PMID- 37430976
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230718
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 20
DP  - 2022 Oct 15
TI  - Determination of Saffron Quality through a Multi-Analytical Approach.
LID - 10.3390/foods11203227 [doi]
LID - 3227
AB  - Currently, the specifications for the assessment of saffron quality are contained 
      in the ISO 3632 technical standard. This norm evaluates saffron quality through a 
      UV-Vis spectrophotometric method and grades the spice into three commercial 
      categories. However, numerous studies have highlighted several weaknesses and 
      limitations of the ISO method. For this reason, a new multi-analytical approach 
      for the determination of saffron quality is proposed in this work. Different 
      techniques were employed to assess saffron quality: UV-visible spectroscopy 
      (UV-Vis), attenuated total reflectance Fourier transform infrared spectroscopy 
      (ATR-FTIR), scanning electron microscopy coupled with energy dispersive X-ray 
      spectroscopy (SEM-EDX) and inductively coupled plasma-optical emission 
      spectroscopy (ICP-OES). The results show that the commercial grading based on the 
      ISO 3632 methodology is not always in line with the observations made with the 
      other techniques. Moreover, the use of two new techniques in the field of saffron 
      quality determination, i.e., SEM-EDX and ICP-OES, proved to be effective for the 
      determination of elemental composition and metal content, which are two important 
      parameters to take into consideration when assessing the quality of the spice.
FAU - Bergomi, Andrea
AU  - Bergomi A
AUID- ORCID: 0000-0002-1587-4240
AD  - Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.
FAU - Comite, Valeria
AU  - Comite V
AUID- ORCID: 0000-0002-9716-0080
AD  - Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.
FAU - Santagostini, Laura
AU  - Santagostini L
AUID- ORCID: 0000-0002-1824-1617
AD  - Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.
FAU - Guglielmi, Vittoria
AU  - Guglielmi V
AUID- ORCID: 0000-0002-7531-4536
AD  - Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.
FAU - Fermo, Paola
AU  - Fermo P
AUID- ORCID: 0000-0003-2176-9188
AD  - Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milano, Italy.
LA  - eng
PT  - Journal Article
DEP - 20221015
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9601413
OTO - NOTNLM
OT  - ATR-FTIR
OT  - ICP-OES
OT  - SEM-EDX
OT  - UV-vis spectroscopy
OT  - food quality
OT  - saffron
COIS- The authors declare no conflict of interest. The funders had no role in the 
      design of the study; in the collection, analyses, or interpretation of data; in 
      the writing of the manuscript, or in the decision to publish the results.
EDAT- 2023/07/11 06:42
MHDA- 2023/07/11 06:43
PMCR- 2022/10/15
CRDT- 2023/07/11 01:04
PHST- 2022/07/25 00:00 [received]
PHST- 2022/09/02 00:00 [revised]
PHST- 2022/10/12 00:00 [accepted]
PHST- 2023/07/11 06:43 [medline]
PHST- 2023/07/11 06:42 [pubmed]
PHST- 2023/07/11 01:04 [entrez]
PHST- 2022/10/15 00:00 [pmc-release]
AID - foods11203227 [pii]
AID - foods-11-03227 [pii]
AID - 10.3390/foods11203227 [doi]
PST - epublish
SO  - Foods. 2022 Oct 15;11(20):3227. doi: 10.3390/foods11203227.