Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

Er, Suzan Varliklioz; Eksi-Kocak, Haslet; Yetim, Hasan; Boyaci, İsmail Hakkı

doi:10.1007/s12161-016-0710-4

Cited by 69 publications

(13 citation statements)

References 28 publications

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“…In all models, optimum number of latent variables (LVs) were determined by root mean square error of cross-validation (RMSECV). The performance of the final models were evaluated in accordance with the correlated coefficient of determination (R), and RMSEP values (Varliklioz Er et al 2016). The data were processed in MATLAB software version 7.10 (Math Works, Natick, MA, USA).…”

Section: Discussionmentioning

confidence: 99%

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

Shi

Zhang

et al. 2017

Food Anal. Methods

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Section: Discussionmentioning

confidence: 99%

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

Shi

Zhang

et al. 2017

Food Anal. Methods

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“…In samples of saffron, the heterogeneity and fluorescence of the sample could be unfavorable for Raman analysis (785 nm), since saffron samples and plant adulterants were identified separately; however, successful discrimination was not observed between each plant sample: marigold, safflower, and turmeric (Varliklioz, Eksi‐Kocak, Yetim, & Boyaci, ). FT‐Raman (1064 nm) was, however, used successfully ( R 2 = 0.93) to quantify the content of metanil yellow in turmeric at concentrations of adulterant higher than 1% (Dhakal et al., ).…”

Section: Nontargeted Analytical Methodsmentioning

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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“…Varliklioz et al [ 132 ] compared three spectroscopic techniques (ATR-FTIR, Raman, and LIBS) to classify pure saffron and adulterated samples with safflower, calendula, or turmeric. PCA analysis showed that the ATR-FTIR technique achieved better discrimination results between pure saffron and plant adulterants compared with Raman; nevertheless, the best inter-class classification results were obtained with the laser-induced breakdown spectroscopy (LIBS).…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

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Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

Cited by 69 publications

References 28 publications

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

Determination of Retrogradation Degree in Starch by Mid-infrared and Raman Spectroscopy during Storage

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

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

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