In this study (open access) the authors used untargeted UPLC-ESI-TOF MS (simultaneous acquisition of low- and high-collision energy) along with targeted analysis of some known markers to investigate differences due to the regional geographic origin of Italian saffron and also adulteration with turmeric and paprika.
Although they found distinct chemometric classifications, these classifications did not correlate to geographical origin. The classifications did, however, clearly differentiate between supermarket saffron and locally sourced “artisan” saffron. The authors’ hypothesis is that classification is driven by differences in microclimate and fertilisation, rather than geographic origin per se. Specific features were identified that could be used as quality markers, and the authors propose a number of new chemical markers for saffron quality.
Known adulterations with paprika and turmeric were detected at a limit of 10%. They found that increasing cyclocurcumin concentration is a significant biomarker for turmeric contamination. The results correlated well with testing for the same adulteration using conventional and kinetic antioxidant assays.
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