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Determination of coumarin in different food samples
Project
Project code: BfR-LMS-08-1322-276
Contract period: 01.03.2007
- 31.12.2007
Purpose of research: Applied research
Coumarin is a naturally occurring compound being present not only in cinnamon and cinnamon containing food products but also in a wide variety of plants. In higher concentrations it exhibits among others hepatotoxicity. From the European Food Safety Authority (EFSA) a Tolerable Daily Intake (TDI) of 0.1 mg/kg body weight was established. In Germany during the last years in food surveillance high concentrations of coumarin (up to 10g/kg) in cinnamon were measured. Few investigation on the absorption and bioavailability of coumarin from the different products are available up to now.Experimental Development of a method to detect coumarin, cinnamylaldehyde and other possibly toxic ingredients in cinnamon. To enable also the analysis of samples with lower coumarin concentrations existing methods have to be optimised in regard to limit of detection. The developed method(s) should be validated by different validation concepts. With the developed method the concentrations of coumarin in different cinnamon containing food samples (e.g. tea, other beverages) and the influence of their preparation on the coumarin concentration will be determined. The concentrations of coumarin in other samples should be investigated. Since only some data on the bioavailability of coumarin from the different food materials are available in an animal experiment with a small number of animals the bioavailability of coumarin from coumarin containing products will be investigated.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
