ArticleAnalytical and bioanalytical chemistry2023
Use of elemental profiles determined by energy-dispersive X-ray fluorescence and multivariate analyses to detect adulteration in Ceylon cinnamon.
Article in Analytical and bioanalytical chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 15 citations in OpenAlex.
- Development of a New FT-Raman Method for the Investigation of Cinnamon Authenticity.Foods (Basel, Switzerland) · 2026Article
- Via entropy analysis (EA) and systematic cluster analysis (SCA), multi-index chemometric analysis of 20 amino acids, trace elements, etc., of five green teas from Guizhou, China.BMC chemistry · 2025Article
- High rate of safety and fraud issues in commercially available cinnamon.NPJ science of food · 2025Article
- Use of energy dispersive X-ray fluorescence as screening method to detect oregano adulteration.Current research in food science · 2025Article
- Article
- Nuclear Magnetic Resonance Fingerprints and Mini DNA Markers for the Authentication of Cinnamon Species Ingredients Used in Food and Natural Health Products.Plants (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
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Abstract
The price of Cinnamomum verum (Ceylon cinnamon) is around twice as high as that of the other cinnamon varieties commonly grouped under the name cassia cinnamon, making the former spice an attractive target for fraudsters. This work demonstrates that elemental profiles obtained by energy-dispersive X-ray fluorescence in combination with multivariate analyses can be used as a screening method to detect Ceylon cinnamon adulteration. Thirty-six elements were analysed in 52 commercially available cinnamon samples, 29 Ceylon, 8 cassia, and 15 for which no indication about variety was provided. Fifty-eight percent of the samples were either adulterated or did not meet international quality criteria. Four of the ground cinnamon samples labelled as Ceylon cinnamon were found to be pure cassia or a mixture with a high cassia content, and 26 samples were suspected of other types of adulteration including replacement of bark with other parts of the cinnamon tree. Headspace gas chromatography-mass spectrometry and ash determination by thermogravimetric analysis confirmed the conclusions reached by elemental analysis. Only one sample labelled as Ceylon cinnamon and that according to its volatile composition was cassia cinnamon was not flagged as suspicious by elemental analysis.
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