stakeholder panel on dietary supplements...stakeholder panel on dietary supplements working group on...
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STAKEHOLDER PANEL ON DIETARY SUPPLEMENTS
Working Group on Cinnamon
Chair, Milda Embuscadol bBoca Raton Resort & Club, Boca Raton, FL
September 5, 2014
Outline• Backgroundac g ou d
– History– Origin– Uses– Composition
• Analytical challengesy g• Current analytical methods and techniques• Fitness for purpose statement• Questions for SPDS discussion
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Cinnamomum is derived from the Hebraic and A bi t i f t iArabic term amomon, meaning fragrant spice plant.
History• Cinnamon has been consumed as early as 2000 BC
– Egyptians use it as a perfuming agent in embalming– It was used throughout the ancient world– During medieval times, used by doctors to treat conditions such as coughing, arthritis and sore throats
• Arab traders introduce it to Europe– Arabs kept the origins of cinnamon a secret
• Columbus set out to find cinnamon and rhubarb butsamples he got were not cinnamon
• Around 1518, Portuguese traders discovered cinnamon in Ceylon (now Sri Lanka)
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History• Portuguese occupied Ceylon where they had the• Portuguese occupied Ceylon where they had the
monopoly on cinnamon trade until 1638 when they were overthrown by the Ceylon kingdom of Kandy with the help of the Dutch
• Cinnamon monopoly was under the Dutch monopolyfor 150 years
• Ceylon was taken over by the British in 1784 after th A l D t h Wthe Anglo‐Dutch War
• By 1800, cinnamon was no longer an expensive andrare spice
• Its cultivation in other parts of the world began• Cassia which has a similar flavor began to be used and
was becoming popular
Background• Cinnamon species:C a o spec es:
– Cinnamomum verum (Ceylon cinnamon) – most commonly used in the Western world
– Cinnamomum aromaticum (Cassia cinnamon or Chinese cinnamon – originates from southern Chinaand is typically less expensive than Ceylon cinnamon
C. verum (left) and C. burmannii ( right)
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Cinnamon ‐ Family LauraceaeCinnamomum Common name Properties
l h l h ll bCinnamomum verumPresl (syn. C. zeylanicum Nees)
True or Ceylon cinnamonMexican cinnamon
Very thin, light yellow brown smooth bark, less dense, more crumbly texture, highly fragrant aroma, more aromatic in flavorLower levels of coumarin
C. cassia Presl (C. aromaticaum)
Cassia, Chinese cinnamon, “Cassia lignea”
Cassia ‐Much stronger and harsher flavor than Ceylon cinnamon, medium to light reddish brown, hard and woody, thicker bark
C. burmannii Blume Indonesian cassia, Korintjecinnamon, Pandang cinnamon
C. loureirii Nees Vietnamese cassia, Saigon cinnamon, Vietnamese cinnamon
C. tamala (Buch.‐Ham.) Nees & Eberm.
Indian cassia
Cinnamomum originsC. cassia
C. zeylanium/ C. verum
C. lourierii
C burmanniiC. burmannii
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120000
World production of cinnamon (2003‐2012), FAO Stat
1 ‐ Indonesia
20000
40000
60000
80000
100000
Volume (ton
nes) 2‐ China
4 ‐ Sri Lanka3 ‐ Vietnam
0
20000
Countries
2008 2009 2010 2011 2012
Uses• Culinary spice for flavor and aroma• Culinary spice for flavor and aroma• Effective against fungal, bacterial and viral infections• Have antispasmodic properties• Useful for diabetes, hypercholesterolemia and inflammatory conditions
• Food preservativeood p ese a e• Antioxidant• Source of nutrients – manganese, iron, calcium, dietary fiber
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Parts usedk ( ll )• Bark (quills)
• Bark powder • Bark essential oil• Leaf essential oil• Oleoresin
Korintje cinnamon tree Hand harvesting of cinnamon bark
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Cassia drying yard
Forms• Powder• Powder• Cinnamon powder in capsules• Cinnamon extract in soft gels• Cinnamon bark essential oil• Water extracted cinnamon in capsule• Water extracted cinnamon in capsule• Cinnamon bark, supercritical CO2 extract, EtOH extract, cinnamaldehyde in capsule
• Cinnamon extract
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Composition and antioxidant values of ground cinnamon
Volatile oil content of cinnamonSpecies Source % volatile oil Remarks
C. burmannii Indonesia 1 ‐ 3.5% High amount of coumarinWith mucilage
C. cassia ChinaTung Hing
SikiangHigh V.O
Sweetest
C. cassia Northern Vietnam 3 – 4%C. lourieroi Central Vietnam 4 – 6% Also called
Vietnamese cinnamon, Saigon cinnamon
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Essential oil componentsSpecies Linalool ‐ ‐Terpineol Dihydrocinna Cinnamic Eugenol
Caryophyllene maldehyde acetate
C. aromaticum*
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Research Findings
Condensed tannin is the main component responsible for the medicinal effect of cinnamon bark
• Hydrolysable tannins – esters of polyphenolic acids (gallic and hexahydroxydiphenic acid)
• Condensed tannins – condensates of flavan units [e.g., (+)-cathechin, (-)-epicatechin]; procyanidins
• Tannins and related compounds have been isolated (e g flavone• Tannins and related compounds have been isolated (e.g., flavone-3-ol glucosides, oligomeric procyanidins or cinnamtannins designated as A2, A3 and A4 = tetrameric, pentameric and hexameric, respectively• Consist of (-)-epicatechin units linked linearly through C(4 )-
C(8) bonds.
Tannins and related compounds from cinnamon bark
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Procyanidins from cassia bark
Structure of active component in cinnamon based on Anderson et al. (2004) JAFC, 52, 65‐70
T - u n i t
O H
OOH
O H
O HO H
O
OOH
O H
2
8
4
4
7
M - u n i t
R
OOH
OH
O H
OH
OH
8 B - u n i t
R
R
R = O H = ( + ) c a t e c h i n
R = O H = ( - ) e p i c a t e c h i n
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Analytical challenges
• Raw material variability and differences between species/variety of cinnamon
• Different forms and matrices• Possible contamination from harvesting, drying and handlingdrying and handling
• Possible lack of reference standards• Availability of cost effective methods
Existing methods ‐ General• Sample extraction
– Apparatus (Soxhlet, Clevenger’s apparatus, etc.)– Solvent– Time and temperature of extraction
• Purification and concentration• Methods
– Gas chromatography (GC)– Gas chromatography‐mass spectrometry (GC‐MS)– High performance liquid chromatography (HPLC)– Flow injection mass spectrometry (FIMS) fingerprinting method for
species identification– UPLC (for analysis of coumarin, cinnamyl alcohol, cinnamaldehyde,
cinnamic acid, eugenol, and cinnamyl acetate)
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Details of various analytical methods will be distributed prior to the meeting
• Industry Needs Tests for Identity Purity Assay– Tests for Identity, Purity, Assay• Methods to verify the identity and origin of the material
• Methods to quantify the amount of selected bioactive components
– Extraction method– Determine what component/s is/are important for assay development
• Methods to demonstrate that material does not contain economic adulterants
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Fitness For Purpose Statement “Identification/Quantification Method”Identification/Quantification MethodThe method must be able to identify known and unknown active component/s in various dietary supplement matrices. Ideally, the method should combine targeted and non‐targeted approaches with the ability totargeted approaches, with the ability to quantitate active component/s based on the availability of reference standards.
Questions for SPDS discussion
d f f h (• Identification of the source (cinnamon vs cassia)?
• What component to isolate and quantify?• What standards to use?T t f d lt t ?• Tests for adulterants?
• Cost of the analysis
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QUESTIONS??
Milda E. Embuscado, Ph. D., CFSSenior Principal ScientistMaterials and Processing TechnologyApplied Research, Technical Innovation CenterMcCormick & Company IncMcCormick & Company, Inc.