Geographical Classification of Saffron (Crocus Sativus L.) Using Total and Synchronous Fluorescence Combined with...

Area of Science:

• Food Science
• Analytical Chemistry
• Spectroscopy

Background:

• Growing demand for high-quality, geographically distinct natural products like saffron.
• Need for reliable methods to authenticate saffron origin for quality assurance.

Purpose of the Study:

• To develop a non-destructive method for geographical discrimination of saffron using fluorescence spectroscopy.
• To differentiate saffron from different regions within Morocco and between Morocco, Afghanistan, and Iran.

Main Methods:

• Utilized excitation-emission matrix (EEM) and synchronous fluorescence spectroscopy.
• Applied principal component analysis (PCA) and linear discriminant analysis (LDA) for spectral classification.
• Analyzed fluorescence fingerprints in specific excitation/emission ranges.

Main Results:

• Successfully discriminated between Moroccan saffron varieties from Taroudant, Ouarzazate, and Azilal based on fluorescence intensity.
• Achieved high classification rates (70-90%) for differentiating Moroccan, Afghan, and Iranian saffron using PCA and LDA.
• Identified distinct fluorescence profiles linked to polyphenols, vitamins, and terpenoids in saffron from different origins.

Conclusions:

• Fluorescence spectroscopy provides a rapid, reliable, and accurate method for geographical authentication of saffron.
• The developed methodology offers a non-destructive approach to verify saffron's origin and quality.
• The findings highlight the potential of spectroscopic techniques in food authentication and quality control.