Cinnamon - Differentiation of Four Species by Linking Classical Botany to an Automated Chromatographic Authentication System

被引:9
作者
Ford, Paul W. [1 ]
Harmon, Alan D. [1 ]
Tucker, Arthur O. [2 ]
Sasser, Myron [3 ]
Jackoway, Gary [3 ]
Albornoz, Gerardo [1 ]
Grypa, Roman D. [1 ]
Pratt, Jonna L. [1 ]
Cardellina, John H., II [1 ]
机构
[1] McCormick & Co Inc, Tech Innovat Ctr, 204 Wight Ave, Hunt Valley, MD 21031 USA
[2] Delaware State Univ, Dept Agr & Nat Resources, Claude E Phillips Herbarium, 1200 N DuPont Highway, Dover, DE 19901 USA
[3] MIDI Inc, 125 Sandy Dr, Newark, DE 19713 USA
关键词
FASTING BLOOD-GLUCOSE; PROANTHOCYANIDINS; PROCYANIDIN; EXTRACTS;
D O I
10.5740/jaoacint.18-0343
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
One of the world's oldest spices, cinnamon is also one of the most popular. Species of the genus Cinnamomum offer a variety of extractable oils with aroma and flavor characteristics of importance to the flavor industry, so differentiating cinnamon samples for culinary-based applications is very important. Cinnamon also has reported health benefits associated with specific phytochemical constituents, but its composition can vary greatly depending on species and source region. A substantial amount of the research reported on cinnamon does not provide thorough documentation of the source and taxonomic identification of the study material, a very common issue with studies of food and medicinal plants. In the interest of providing some clarity to the discussion of the health benefits and culinary attributes of the different cinnamon types in the marketplace, we offer the results of a long-term chemotaxonomic study of cinnamon samples sourced from different regions of the world and link those chemical data to classical taxonomic identification of the source plants. We provide details of the effective use of an automated chemotaxonomic analytical method to differentiate cinnamons from various geographic regions. Also included are chromatographic data for the polyphenolic/procyanidin fractions of each species, as cinnamon type-A procyanidins are often the purported source of biological activity in cinnamon and cinnamon extracts.
引用
收藏
页码:363 / 368
页数:6
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