Scholarlink

<p>The growing global interest in functional foods has intensified scientific attention toward naturally occurring plant compounds with therapeutic and nutritional benefits. This study presents a comprehensive metabolomic, phytochemical, nutritional, and safety assessment of <i>Cinnamomum loureiroi</i> (Saigon cinnamon), identifying an exceptionally low-coumarin chemotype with important implications for safe, long-term consumption. Using an integrative analytical approach combining GC–MS, HPLC–UV, spectrophotometry, and standardized phytochemical assays, we characterized a broad spectrum of bioactive constituents. The volatile profile was dominated by (E)-cinnamaldehyde (43.5% of the volatile fraction), alongside flavonoids, terpenoids, and phenolic compounds associated with strong antioxidant capacity. Absolute coumarin quantification by HPLC–UV, using matrix-optimized extraction (50:50 methanol–water, v/v), revealed a low content of 32.9 ± 3.2&#xa0;mg/kg (0.0033% w/w). This level is 61–365-fold lower than values typically reported for commercial cassia cinnamon and is comparable to Ceylon cinnamon, supporting classification of the sample as authenticated bark material without leaf contamination. Although GC–MS profiling indicated coumarin at 4.07% relative abundance within the volatile fraction, absolute quantification confirms minimal dietary exposure. Nutritional analysis demonstrated the presence of dietary fiber, essential minerals (including calcium, magnesium, and potassium), and vitamins, notably vitamin E and B-complex vitamins, at nutritionally relevant concentrations for typical culinary use. Anti-nutrient levels were negligible. Sub-chronic oral toxicity evaluation in Wistar rats showed no observable adverse effects at 352&#xa0;mg/kg, supporting a favorable safety profile. Intake modeling based on established tolerable daily intake thresholds indicates that customary consumption levels (1–2&#xa0;g/day) contribute only a small fraction of the coumarin safety limit. Collectively, these findings identify a distinct ultra-low-coumarin <i>C. loureiroi</i> chemotype that combines potent bioactivity with a wide margin of safety. This profile positions Saigon cinnamon as a promising candidate for functional food, dietary supplement, and nutraceutical applications requiring repeated or long-term intake.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Comprehensive metabolomic and phytochemical profiling of saigon cinnamon reveals promise as a functional food and nutraceutical

  • 期刊论文

  • 发表日期：

    2026年3月9日

查看全文
  • Omolola Esther Adebimpe-John,
  • Oludare Osigbeminiyi Osiboye,
  • Ruth Ene Adole,
  • Bamidele Victor Owoyele

摘要

The growing global interest in functional foods has intensified scientific attention toward naturally occurring plant compounds with therapeutic and nutritional benefits. This study presents a comprehensive metabolomic, phytochemical, nutritional, and safety assessment of Cinnamomum loureiroi (Saigon cinnamon), identifying an exceptionally low-coumarin chemotype with important implications for safe, long-term consumption. Using an integrative analytical approach combining GC–MS, HPLC–UV, spectrophotometry, and standardized phytochemical assays, we characterized a broad spectrum of bioactive constituents. The volatile profile was dominated by (E)-cinnamaldehyde (43.5% of the volatile fraction), alongside flavonoids, terpenoids, and phenolic compounds associated with strong antioxidant capacity. Absolute coumarin quantification by HPLC–UV, using matrix-optimized extraction (50:50 methanol–water, v/v), revealed a low content of 32.9 ± 3.2 mg/kg (0.0033% w/w). This level is 61–365-fold lower than values typically reported for commercial cassia cinnamon and is comparable to Ceylon cinnamon, supporting classification of the sample as authenticated bark material without leaf contamination. Although GC–MS profiling indicated coumarin at 4.07% relative abundance within the volatile fraction, absolute quantification confirms minimal dietary exposure. Nutritional analysis demonstrated the presence of dietary fiber, essential minerals (including calcium, magnesium, and potassium), and vitamins, notably vitamin E and B-complex vitamins, at nutritionally relevant concentrations for typical culinary use. Anti-nutrient levels were negligible. Sub-chronic oral toxicity evaluation in Wistar rats showed no observable adverse effects at 352 mg/kg, supporting a favorable safety profile. Intake modeling based on established tolerable daily intake thresholds indicates that customary consumption levels (1–2 g/day) contribute only a small fraction of the coumarin safety limit. Collectively, these findings identify a distinct ultra-low-coumarin C. loureiroi chemotype that combines potent bioactivity with a wide margin of safety. This profile positions Saigon cinnamon as a promising candidate for functional food, dietary supplement, and nutraceutical applications requiring repeated or long-term intake.

Graphical Abstract