Website: https://vjfc.nifc.gov.vn/
Website: https://vjfc.nifc.gov.vn/
Cinnamon is a precious medicinal herb and a widely used spice, has great economic value and is exported to many countries. Cinnamon contains many chemical components with effects such as phenylpropanoids, terpenoids, etc. However, the coumarin component in cinnamon is of interest, and some countries its use because of concerns about the potential risk of liver toxicity. Therefore, determining the coumarin content in cinnamon and evaluating influencing factors helps to use cinnamon safely and prevent risk factors. The study used 233 cinnamon bark samples harvested in March and August (lunar calendar) in some major cinnamon growing areas, including Lao Cai (formerly Yen Bai province), Thanh Hoa, Quang Ninh, Da Nang (formerly Quang Nam province), with different thicknesses and processing methods. Determine the coumarin content in the sample by HPLC-PDA, compare the differences between data groups, and analyze ANOVA using SPSS software to evaluate the influence of factors. The results showed that the coumarin content in cinnamon bark samples ranged from 0.01 – 0.91% (95% Confidence Interval for Mean). The origin and harvest season had a statistically significant effect on the coumarin content in the samples, while the thickness and initial processing method did not affect it. Quang Ninh and Thanh Hoa cinnamon samples had low coumarin content from 0.018 – 0.092% and 0.038 – 0.090% respectively (95% Confidence Interval for Mean), the highest in Lao Cai cinnamon samples from 0.529 – 0.859% (95% Confidence Interval for Mean). Da Nang (formerly Quang Nam province) cinnamon harvested in March had a lower content of coumarin than cinnamon harvested in August. From the results obtained, it is necessary to clearly indicate the origin and harvest season in product management to contribute to ensuring food safety, as well as appropriate export orientation.
Coumarin, cinnamon, growing area, harvest, food safety.
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