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Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration.
Food Chem. 2020 Nov 30; 331:127358.FC

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, β-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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Farag MA
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.
Hegazi N
Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre, PO Box 12622, Cairo, Egypt.
Dokhalahy E
Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
Khattab AR
Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria 1029, Egypt.

MeSH

BiomarkersCalendulaCarthamus tinctoriusCrocusCyclohexanonesCyclohexenesFlowersFood AnalysisFood ContaminationFood StorageFood-Processing IndustryGas Chromatography-Mass SpectrometryIranOdorantsSpainSpicesTerpenesVolatile Organic Compounds

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

32593795

Citation

Farag, Mohamed A., et al. "Chemometrics Based GC-MS Aroma Profiling for Revealing Freshness, Origin and Roasting Indices in Saffron Spice and Its Adulteration." Food Chemistry, vol. 331, 2020, p. 127358.
Farag MA, Hegazi N, Dokhalahy E, et al. Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration. Food Chem. 2020;331:127358.
Farag, M. A., Hegazi, N., Dokhalahy, E., & Khattab, A. R. (2020). Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration. Food Chemistry, 331, 127358. https://doi.org/10.1016/j.foodchem.2020.127358
Farag MA, et al. Chemometrics Based GC-MS Aroma Profiling for Revealing Freshness, Origin and Roasting Indices in Saffron Spice and Its Adulteration. Food Chem. 2020 Nov 30;331:127358. PubMed PMID: 32593795.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration. AU - Farag,Mohamed A, AU - Hegazi,Nesrine, AU - Dokhalahy,Eric, AU - Khattab,Amira R, Y1 - 2020/06/20/ PY - 2020/01/29/received PY - 2020/05/13/revised PY - 2020/06/14/accepted PY - 2020/7/1/pubmed PY - 2020/10/21/medline PY - 2020/6/29/entrez KW - Calendula KW - GC-MS KW - PCA KW - Roasting KW - Safflower KW - Saffron KW - Volatiles profiling SP - 127358 EP - 127358 JF - Food chemistry JO - Food Chem VL - 331 N2 - 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, β-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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32593795/Chemometrics_based_GC_MS_aroma_profiling_for_revealing_freshness_origin_and_roasting_indices_in_saffron_spice_and_its_adulteration_ DB - PRIME DP - Unbound Medicine ER -