Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics

Petrakis, Eleftherios A.; Polissiou, Moschos G.

doi:10.1016/j.talanta.2016.10.072

Cited by 129 publications

(61 citation statements)

References 41 publications

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“…Thus, this analytical technique is very useful for the rapid estimation of authenticity in a wide range of food products. The combination of FT‐IR with chemometrics puts in evidence saffron adulteration with plant adulterants even at a very low level . However, Raman spectroscopy can be applied in all cases of compounds presenting a symmetric molecular structure with high polarisability ( a ) value.…”

Section: Resultsmentioning

confidence: 99%

“…Additional studies focused on characterisation of other tissues of C. sativus . Stamens were studied as potential saffron adulterant and only a single study on the use of liquid chromatography‐mass spectrometry (LC‐MS) analysis investigated the metabolic content. Tepals have been recently investigated by solid state and high‐resolution NMR, detecting kaempferol and its derivatives and thereby confirming previous studies .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Cusano

Consonni

Petrakis

et al. 2018

Phytochemical Analysis

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Cusano

Consonni

Petrakis

et al. 2018

Phytochemical Analysis

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“…Saffron is recognized as one of the most prized spices in the world, which is why it is susceptible to adulteration, especially with plants of other species and with Sudan dye. A variation of FT‐IR, diffuse reflectance infrared Fourier‐transform spectroscopy (DRIFTS), was used to determine the adulteration of saffron with other plant species (Petrakis & Polissiou, ). PLS‐DA managed to use fingerprints obtained in the MIR range (4000 to 600 cm −1 ) to correctly classify 99% of pure samples and the adulterated samples (0% to 20%).…”

Section: Nontargeted Analytical Methodsmentioning

confidence: 99%

“…On the other hand, it can be added “extenders,” which are parts of the same plant added in the spices to gain weight or increase the volume (Galvin‐King et al., ; Reinholds, Bartkevics, Silvis, van Ruth, & Esslinger, ). For example, the addition of nonspice vegetable matters like stamens and safflower in pure saffron (Petrakis & Polissiou, ). Since these adulterants and the spice are parts of the same plant, their identification becomes complex (even by DNA).…”

Section: Herbs and Spices: Common Adulterants And Geographical Originmentioning

confidence: 99%

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Oliveira

Cruz-Tirado

Barbin

2019

Comp Rev Food Sci Food Safe

108

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Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted technologies have proven to be a useful tool for the authentication of herbs and spices. The present review focuses on the use of near‐infrared, hyperspectral imaging, Fourier‐transform infrared, Raman, nuclear magnetic resonance, and electron spin resonance spectroscopy for the authentication of spices, which includes the determination of origin and irradiated spices and the identification of adulterants. The methods developed based on vibrational spectroscopy combined with chemometric techniques seem to be promising tools for determining the presence of adulterants and contaminants in herbs and spices. On the other hand, nuclear magnetic resonance seems to be the most efficient technology to determine the origin of herbs and spices although, for some cases, studies with near‐infrared spectroscopy can be a viable substitute. Electron spin resonance spectroscopy is the technique par excellence used for the authentication of irradiated herbs and spices, so its use should be expanded to many more spices’ varieties. Portable devices are preferred by those involved in the food industry, due to its manageability and low cost. Data fusion and big data are shown as promising tools for spice fraud control. In conclusion, spectroscopic techniques show a great efficiency to authenticate spices, although their evaluation must be expanded to other spice varieties, to new strategies of data analysis (as data fusion and big data), and to the use of portable devices.

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“…In another paper, the same approach was used as a tool for unifloral honey authentication [65]. In 2017, an application of diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and chemometric techniques was proposed to detect the illicit adulteration of saffron with six characteristic adulterants of plant origin [66]. Another paper reported the employment of a fast and relatively inexpensive method based on near-infrared (NIR) spectroscopy in combination with chemometrics for the discrimination between authentic South African and imported and/or adulterated honey [67].…”

Section: Analytical Methods For Food Authenticity and Traceabilitymentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics

Cited by 129 publications

References 41 publications

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

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