Detection of Botanical Adulterants in Powdered Saffron
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925037" target="_blank" >RIV/60461373:22330/22:43925037 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Detection of Botanical Adulterants in Powdered Saffron
Original language description
Saffron is a spice obtained by drying the stigmas of the saffron flowers (Crocus sativus L.). Due to its high price, economically motivated adulteration occurs relatively often. For example, powdered saffron is adulterated by mixing with other plant materials or extracts thereof. Based on the spectrophotometric methods given in the international standards ISO 3632-1:2011 and ISO 3632- 2:2010 dealing with the quality and classification of saffron, it is possible to detect 10-20% weight additions of safflower, marigold, and turmeric to saffron. The presented study aimed to develop an effective strategy for the detection of more potential botanical adulterants in saffron, namely safflower (Carthamus tinctorius L.), marigold (Calendula officinalis L.), turmeric (Curcuma longa L.), achiote (Bixa orellana L.), red pepper (Capsicum spp.), mountain arnica (Arnica montana L.), beet (Beta vulgaris L.) and pomegranate (Punica granatum L.). Non-target screening strategy based on ultra-high reverse-phase liquid chromatography coupled to tandem high-resolution mass spectrometry (UHPLC-HRMS/MS) was employed for the analysis of plant extracts (obtained by aqueous ethanol). By using multivariate statistical analysis of the generated ´chemical fingerprints´, specifically using the method of principal components (PCA) and partial least squares-discriminant analysis (PLS-DA), potential unique markers (metabolites) could be identified. To enable routine saffron authenticity control by target screening, the internal database was developed, currently it involves 82 unique markers (both new ones were possible reliably discovered in this study and those reported in the literature). In this way, detection of 1 – 3% (w/w) addition of all analyzed botanical adulterants was possible.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů