文章基本信息

标题：Coumarins in Food and Methods of Their Determination
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作者：Mirjana Lončar ; Martina Jakovljević ; Drago Šubarić 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：5
DOI：10.3390/foods9050645
出版社：MDPI Publishing
摘要：Coumarin is a natural product with aromatic and fragrant characteristics, widespread in the entire plant kingdom. It is found in different plant sources such as vegetables, spices, fruits, and medicinal plants including all parts of the plants—fruits, roots, stems and leaves. Coumarin is found in high concentrations in certain types of cinnamon, which is one of the most frequent sources for human exposure to this substance. However, human exposure to coumarin has not been strictly determined, since there are no systematic measurements of consumption of cinnamon-containing foods. The addition of pure coumarin to foods is not allowed, since large amounts of coumarin can be hepatotoxic. However, according to the new European aroma law, coumarin may be present in foods only naturally or as a flavoring obtained from natural raw materials (as is the case with cinnamon). In this paper, the overview of the current European regulations on coumarin levels in food is presented, along with the most common coumarin food sources, with a special emphasis on cinnamon-containing food. Human exposure to coumarins in food is also reviewed, as well as the methods for determination and separation of coumarin and its derivatives in food.
关键词：coumarin; cinnamon; coumarin;containing foods; human exposure to coumarin; determination of coumarin in food coumarin ; cinnamon ; coumarin;containing foods ; human exposure to coumarin ; determination of coumarin in food