Can Minerals Be Used as a Tool to Classify Cinnamon Samples?

Anna Flavia S. Silva; Luís Cláudio Martins; Liz M.B. Moraes; Isabela C. Gonçalves; Bianca B.R. de Godoy; Sara W. Erasmus; Saskia van Ruth; Fábio R.P. Rocha

doi:10.3390/foods_2020-07652

Can Minerals Be Used as a Tool to Classify Cinnamon Samples?

Anna Flavia S. Silva, Luís Cláudio Martins, Liz M.B. Moraes, Isabela C. Gonçalves, Bianca B.R. de Godoy, Sara W. Erasmus, Saskia van Ruth, Fábio R.P. Rocha

Food Quality and Design

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral composition (P, S, Mg, Ca, K, Cu, Zn, B, Fe, Al, Mn, and Si contents) of 56 ground cinnamon samples from different regions of the State of São Paulo, Brazil was determined by inductively coupled plasma optical emission spectroscopy (ICP OES). Principal component analysis was exploited for sample classification, and the microelements presented the best correlation: PC1, PC2, and PC3 explained 93% of the observed variance at 95% confidence level. Si, Al, Fe, and Cu presented the most significant contributions to cluster analysis. Samples were classified into six groups, in which those presenting C. zeylanicum were well clustered, and the samples acquired in bulk as well as those whose labels declared traces of grains and/or spices presented the highest variability. Thus, it was pioneeringly demonstrated the possibility of identifying C. zeylanicum in commercial cinnamon powders, using microelements as authenticity markers.

Original language	English
Title of host publication	Proceedings, 2021, Foods 2020
Subtitle of host publication	The 1st International Electronic Conference on Food Science and Functional Foods
Editors	C.J. Smith
Publisher	MDPI
DOIs	https://doi.org/10.3390/foods_2020-07652
Publication status	Published - 2021
Event	The 1st International Electronic Conference on Food Science and Functional Foods - Online Duration: 10 Nov 2020 → 25 Nov 2020

Publication series

Name	Proceedings
Number	1
Volume	70
ISSN (Electronic)	2504-3900

Conference/symposium

Conference/symposium	The 1st International Electronic Conference on Food Science and Functional Foods
Abbreviated title	Foods 2020
City	Online
Period	10/11/20 → 25/11/20

Access to Document

10.3390/foods_2020-07652Licence: CC BY

https://edepot.wur.nl/676906Licence: CC BY

Cite this

Silva, A. F. S., Martins, L. C., Moraes, L. M. B., Gonçalves, I. C., de Godoy, B. B. R., Erasmus, S. W., van Ruth, S., & Rocha, F. R. P. (2021). Can Minerals Be Used as a Tool to Classify Cinnamon Samples? In C. J. Smith (Ed.), Proceedings, 2021, Foods 2020: The 1st International Electronic Conference on Food Science and Functional Foods Article 22 (Proceedings; Vol. 70, No. 1). MDPI. https://doi.org/10.3390/foods_2020-07652

@inproceedings{001e35663216426ca5cbb8c081e4006f,

title = "Can Minerals Be Used as a Tool to Classify Cinnamon Samples?",

abstract = "Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral composition (P, S, Mg, Ca, K, Cu, Zn, B, Fe, Al, Mn, and Si contents) of 56 ground cinnamon samples from different regions of the State of S{\~a}o Paulo, Brazil was determined by inductively coupled plasma optical emission spectroscopy (ICP OES). Principal component analysis was exploited for sample classification, and the microelements presented the best correlation: PC1, PC2, and PC3 explained 93\% of the observed variance at 95\% confidence level. Si, Al, Fe, and Cu presented the most significant contributions to cluster analysis. Samples were classified into six groups, in which those presenting C. zeylanicum were well clustered, and the samples acquired in bulk as well as those whose labels declared traces of grains and/or spices presented the highest variability. Thus, it was pioneeringly demonstrated the possibility of identifying C. zeylanicum in commercial cinnamon powders, using microelements as authenticity markers.",

author = "Silva, \{Anna Flavia S.\} and Martins, \{Lu{\'i}s Cl{\'a}udio\} and Moraes, \{Liz M.B.\} and Gon{\c c}alves, \{Isabela C.\} and \{de Godoy\}, \{Bianca B.R.\} and Erasmus, \{Sara W.\} and \{van Ruth\}, Saskia and Rocha, \{F{\'a}bio R.P.\}",

year = "2021",

doi = "10.3390/foods\_2020-07652",

language = "English",

series = "Proceedings",

publisher = "MDPI",

number = "1",

editor = "C.J. Smith",

booktitle = "Proceedings, 2021, Foods 2020",

address = "Switzerland",

note = "The 1st International Electronic Conference on Food Science and Functional Foods, Foods 2020 ; Conference date: 10-11-2020 Through 25-11-2020",

}

Silva, AFS, Martins, LC, Moraes, LMB, Gonçalves, IC, de Godoy, BBR, Erasmus, SW, van Ruth, S & Rocha, FRP 2021, Can Minerals Be Used as a Tool to Classify Cinnamon Samples? in CJ Smith (ed.), Proceedings, 2021, Foods 2020: The 1st International Electronic Conference on Food Science and Functional Foods., 22, Proceedings, no. 1, vol. 70, MDPI, The 1st International Electronic Conference on Food Science and Functional Foods, Online, 10/11/20. https://doi.org/10.3390/foods_2020-07652

Can Minerals Be Used as a Tool to Classify Cinnamon Samples? / Silva, Anna Flavia S.; Martins, Luís Cláudio; Moraes, Liz M.B. et al.
Proceedings, 2021, Foods 2020: The 1st International Electronic Conference on Food Science and Functional Foods. ed. / C.J. Smith. MDPI, 2021. 22 (Proceedings; Vol. 70, No. 1).

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic