912. doi: 10.1016/j.fct.2011.12.005.
   PubMed Web of Science ®Google Scholar
• Ballin, N. Z.; Sorensen, A. T. Coumarin Content in Cinnamon Containing Food Products on the Danish Market. Food Control. 2014, 38, 198–203. doi: 10.1016/j.foodcont.2013.10.014.
   Web of Science ®Google Scholar
• Jayaprakasha, G. K.; Rao, J. M. L. Chemistry, Biogenesis, and Biological Activities of Cinnamomum zeylanicum. Critical Reviews in Food Science and Nutrition. 2011, 51, 547–562. doi: 10.1080/10408391003699550.
   PubMed Web of Science ®Google Scholar
• Robbins, R. J.;. Phenolic Acids in Foods: An Overview of Analytical Methodology. Journal of Agricultural and Food Chemistry. 2003, 51, 2866–2887. doi: 10.1021/jf026182t.
   PubMed Web of Science ®Google Scholar