HPLC analysis and safety assessment of coumarin in foods

Constanze Sproll; Winfried Ruge; Claudia Andlauer; Rolf Godelmann; Dirk W Lachenmeier

doi:10.1016/j.foodchem.2007.12.068

HPLC analysis and safety assessment of coumarin in foods

Food Chem. 2008 Jul 15;109(2):462-9. doi: 10.1016/j.foodchem.2007.12.068. Epub 2008 Jan 12.

Authors

Constanze Sproll¹, Winfried Ruge¹, Claudia Andlauer¹, Rolf Godelmann¹, Dirk W Lachenmeier²

Affiliations

¹ Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, D-76187 Karlsruhe, Germany.
² Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, D-76187 Karlsruhe, Germany. Electronic address: Lachenmeier@web.de.

PMID: 26003373
DOI: 10.1016/j.foodchem.2007.12.068

Abstract

Coumarin is a component of natural flavourings including cassia, which is widely used in foods and pastries. The toxicity of coumarin has raised some concerns and food safety authorities have set a maximum limit of 2mg/kg for foods and beverages in general, and a maximum level of 10mg/l for alcoholic beverages. An efficient method for routine analysis of coumarin is liquid chromatography with diode array detection. The optimal sample preparation for foods containing cinnamon was investigated and found to be cold extraction of 15g sample with 50mL of methanol (80%, v/v) for 30min using magnetic stirring. In the foods under investigation, appreciable amounts of coumarin were found in bakery products and breakfast cereals (mean 9mg/kg) with the highest concentrations up to 88mg/kg in certain cookies flavoured with cinnamon. Other foods such as liqueurs, vodka, mulled wine, and milk products did not have coumarin concentrations above the maximum level. The safety assessment of coumarin containing foods, in the context of governmental food controls, is complicated as a toxicological basis for the maximum limits appears to be missing. The limits were derived at a time when a genotoxic mechanism was assumed. However, this has since been disproven in more recent studies. Our exposure data on coumarin in bakery products show that there is still a need for a continued regulation of coumarin in foods. A toxicological re-evaluation of coumarin with the aim to derive scientifically founded maximum limits should be conducted with priority.

Keywords: Cassia; Cinnamon; Coumarin; Flavourings; High-performance liquid chromatography (HPLC).