Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2012, Article ID 263851, 4 pages
http://dx.doi.org/10.1100/2012/263851
Research Article

Assessment of Coumarin Levels in Ground Cinnamon Available in the Czech Retail Market

Department of Veterinary Public Health and Toxicology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 612 42 Brno, Czech Republic

Received 2 March 2012; Accepted 17 April 2012

Academic Editors: D. K. Hansen and R. Pohjanvirta

Copyright © 2012 Jana Blahová and Zdeňka Svobodová. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. J. Velíšek, Chemie potravin, Ossiss, Tabor, Czech Republic, 1st edition, 1999.
  2. WHO monographs on selected medicinal plants—Volume 1, World Health Organization, Geneva, Switzerland, 1999.
  3. A. Jayatilaka, S. K. Poole, C. F. Poole, and T. M. P. Chichila, “Simultaneous micro steam distillation/solvent extraction for the isolation of semivolatile flavor compounds from cinnamon and their separation by series coupled-column gas chromatography,” Analytica Chimica Acta, vol. 302, no. 2-3, pp. 147–162, 1995. View at Publisher · View at Google Scholar · View at Scopus
  4. D. R. Tainter and A. T. Grenis, Spices and Seasonings. A Food Technology Handbook, John Wiley & Sons, New York, NY, USA, 2st edition, 2001.
  5. K. Abraham, F. Wöhrlin, O. Lindtner, G. Heinemeyer, and A. Lampen, “Toxicology and risk assessment of coumarin: focus on human data,” Molecular Nutrition and Food Research, vol. 54, no. 2, pp. 228–239, 2010. View at Publisher · View at Google Scholar · View at Scopus
  6. “European Parliament and Council Directive No. 88/388 on the approximation of the laws of the member states relating to flavourings for use in foodstuffs and to source materials for their production,” Official Journal of the European Communities, vol. L184, pp. 1–40, 1988.
  7. “European Parliament and Council Directive No. 1334/2008 on the flavourings and certain food ingredients with flavouring properties for use in and on food and amending Council Regulation (EEC) No. 1601/91, Regulations (EC) No. 2232/96 and (EC) No. 110/2008 and Directive 2000/13/EC,” Official Journal of the European Communities, vol. L354/34, pp. 14–15, 2008.
  8. S. P. Felter, J. D. Vassallo, B. D. Carlton, and G. P. Daston, “A safety assessment of coumarin taking into account species-specificity of toxicokinetics,” Food and Chemical Toxicology, vol. 44, no. 4, pp. 462–475, 2006. View at Publisher · View at Google Scholar · View at Scopus
  9. C. Sproll, W. Ruge, C. Andlauer, R. Godelmann, and D. W. Lachenmeier, “HPLC analysis and safety assessment of coumarin in foods,” Food Chemistry, vol. 109, no. 2, pp. 462–469, 2008. View at Publisher · View at Google Scholar · View at Scopus
  10. “Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to coumarin,” The EFSA Journal, vol. 104, pp. 1–36, 2004.
  11. “Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food on a request from the European commission on coumarin in flavourings and other food ingredients with flavourig properties,” The EFSA Journal, vol. 793, pp. 1–15, 2008.
  12. F. Woehrlin, H. Fry, K. Abraham, and A. Preiss-Weigert, “Quantification of flavoring 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, vol. 58, no. 19, pp. 10568–10575, 2010. View at Publisher · View at Google Scholar · View at Scopus
  13. S. Lungarini, F. Aureli, and E. Coni, “Coumarin and cinnamaldehyde in cinnamon marketed in Italy: a natural chemical hazard?” Food Additives and Contaminants A, vol. 25, no. 11, pp. 1297–1305, 2008. View at Publisher · View at Google Scholar · View at Scopus
  14. “Zpráva o výsledcích sledování a vyhodnocování cizorodých látek v potravních řetězcích v rezortu zemědělství v roce 2009 (The bulletin – results of monitoring and evaluation of toxic compounds in food chain in agriculture section in 2009),” Ministry of Agriculture of the Czech Republic website. Ministry of Agriculture, Praha, Czech Republic, 2010, http://eagri.cz/public/web/file/74611/ Zprava_o_vysledcich_sledovani_a_vyhodnocovani_cizorodych_latek_2009.pdf.
  15. “Zpráva o výsledcích sledování a vyhodnocování cizorodých látek v potravních řetězcích v resortu zemědělství v roce 2008 (The bulletin – results of monitoring and evaluation of toxic compounds in food chain in agriculture section in 2008),” In: Ministry of Agriculture of the Czech Republic website. Ministry of Agriculture, Praha, Czech Republic, 2009, http://eagri.cz/public/web/file/3098/monit_2009_final_po_OPM_1_.pdf.
  16. Z. D. He, C. F. Qiao, Q. B. Han et al., “Authentication and quantitative analysis on the chemical profile of Cassia Bark (Cortex Cinnamomi) by high-pressure liquid chromatography,” Journal of Agricultural and Food Chemistry, vol. 53, no. 7, pp. 2424–2428, 2005. View at Publisher · View at Google Scholar · View at Scopus