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Article

Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils

by
Pascal Fabry
1,2,
Sandra Weber
1,
Jan Teipel
1,
Elke Richling
2,
Stephan G. Walch
1 and
Dirk W. Lachenmeier
1,*
1
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
2
Department of Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Strasse 52, 67663 Kaiserslautern, Germany
*
Author to whom correspondence should be addressed.
Foods 2024, 13(5), 720; https://doi.org/10.3390/foods13050720
Submission received: 19 January 2024 / Revised: 22 February 2024 / Accepted: 23 February 2024 / Published: 27 February 2024
(This article belongs to the Special Issue Food Risk Assessment and Control of Food Hazards)
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Abstract

Isoeugenol (2-methoxy-4-(1-propenyl)phenol) has been recently classified as possibly carcinogenic to humans (Group 2B) by the International Agency for Research on Cancer (IARC). This study conducted an analysis of isoeugenol in common herbs and spices, including basil, cinnamon, ginger, and nutmeg, using 1H nuclear magnetic resonance (NMR) spectrometry. Additionally, over 1300 coffee samples were analysed by 1H-NMR for isoeugenol, but it was not detected in any of the analysed samples. Various essential oils, including nutmeg, basil, clove, sweet flag, and ylang-ylang oils, were examined for isoeugenol content. Out of the twelve nutmeg oils tested, four contained isoeugenol, with concentrations ranging from 3.68 ± 0.09 g/kg to 11.2 ± 0.10 g/kg. However, isoeugenol was not detected in the essential oils of calamus, basil, ylang-ylang, and clove using NMR spectrometry. These findings warrant critical evaluation of the previous literature, given reports of high isoeugenol levels in some of these matrices. A toxicological assessment has determined that there is no risk to human health by exposure to isoeugenol via nutmeg essential oils.
Keywords: isoeugenol; NMR spectrometry; phenylpropanoids; herbs; spices; flavors; nutmeg; coffee; sweet flag isoeugenol; NMR spectrometry; phenylpropanoids; herbs; spices; flavors; nutmeg; coffee; sweet flag

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MDPI and ACS Style

Fabry, P.; Weber, S.; Teipel, J.; Richling, E.; Walch, S.G.; Lachenmeier, D.W. Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils. Foods 2024, 13, 720. https://doi.org/10.3390/foods13050720

AMA Style

Fabry P, Weber S, Teipel J, Richling E, Walch SG, Lachenmeier DW. Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils. Foods. 2024; 13(5):720. https://doi.org/10.3390/foods13050720

Chicago/Turabian Style

Fabry, Pascal, Sandra Weber, Jan Teipel, Elke Richling, Stephan G. Walch, and Dirk W. Lachenmeier. 2024. "Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils" Foods 13, no. 5: 720. https://doi.org/10.3390/foods13050720

APA Style

Fabry, P., Weber, S., Teipel, J., Richling, E., Walch, S. G., & Lachenmeier, D. W. (2024). Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils. Foods, 13(5), 720. https://doi.org/10.3390/foods13050720

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