| Title: | "Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration" |
| Author(s): | Farag MA; Hegazi N; Dokhalahy E; Khattab AR; |
| Address: | "Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B. 11562, Cairo, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt. Electronic address: Mohamed.farag@pharma.cu.edu.eg. Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre, PO Box 12622, Cairo, Egypt. Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt. Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria 1029, Egypt" |
| DOI: | 10.1016/j.foodchem.2020.127358 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Saffron, stigmas of Crocus sativus, is one of the most precious spices used as food colorant and flavoring agent. Due to its scarce source and high cost, it is liable to fraudulent admixture with allied plants 'safflower and calendula'. In this study, gas chromatography-mass spectrometry (GC-MS) was employed to determine authenticity, adulterants detection, and to assess the roasting impact on its aroma. A total of 93 volatiles were identified belonging to different classes viz. aldehydes, alcohols, ketones, aliphatic hydrocarbons, aromatics, mono-and sesquiterpenes, oxides/ethers and pyrans/furans. Principle component analysis (PCA) identified safranal and 2-caren-10-al as discriminatory volatile markers of saffron from its allied flowers, later found enriched in estragole, beta-caryophyllene and eugenol. PCA model also revealed markers for freshly dried versus long-stored saffron, with ketoisophorone as freshness marker versus safranal as an ageing indicator. Safranal was further identified as a marker to distinguish saffron from safflower, whereas calendula aroma was predominated by monoterpene hydrocarbons" |
| Keywords: | Biomarkers/analysis Calendula/chemistry Carthamus tinctorius/chemistry Crocus/*chemistry Cyclohexanones/analysis Cyclohexenes Flowers/chemistry Food Analysis/methods Food Contamination/*analysis Food Storage Food-Processing Industry Gas Chromatography-Mas; |
| Notes: | "MedlineFarag, Mohamed A Hegazi, Nesrine Dokhalahy, Eric Khattab, Amira R eng Comparative Study England 2020/07/01 Food Chem. 2020 Nov 30; 331:127358. doi: 10.1016/j.foodchem.2020.127358. Epub 2020 Jun 20" |
