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Saffron Characterization by a Multidisciplinary Approach.

Michele Spinelli1,2, Alessandra Biancolillo3, Gennaro Battaglia1

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Molecules (Basel, Switzerland)
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Summary
This summary is machine-generated.

Saffron

Keywords:
chemometricscrocinsliquid chromatography–mass spectrometrymultiple reaction monitoringsaffron

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Agricultural Science

Background:

  • Saffron (Crocus sativus L.) quality is influenced by origin and harvest year.
  • Organoleptic properties are key indicators of saffron quality.

Purpose of the Study:

  • To determine if saffron crocin profiles differ based on Italian origin and harvest year.
  • To develop robust analytical methods for saffron authentication.

Main Methods:

  • Analysis of 120 saffron samples from four Italian regions (2016-2020).
  • Quantification of crocins using high-performance liquid chromatography-electrospray-tandem mass spectrometry (HPLC-ESI-MS/MS).
  • Statistical analysis using ANOVA-simultaneous component analysis (ASCA) and soft independent modelling by class analogy (SIMCA).

Main Results:

  • Origin and harvest year significantly impact saffron crocin composition (ASCA).
  • SIMCA models achieved 100% sensitivity for three origins (Cascia, Sardinia, Città della Pieve) and 88% for Spoleto.
  • Models demonstrated robustness with mixed saffron samples.

Conclusions:

  • Saffron crocin profiles are distinct and can be linked to specific Italian origins.
  • HPLC-ESI-MS/MS combined with chemometrics offers a reliable method for saffron geographical origin discrimination.
  • This research supports the authenticity and quality control of saffron spice.