An overview on different detection methods of saffron (Crocus sativus L.) adulterants

Saffron ( Crocus Sativus L .) is a valuable spice with a distinct aroma, flavour, taste and color that is constantly subjected to various adulterations due to its high economic worth, limited worldwide production and increasing global demand. Adulterants in saffron not only degrade the product'...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2022-12, Vol.16 (6), p.4996-5006
Main Authors: Salehi, Ali, Shariatifar, Nabi, Pirhadi, Mohadeseh, Zeinali, Tayebeh
Format: Article
Language:English
Subjects:
Adulterants
Aroma
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography
Deoxyribonucleic acid
DNA
Dyes
Electrophoresis
Engineering
Flavors
Food Science
Immunology
Nanosensors
Potassium
Public health
Review Paper
Saffron
Sample preparation
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Summary:Saffron ( Crocus Sativus L .) is a valuable spice with a distinct aroma, flavour, taste and color that is constantly subjected to various adulterations due to its high economic worth, limited worldwide production and increasing global demand. Adulterants in saffron not only degrade the product's quality, but also have a destructive effect on both health and consumer trust. Physical methods, chemical and biochemical techniques (including chromatographic, spectroscopic, immunology, and electrophoresis-based methods), molecular techniques or DNA-based methods, and sensor-based techniques are some examples of saffron adulteration detection techniques discussed briefly in this study. Because none of these techniques are effective on their own in detecting adulteration, a mix of techniques for rapid detection is recommended. Nanosensor-based techniques outperform other approaches owing to their quick detection, low cost, and lack of sample preparation processes. As a result, it is proposed that researchers focus more on the development of nano-based approaches in future studies.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01586-w