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10.3390/foods9050645
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Review

Coumarins in Food and Methods of Their Determination

by
Mirjana Lončar
1,
Martina Jakovljević
1,
Drago Šubarić
1,
Martina Pavlić
2,
Vlatka Buzjak Služek
2,
Ines Cindrić
3 and
Maja Molnar
1,*
1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
2
Croatian Agency for Agriculture and Food, Vinkovačka cesta 63c, 31000 Osijek, Croatia
3
Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 645; https://doi.org/10.3390/foods9050645
Submission received: 16 April 2020 / Revised: 7 May 2020 / Accepted: 10 May 2020 / Published: 18 May 2020
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Abstract

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.
Keywords: 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

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MDPI and ACS Style

Lončar, M.; Jakovljević, M.; Šubarić, D.; Pavlić, M.; Buzjak Služek, V.; Cindrić, I.; Molnar, M. Coumarins in Food and Methods of Their Determination. Foods 2020, 9, 645. https://doi.org/10.3390/foods9050645

AMA Style

Lončar M, Jakovljević M, Šubarić D, Pavlić M, Buzjak Služek V, Cindrić I, Molnar M. Coumarins in Food and Methods of Their Determination. Foods. 2020; 9(5):645. https://doi.org/10.3390/foods9050645

Chicago/Turabian Style

Lončar, Mirjana, Martina Jakovljević, Drago Šubarić, Martina Pavlić, Vlatka Buzjak Služek, Ines Cindrić, and Maja Molnar. 2020. "Coumarins in Food and Methods of Their Determination" Foods 9, no. 5: 645. https://doi.org/10.3390/foods9050645

APA Style

Lončar, M., Jakovljević, M., Šubarić, D., Pavlić, M., Buzjak Služek, V., Cindrić, I., & Molnar, M. (2020). Coumarins in Food and Methods of Their Determination. Foods, 9(5), 645. https://doi.org/10.3390/foods9050645

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