An Overview on Different Detection Methods of Saffron (Crocus Sativus L.) Adulterants Publisher



Salehi A¹ ; Shariatifar N¹ ; Pirhadi M¹ ; Zeinali T² Show Affiliations
Source: Journal of Food Measurement and Characterization Published:2022

Abstract

Saffron (Crocus Sativus L.) is a valuable spice with a distinct aroma, flavour, taste and color that is constantly subjected to various adulterations due to its high economic worth, limited worldwide production and increasing global demand. Adulterants in saffron not only degrade the product's quality, but also have a destructive effect on both health and consumer trust. Physical methods, chemical and biochemical techniques (including chromatographic, spectroscopic, immunology, and electrophoresis-based methods), molecular techniques or DNA-based methods, and sensor-based techniques are some examples of saffron adulteration detection techniques discussed briefly in this study. Because none of these techniques are effective on their own in detecting adulteration, a mix of techniques for rapid detection is recommended. Nanosensor-based techniques outperform other approaches owing to their quick detection, low cost, and lack of sample preparation processes. As a result, it is proposed that researchers focus more on the development of nano-based approaches in future studies. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.