Gökalp İŞCAN, Esra BEKTAŞ SARIALTIN, Murat SOYSEVEN, Göksel ARLİ

TÜRKİYE’DE TÜKETİME SUNULAN TARÇIN TÜRLERİNİN ANATOMİK İNCELENMESİ VE KUMARİN MİKTARLARININ BELİRLENMESİ

Tarçın, bazı Cinnamomum (Lauraceae) türlerinin gövde kabuklarından elde edilen dünyanın en eski ve sık tüketilen baharatlarından biridir. 250’nin üzerinde Cinnamomum türünden kültüre alınan ve ticareti yapılanlar Cinnamomum verum (Seylan), C. cassia (Çin), C. burmanni (Endonezya) ve C. loureiroi (Vietnam)’dir. Toz edilmiş kabukların birbirlerinden ayrılması yalnızca anatomik, morfolojik, kromatografik ve spektroskobik yöntemler ile mümkündür. Tarçın ve uçucu yağı eşsiz aromasıyla gıda, kozmetik ve ilaç sanayiinde geniş kullanıma sahiptir. Son yıllarda tıbbi amaçlarla kullanılan, özellikle diyabet hastalarına önerilen tarçının bazı türleri antikoagülan ve hepatotoksik özellikte, “kumarin” bileşiğini yüksek miktarlarda taşımaktadır. Çalışmamızda ülkemizin çeşitli illerinde satışa sunulmuş 23 adet kabuk örneği anatomik-morfolojik olarak incelenmiş, bazı örneklerin uçucu yağ kompozisyonu Gaz Kromatografisi ve Gaz Kromatografisi/Kütle Spektrometresi sistemleri ile belirlenmiştir. Yüksek Performanslı Sıvı Kromatografisi ile tüm örneklerin taşıdıkları kumarin miktarı ortaya konmuştur. Ülkemiz piyasasından temin edilen 23 tarçın örneğinin 22’sinin “cassia tip” tarçın olduğu, kumarin miktarlarının 0.042 ile 12.8 mg/gr aralığında değiştiği saptanmıştır.

Anahtar Kelimeler:

Cinnamomum, tarçın, cassia, YPSK, uçucu yağ, kumarin, anatomik

ANATOMICAL EXAMINATION AND QUANTITATIVE DETERMINATION OF COUMARIN CONTENT IN CINNAMON SPECIES AVAILABLE IN TURKISH MARKETS

Cinnamon is one of the oldest and extensively consumed seasoning obtained from the barks of some Cinnamomum (Lauraceae) species. Although over the 250 Cinnamomum species are known, Cinnamomum verum (Ceylon), C. cassia (Chinese), C. burmanni (Indonesian) and C. loureiroi (Vietnamese) are widely cultivated and traded. Differentiation of powdered barks is only possible with anatomical, morphological, chromatographic and spectroscopic analysis. Cinnamon and its essential oil are widely used in food, cosmetic and pharmaceutical industries due to its unique aroma. Some types of cinnamon, which has been recommended for diabetics, contain high amounts of anticoagulant and hepatotoxic "coumarin" compound. In this study, 23 cinnamon samples were examined anatomically and morphologically. Main compounds of obtained essential oils were analysed by Gas Chromatography and Gas Chromatography/Mass Spectrometry. Coumarin contents were determined by High-performance Liquid Chromatography. Except for one sample, all defined as “cassia”. Coumarin was found in concentrations ranging from 0.042 to 128 mg/gr.

Keywords:

Cinnamomum, cinnamon, cassia, HPLC, essential oil, coumarin, anatomical,

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