Qualıty control and coumarın analysıs of cınnamon samplesavaılable ın the retaıl markets ın Turkey

Cinnamon is a drug obtained from the dried peels of some Cinnamomum Schaeff. (Lauraceae) species. It is one of the oldest and most frequently consumed spices in the world. Although hundreds of cinnamon varieties are known, four types of cinnamon commonly stand out commercially. These economically valuable cinnamon types are Cinnamomum verum J. Presl, Cinnamomum cassia (L.) J. Presl, Cinnamomum burmanni (Nees & T.Nees) Blume and Cinnamomum loureiroi Nees. The study was carried out with a total of 25 cinnamon samples. The compositions of essential oils obtained by hydrodistilation from cinnamon samples were determined by GC-FID and GC/MS systems, and relative amounts of components greater than 0.1% were determined. As a result of the analysis, it was determined that the main component in essential oils is trans-cinnamaldehyde (69-96%). Apart from this major compound, mono and sesquiterpenes such as cis-cinnamaldehyde, cinnamil acetate, α-terpineol, eugenol, bornyl acetate, cinnamil acetate, α-copaene, α-muurulene, β-caryophyllene are detected. For the ethanol extracts prepared from the samples and cold and hot water extracts prepared from 6 different samples, coumarin was determined and 95% similar results were obtained in both systems (HPLC, GC/FID). In total, 4 of the samples were easily distinguished from other species with their anatomical and morphological characteristics as C. verum and C. cassia. Of the 25 samples, 13 were identified as C. burmanni and one as C. loureiroi. Also, two different types of cinnamon anatomy were found that did not conform to the microscopic character of the cinnamon varieties classified as four types. It is determined that 22 of the 23 samples that are collected from Turkey Market are cassia type of cinnamon and the amount of coumarin may vary up to 24 fold. Therefore, regardless of the type of cassia cinnamon, it is considered unsafe to use over a certain amount. Keywords: Cinnamomum, Quality Control, Essential Oil, Coumarin