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UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.)

  • 0Faculty for Agricultural, Environmental, and Food Sciences, Free University of Bozen-Bolzano, 39100 Bolzano, Italy.
Acs Food Science & Technology +

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July 25, 2024

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July 25, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Italian saffron quality was analyzed using metabolomics. Researchers identified key compounds differentiating supermarket saffron and detected adulterations like paprika and turmeric.

Area Of Science

  • Food Science
  • Analytical Chemistry
  • Metabolomics

Background

  • Italian saffron (Crocus sativus L.) is recognized for its high quality and distinct growing regions.
  • Understanding saffron's metabolite profile is crucial for quality assessment and authenticity verification.

Purpose Of The Study

  • To investigate the metabolite composition and quality of Italian saffron from local producers and supermarkets.
  • To identify key chemical markers for distinguishing saffron sources and detecting adulterations.

Main Methods

  • Untargeted metabolomics using Ultra-Performance Liquid Chromatography-Electrospray Ionization-Time of Flight Mass Spectrometry (UPLC-ESI-TOF MS).
  • Simultaneous acquisition of low- and high-collision energy mass spectrometry (MSe).
  • Statistical analysis including Principal Component Analysis (PCA) and Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA).

Main Results

  • Significant metabolic differences were observed in saffron samples, not strictly linked to geographical origin.
  • 9(S)-,10-(S)-,13-(S)-tri-hydroxy-11-(E)-octadecenoic acid distinguished supermarket saffron.
  • Oxidized crocins were identified as valuable quality markers for saffron.
  • Adulterations with paprika and turmeric were detected down to 10% levels, with cyclocurcumin indicating turmeric contamination.

Conclusions

  • Metabolomics provides a powerful tool for assessing Italian saffron quality and authenticity.
  • Specific compounds can differentiate saffron sources and identify common adulterants.
  • The study provides insights into the chemical basis of saffron quality and potential adulteration strategies.