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Detection of botanical adulterants in saffron powder
Saffron is a unique spice obtained by drying stigmas of saffron flowers ( Crocus sativus L.). Due to its high price, economically motivated...
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Spectral insights: advancing the authentication and quality assessment of Moroccan saffron through UV–visible spectroscopy and multivariate chemometric methods
With the increasing concerns among consumers regarding food quality and safety, the demand for reliable food authentication methods has risen...
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An overview on different detection methods of saffron (Crocus sativus L.) adulterants
Saffron ( Crocus Sativus L .) is a valuable spice with a distinct aroma, flavour, taste and color that is constantly subjected to various adulterations...
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Analysis of Crocetins and Safranal Variations in Saffron (Crocus sativus) Stigma Samples and Dietary Supplements Using HPLC/UHPLC-PDA-MS: Chemical Profiling and Chemometric Analysis Using LC-QToF
Saffron, the most expensive spice in the world, is comprised of the dried and dark red stigma of Crocus sativus L. flowers of the Iridaceae family....
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Detection of Plant-Derived Adulterants in Saffron (Crocus sativus L.) by HS-SPME/GC-MS Profiling of Volatiles and Chemometrics
Gas chromatography with mass spectrometry detection (GC-MS) coupled with headspace-solid-phase microextraction (HS-SPME) was used to analyse the...
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Rapid Determination of Saffron Grade and Adulteration by Thin-Layer Chromatography Coupled with Raman Spectroscopy
Saffron, one of the most expensive spices around the world, is highly vulnerable to economic adulteration in its powder form. Plant materials and...
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A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection
Food safety and authenticity have become a serious concern among consumers worldwide. Economically motivated practices of food fraud can have...
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Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
Some of the major processed horticultural commodities subjected to adulteration are powders, edible oils and juices. This review covers the recent...
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Application of DNA barcoding for ensuring food safety and quality
With increasing international food trade, food quality and safety are high priority worldwide. The consumption of contaminated and adulterated food...
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Herbs and Spices
Spices and herbs are the most in-demand and expensive food commodities exported and imported by foreign countries, owing to their flavor and...
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Geographical discrimination of saffron (Crocus sativus L.) using ICP-MS elemental data and class modeling of PDO Zafferano dell’Aquila produced in Abruzzo (Italy)
PDO (protected designation of origin) Zafferano dell ’ Aquila (AQ), Iranian (IR), and commercial (CS) saffron samples were analyzed by inductively...
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Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts
Twenty-nine different Iranian and Italian saffron samples have been characterized using high-performance liquid chromatography (HPLC) equipped with...
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Isotopic Mass Spectrometry in Food and Environmental Chemistry
Isotope ratio mass spectrometry (IRMS) measures small differences in the abundances of light-stable isotopes of elements, mostly carbon, hydrogen,...
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Comparison of data processing strategies using commercial vs. open-source software in GC-Orbitrap-HRMS untargeted metabolomics analysis for food authentication: thyme geographical differentiation and marker identification as a case study
Untargeted analysis of gas chromatography–high-resolution mass spectrometry (GC-HRMS) data is a key and time-consuming challenge for identifying...
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Nomenclature: Herbal Taxonomy in the Global Commerce of Botanicals
In the world trade of medicinal plants, the naming of plants is fundamental to understanding which species are acceptable for therapeutic use. There...
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Chromatographic fingerprint application possibilities in food authentication
The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food...
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Food authentication and adulteration control based on metrics data of foods and chemometrics
Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well...
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High-performance thin-layer chromatography evaluation of the counterfeiting of vanilla flavoring
Determining the origin of vanilla in flavoring agents is becoming a real problem nowadays, as more and more counterfeit products enter the market....
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Principal Component Analysis
A brief introduction to principal component analysis is provided, with applications in the discovery of hidden patterns for data exploration,...
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Electronic nose for detection of food adulteration: a review
The food products may attract unscrupulous vendors to dilute it with inexpensive alternative food sources to achieve more profit. The risk of high...
