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Barcode high-resolution melting (Bar-HRM) analysis to authenticate true cinnamon (Cinnamomum verum) from its adulterants and contaminants

Summary

This study developed a rapid and cost-effective DNA test to verify that cinnamon products are authentic true cinnamon (Ceylon cinnamon) rather than cheaper substitutes. The test uses DNA barcoding and melting curve analysis to distinguish true cinnamon from three common adulterants and can also detect contamination with a toxic fungus. The method is particularly useful for processed cinnamon products like powder where traditional identification methods don’t work, helping protect consumers and maintain market integrity for authentic Sri Lankan cinnamon.

Background

Cinnamomum verum (true cinnamon) is a world-renowned commodity from Sri Lanka, but it is frequently adulterated with cheaper cassia cinnamon species and contaminated with fungi like Aspergillus flavus. Morphological and chemical detection methods have limitations in identifying adulterants in processed cinnamon products.

Objective

To develop a novel Bar-HRM (Barcode high-resolution melting) assay using gene-specific molecular markers to distinguish C. verum from other cinnamon species and detect A. flavus contamination. The study aimed to create an economical, efficient, and rapid authentication method suitable for processed cinnamon products.

Results

The Bar-HRM assay successfully distinguished all four cinnamon species based on distinct melting curve profiles with >90% confidence. Six commercial cinnamon products were analyzed, with four identified as C. verum and two as cassia cinnamon. A. flavus DNA was successfully detected in spiked samples using the multiplex assay. The assay demonstrated robustness across C. verum samples from different geographical locations despite genetic variations.

Conclusion

The novel Bar-HRM assay with trn H-psb A barcode region provides a rapid, cost-effective, and robust method for authenticating true cinnamon and detecting fungal contamination. This sequencing-free approach can effectively differentiate C. verum from cassia adulterants and identify A. flavus contamination, offering a practical solution for ensuring cinnamon authenticity and safety in the global spice trade.
  • Published in:PLoS One,
  • Study Type:Experimental Study,
  • Source: PMID: 40892738
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