Raw Material Introduction｜Tonka bean

▎Introduction

Tonka bean is a tall leguminous plant, also known as black tonka bean. It is native to Fagaia and Brazil in South America. It has oval and shiny leaves, small white flowers, and the fruit is covered with a light brown shell. After the large black seeds have been processed , white crystals (coumarin) will form on the surface.

Tonka bean extract is in a semi-solid form and has a high proportion of coumarin, which can help blood flow smoothly, relieve shoulder and neck muscle tension, and help to relax stressed-out bodies and minds.

▎Component Analysis

｜Main Component: Coumarin

Primarily composed of coumarin (66.2%), which is colorless or white crystal, or crystal powder. It has a pleasant smell, similar to vanilla, and is often used in perfumes, spices and fragrances. It is also employed as a pharmaceutical ingredient and is an important raw material for spices.

｜Research Validation

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▎References

1. Moraes MLL, Silva SA, Silva HDT. Experimental mixture design as a tool to evaluate coumarin (1,2-benzopyrone) extraction from Dipteryx odorata seeds. J Pharm Biomed Anal. 2022 Feb 2016.
2. Jang DS, Park EJ, Hawthorne ME, Vigo JS, Graham JG, Cabieses F, Santarsiero BD, Mesecar AD, Fong HH, Mehta RG, Pezzuto JM, Kinghorn AD. Potential cancer chemopreventive constituents of the seeds of Dipteryx o bean). J Nat Prod. 2003 May;66(5):583-7.
3. Doctor N, Parker G, Vang K, Smith M, Kayan B, Yang Y.
   Stability and Extraction of Vanillin and Coumarin under Subcritical Water Conditions. Molecules. 2020 Feb 27;25(5):1061.
4. Garg SS, Gupta J, Sharma S, Sahu D. An insight into the therapeutic applications of coumarin compounds and their mechanisms of action. Eur J Pharm Sci. 2020 Sep 1;152:105424.
5. Lee EJ, Kang MK, Kim YH, Kim DY, Oh H, Kim SI, Oh SY, Na W, Kang YH. Coumarin Ameliorates Impaired Bone Turnover by Inhibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Ohibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Osteoclasts. Biomolules . 2020 Jul 15;10(7):1052.
6. Sarker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. Prog Chem Org Nat Prod. 2017;106:241-304.
7. arker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. SProg Chem Org Nat Prod. 2017;106:241-304.
8. Wang YH, Avula B, Nanayakkara NP, Zhao J, Khan IA. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013 May 8;61(18);61(18);61(18) :4470-6.
9. García Sabina A, González López M, Martínez Pacheco R. [Safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):194.
10. López-Briz E, Vázquez-Polo A. [Coumarins: interaction with vitamin K antagonists and safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):193; author reply 194.
11. García Sabina A, González López M, Martínez Pacheco R. [Tonka bean, gin tonic, Sintrom and creative cuisine: a case study]. Gac Sanit. 2011 Jul-Aug;25(4):342-3.
12. Ehlers D, et al. HPLC analysis of tonka bean extracts. Z Lebensm Unters Forsch. 1995. Sep;201(3):278-82.
13. Häser K, Wenk HH, Schwab W. Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae. J Agric Food Chem. 2006 Aug 23;54(17):6236-40.

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