Detection of saffron adulteration by other plant species using SPME-GC-HRMS

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928150" target="_blank" >RIV/60461373:22330/23:43928150 - isvavai.cz</a>

Result on the web

<a href="https://link-springer-com.ezproxy.vscht.cz/article/10.1007/s00217-023-04443-2" target="_blank" >https://link-springer-com.ezproxy.vscht.cz/article/10.1007/s00217-023-04443-2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-023-04443-2" target="_blank" >10.1007/s00217-023-04443-2</a>

Result language

angličtina

Original language name

Detection of saffron adulteration by other plant species using SPME-GC-HRMS

Original language description

Saffron, a spice obtained by drying the scars of saffron flowers (Crocus sativus L.), is by far the most valuable spice in the world, and, not surprisingly, it often becomes an object of adulteration. In this study, non-target screening of volatile compounds in 38 authentic saffron samples and 25 samples of plant materials, potential saffron adulterants (safflower, calendula, capsicum and turmeric) was performed using headspace solid-phase microextraction for sample extraction followed by gas chromatography coupled to high-resolution mass spectrometry (HS-SPME-GC-HRMS) for non-target volatiles screening. The chemometric analysis of generated data by principal component analysis (PCA) and partial least squares discriminative analysis (PLS-DA) showed good separation of authentic saffron from potential plant adulterants. Significant compounds (‘markers’) for each group of these plants, as well as for saffron were tentatively identified. The target screening of selected ‘markers’ in model admixtures enabled simple and reliable detection levels as low as 2% w/w of safflower, calendula, capsicum or turmeric present in saffron. © 2023, The Author(s).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

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Volume of the periodical

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Issue of the periodical within the volume

29 December 2023

Country of publishing house

UZ - UZBEKISTAN

Number of pages

12

Pages from-to

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UT code for WoS article

001132453200001

EID of the result in the Scopus database

2-s2.0-85180907476