ASSESSMENT OF COUMARIN LEVELS IN CINNAMON SPICES AVAILABLE IN THE TURKISH MARKET TÜRKİYE PİYASASINDA BULUNAN TARÇIN BAHARATLARINDAKİ KUMARİN DÜZEYLERİNİN DEĞERLENDİRİLMESİ
Ankara Universitesi Eczacilik Fakultesi Dergisi, vol.50, no.2, pp.425-432, 2026 (Scopus, TRDizin)
- Publication Type: Article / Article
- Volume: 50 Issue: 2
- Publication Date: 2026
- Doi Number: 10.33483/jfpau.1762483
- Journal Name: Ankara Universitesi Eczacilik Fakultesi Dergisi
- Journal Indexes: Scopus, Central & Eastern European Academic Source (CEEAS), TR DİZİN (ULAKBİM)
- Page Numbers: pp.425-432
- Keywords: Cinnamon, coumarin, LC-qTOF-MS, limits
- Open Archive Collection: AVESIS Open Access Collection
- Hacettepe University Affiliated: Yes
Abstract
Objective: Cinnamon has been widely used as a popular spice. The cheaper and more commonly found Cassia cinnamon contains high amounts of coumarin, a naturally occurring hepatotoxic component. The coumarin content added to food products for flavoring purposes is regulated by the European Food Safety Authority. Therefore, it is important to know the amount of coumarin in commercial cinnamon spices and to determine the consumption amounts. Material and Method: In this study, 22 samples labeled as cinnamon in stick and ground form in the Turkish markets were analyzed using LC-qTOF-MS. The analyzed coumarin content was compared to the European Union limit, which is the tolerable daily intake set by the European Food Safety Authority at 0.1 mg coumarin/kg body weight. Result and Discussion: The results showed that all but one of the samples contained coumarin. Considering the daily intake limits of coumarin, which are a maximum of 1.5 mg for a 15 kg child and 6 mg for a 60 kg adult, it was found that most samples exceeded these limits. In addition to the amount of coumarin and daily intake that people should be cautious about when consuming cinnamon, the type of cinnamon, whether in stick or powder form, should also be indicated on cinnamon spice packages.