Determination of Saffron Quality through a Multi-Analytical Approach

Bergomi, A; Comite, Valeria; Santagostini, Laura; Guglielmi, Vittoria; Fermo, P.

doi:10.3390/foods11203227

Cited by 5 publications

(2 citation statements)

References 25 publications

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“…However, there is a significant difference observed between filament and powder samples. Bergomi et al [34] reported higher moisture content ranged between 4.1% to 11.7% for saffron in filaments and 4.5% to 9.3% for powder samples. Other studies reported similar results for filament samples such as Manzo et al [35] results ranged from 6% to 9%; Saber & Guner [36] values ranged between 5.9-6.5%; Giorgi et al [37] reported moisture between 5.3-9.4% and Sharifi et al [38] reported moisture ranged between 9.7-11.9%.…”

Section: Resultsmentioning

confidence: 97%

Quality of Saffron in Oman Markets

Al-Farsi

Al-Belushi²,

Al-Amri³

et al. 2023

AFSJ

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Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also the consumers. This study aims to evaluate the saffron quality in Omani markets according to the ISO standard. A total of 21 saffron samples were examined; 2 in powder form and 19 in filaments. The samples of saffron were purchased from different hyper-markets and local markets in Muscat, Oman. Saffron’s commercial value is determined according to the ISO standard which include moisture, ash, acid insoluble ash, extract %, sulfuric test, artificial colors, spectrum, Flavor, aroma and color. The saffron samples were in line with standard in terms of moisture, ash, acid insoluble ash and extract %. The two powder saffron samples failed in sulfuric, spectrum and flavor tests. From the 19 samples of saffron filament, three samples were failed to achieve the flavor and color limits required by the standard. This failure to standard quality could be due to poor processing condition such as drying and packaging or due to adulteration. The standard parameters could not distinguish between low quality and adulteration due to its limited and unspecific parameters. Therefore, we recommend improving the saffron standard with parameters targeting adulteration.

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Section: Resultsmentioning

confidence: 97%

Quality of Saffron in Oman Markets

Al-Farsi

Al-Belushi²,

Al-Amri³

et al. 2023

AFSJ

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“…From this point, the development of analytical methods for saffron's geographical authenticity determination is highly recommended [10,11]. Thus, the most frequently applied methods are chromatography [12], attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) [13,14], and inductively coupled plasma atomic emission spectroscopy/mass spectroscopy (ICP-AES/ICP-MS) [15,16]. Despite the authenticity discrimination achieved by these methods, they necessitate long sample preparation steps and require qualified personnel [17].…”

Section: Introductionmentioning

confidence: 99%

Geographical Classification of Saffron (Crocus Sativus L.) Using Total and Synchronous Fluorescence Combined with Chemometric Approaches

Hani

García-Guzmán

Palacios-Santander

et al. 2023

Foods

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There is an increasing interest in food science for high-quality natural products with a distinct geographical origin, such as saffron. In this work, the excitation-emission matrix (EEM) and synchronous fluorescence were used for the first time to geographically discriminate between Moroccan saffron from Taroudant, Ouarzazate, and Azilal. Moreover, to differentiate between Afghan, Iranian, and Moroccan saffron, a unique fingerprint was assigned to each sample by visualizing the EEM physiognomy. Moreover, principal component analysis (LDA) and linear discriminant analysis (LDA) were successfully applied to classify the synchronous spectra of samples. High fluorescence intensities were registered for Ouarzazate and Taroudant saffron. Yet, the Azilal saffron was distinguished by its low intensities. Furthermore, Moroccan, Afghan, and Iranian saffron were correctly assigned to their origins using PCA and LDA for different offsets (Δλ) (20–250 nm) such that the difference in the fluorescence composition of the three countries’ saffron was registered in the following excitation/emission ranges: 250–325 nm/300–480 nm and 360–425 nm/500–550 nm. These regions are characterized by the high polyphenolic content of Moroccan saffron and the important composition of Afghan saffron, including vitamins and terpenoids. However, weak intensities of these compounds were found in Iranian saffron. Furthermore, a substantial explained variance (97–100% for PC1 and PC2) and an important classification rate (70–90%) were achieved. Thus, the non-destructive applied methodology of discrimination was rapid, straightforward, reliable, and accurate.

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