Occurrence of Coumarin in Cinnamon-Containing Baked Products in Cebu City, Philippines (Raw Data)

Coumarin is a naturally occurring compound found in cinnamon, particularly in cassia varieties commonly used in commercial cinnamon powders. Excessive dietary exposure to coumarin has been associated with hepatotoxic effects. While its occurrence in foods has been extensively studied and regulated in several countries, baseline data and regulatory limits for foods marketed in the Philippines remain lacking. In this study, 36 samples were collected from 12 establishments in Cebu City. At each establishment, three cinnamon-labelled baked goods of the same product type were purchased. Samples were collected on a single day and subjected to freeze-drying, grinding, and repeated n-hexane defatting prior to methanolic extraction of coumarin. Quantification was performed using a modified high-performance liquid chromatography-diode array detection (HPLC-DAD) method. The analytical method was evaluated for linearity, limits of detection and quantification, precision, and specificity. Coumarin was detected in most of the cinnamon-containing baked products analyzed, with considerable variability observed among products of the same type obtained from the same establishment. Several products exceeded the maximum coumarin level established for fine bakery wares under European Union Regulation (EC) No. 1334/2008. Estimated exposure assessments further indicated that consumption of a single serving of some products could contribute substantially to, or exceed, the tolerable daily intake for individuals of certain body weights. This study provides the first published occurrence data on coumarin in cinnamon-containing baked products in Cebu City, Philippines. The observed exceedances relative to established international limits underscore the need for comprehensive dietary exposure assessments and the development of evidence-based food safety regulations and industry practices concerning coumarin in the Philippines.