Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis

•The first study exploiting saffron metabolome for determining its authenticity.•OPLS-DA model distinguished between PDO and labeled Spanish saffron.•The statistical model validated enabled a prediction ability of 85%.•Glycerophospolipids and their oxidation compounds were the most relevant markers....

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2016-08, Vol.204, p.201-209
Main Authors: Rubert, Josep, Lacina, Ondrej, Zachariasova, Milena, Hajslova, Jana
Format: Article
Language:English
Subjects:
Authenticity
Chemometrics
Chromatography, High Pressure Liquid - methods
Crocus - chemistry
Crocus - metabolism
Discriminant Analysis
Food Analysis - instrumentation
Food Analysis - methods
Least-Squares Analysis
Metabolic fingerprinting
Metabolome
Multivariate Analysis
Principal Component Analysis
Saffron
Solid Phase Extraction
Spain
Spices - analysis
Spices - standards
Tandem Mass Spectrometry - methods
Traceability
UHPLC-QTOF
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•The first study exploiting saffron metabolome for determining its authenticity.•OPLS-DA model distinguished between PDO and labeled Spanish saffron.•The statistical model validated enabled a prediction ability of 85%.•Glycerophospolipids and their oxidation compounds were the most relevant markers.•Drying process played a key role linked to the geographical origin. Saffron is one of the oldest and most expensive spices, which is often target of fraudulent activities. In this research, a new strategy of saffron authentication based on metabolic fingerprinting was developed. In the first phase, a solid liquid extraction procedure was optimized, the main aim was to isolate as maximal representation of small molecules contained in saffron as possible. In the second step, a detection method based on liquid chromatography coupled with high-resolution mass spectrometry was developed. Initially, principal component analysis (PCA) revealed clear differences between saffron cultivated and packaged in Spain, protected designation of origin (PDO), and saffron packaged in Spain of unknown origin, labeled Spanish saffron. Afterwards, orthogonal partial least square discriminant analysis (OPLS-DA) was favorably used to discriminate between Spanish saffron. The tentative identification of markers showed glycerophospholipids and their oxidized lipids were significant markers according to their origin.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.01.003