Quantification of apocarotenoids in commercial Indian (Kashmiri) saffron using UV-Vis spectroscopy and HPLC analysis

Tahir ul Gani MIR, Jaskaran SINGH, Saurabh SHUKLA

Abstract


Saffron is considered as the most expensive spice in the world. Due to low production, high demand and high cost, saffron is very prone to adulteration for economic benefits while putting public health at risk. The most significant characteristic for determining the quality of the saffron is coloring strength (crocin content), which is determined by measuring UV-Vis absorption at 440 nm in the aqueous preparations of this spice. Picrocrocin and safranal are other key components used to determine saffron quality. This article aims to examine the quality of commercial saffron obtained from various geographical locations of Kashmir (India) by determining their apocarotenoid content using UV-Vis spectrophotometry followed by high-performance liquid chromatography (HPLC) to determine the concentration of saffron metabolites (crocin, picrocrocin and safranal). A total of 31 samples from different origins were used in this study. The UV-Vis spectrophotometric results showed that among 31, only 14 samples fell into grade I, while 9 samples fell in grade II and 5 samples fell in grade III of the ISO category. The remaining 3 samples could not satisfy ISO standards, which indicates that these samples were adulterated. The determination of apocarotenoid content using HPLC analysis varied significantly among samples. These variations may be due to different drying and storage conditions or adulteration.


Keywords


saffron; adulteration; crocin; safranal; picrocrocin; UV-Vis spectroscopy; HPLC

Full Text:

PDF

References


Alonso, G. L., Salinas, M. R., & Garijo, J. (1998). Method to determine the authenticity of aroma of saffron (Crocus sativus L.). Journal of Food Protection, 61(11), 1525–1528. https://doi.org/10.4315/0362-028X-61.11.1525

Azami, S., Shahriari, Z., Asgharzade, S., Farkhondeh, T., Sadeghi, M., Ahmadi, F., Vahedi, M. M., & Forouzanfar, F. (2021). Therapeutic potential of saffron (Crocus sativus L.) in ischemia stroke. Evidence-Based Complementary and Alternative Medicine, 2021, e6643950. https://doi.org/10.1155/2021/6643950

Basker, D., & Negbi, M. (1983). Uses of saffron. Economic Botany, 37(2), 228–236. https://doi.org/10.1007/BF02858789

Beiranvand, S. P., Beiranvand, N. S., Moghadam, Z. B., Birjandi, M., Azhari, S., Rezaei, E., Salehnia, A. N., & Beiranvand, S. (2016). The effect of Crocus sativus (saffron) on the severity of premenstrual syndrome. European Journal of Integrative Medicine, 8(1), 55–61. https://doi.org/10.1016/j.eujim.2015.06.003

Biancolillo, A., Foschi, M., & D’Archivio, A. A. (2020). Geographical classification of Italian saffron (Crocus sativus L.) by multi-block treatments of UV-Vis and IR spectroscopic data. Molecules, 25(10), 2332. https://doi.org/10.3390/molecules25102332

Bolhassani, A., Khavari, A., & Bathaie, S. Z. (2014). Saffron and natural carotenoids: Biochemical activities and anti-tumor effects. Biochimica et Biophysica Acta (Bba)-Reviews on Cancer, 1845(1), 20–30. https://doi.org/10.1016/j.bbcan.2013.11.001

Caballero-Ortega, H., Pereda-Miranda, R., Riverón-Negrete, L., Hernández, J.M., Medécigo-Ríos, M., Castillo-Villanueva, A. and Abdullaev, F.I. (2004). Chemical composition of saffron (Crocus sativus L.) from four countries. Acta Horticulturae, 650, 321–326. https://doi.org/10.17660/ActaHortic.2004.650.39

Delgado, M., Zalacain, A., Pardo, J., López, E., Alvarruiz, A., & Alonso, G. (2005). Influence of different drying and aging conditions on saffron constituents. Journal of Agricultural and Food Chemistry, 53, 3974–3979. https://doi.org/10.1021/jf0404748

Hadizadeh, F., Mahdavi, M., Emami, S. A., Khashayarmanesh, Z., Hassanzadeh, M., Asili, J., Seifi, M., Nassirli, H., Shariatimoghadam, A., & Noorbakhsh, R. (2007). Evaluation of iso method in saffron qualification. Acta Horticulturae, 739, 405–410. https://doi.org/10.17660/ActaHortic.2007.739.53

Haghighi, B., Feizy, J., & Kakhki, A. H. (2007). LC determination of adulterated saffron prepared by adding styles colored with some natural colorants. Chromatographia, 66(5), 325. https://doi.org/10.1365/s10337-007-0321-8

Hajimahmoodi, M., Afsharimanesh, M., Moghaddam, G., Sadeghi, N., Oveisi, M. R., Jannat, B., Pirhadi, E., Zamani Mazdeh, F., & Kanan, H. (2013). Determination of eight synthetic dyes in foodstuffs by green liquid chromatography. Food Additives & Contaminants: Part A, 30(5), 780–785. https://doi.org/10.1080/19440049.2013.774465

Hussain, A. (2005, January 28). Saffron industry in deep distress. BBC NEWS. http://news.bbc.co.uk/2/hi/south_asia/4216493.stm

ISO - ISO 3632-1 (2011). Spices—Saffron (Crocus sativus L.)—Part 1: Specification. https://www.iso.org/standard/44523.html

Kahriz, P. P. (2020). Saffron (Crocus sativus L.) cultivation in Turkey. In Saffron (pp. 33–43). Elsevier. https://doi.org/10.1016/B978-0-12-818462-2.00003-6

Kamalipour, M., & Akhondzadeh, S. (2011). Cardiovascular effects of saffron: An evidence-based review. The Journal of Tehran Heart Center, 6(2), 59.

Karimi, S., Feizy, J., Mehrjo, F., & Farrokhnia, M. (2016). Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra. RSC Advances, 6(27), 23085–23093. https://doi.org/10.1039/C5RA25983E

Khorasany, A. R., & Hosseinzadeh, H. (2016). Therapeutic effects of saffron (Crocus sativus L.) in digestive disorders: A review. Iranian Journal of Basic Medical Sciences, 19(5), 455–469.

Kumari, L., Jaiswal, P., & Tripathy, S. (2021). Various techniques useful for determination of adulterants in valuable saffron: A review. Trends in Food Science & Technology, 111. https://doi.org/10.1016/j.tifs.2021.02.061

Lowell, G. (1964). Saffron adulteration. Journal of Association of Official Agricultural Chemists, 47(3), 538. https://doi.org/10.1093/jaoac/47.3.538

Lozano, P., Castellar, M. R., Simancas, M. J., & Iborra, J. L. (1999). A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products. Journal of Chromatography A, 830(2), 477–483. https://doi.org/10.1016/S0021-9673(98)00938-8

Maghsoodi, V., Kazemi, A., & Akhondi, E. (2012). Effect of different drying methods on saffron (Crocus sativus L) quality. Iranian journal of chemistry & chemical engineering-international english edition, 31, 85–89.

Marieschi, M., Torelli, A., & Bruni, R. (2012). Quality control of saffron (Crocus sativus L.): Development of SCAR markers for the detection of plant adulterants used as bulking agents. Journal of Agricultural and Food Chemistry, 60(44), 10998–11004. https://doi.org/10.1021/jf303106r

Mir, T. ul G., Wani, A. K., Singh, J., & Shukla, S. (2022a). Therapeutic application and toxicity associated with Crocus sativus (saffron) and its phytochemicals. Pharmacological Research - Modern Chinese Medicine, 4, 100136. https://doi.org/10.1016/j.prmcm.2022.100136

Mir, T. U. G., Malik, A. Q., Singh, J., Shukla, S., & Kumar, D. (2022b). An overview of molecularly imprinted polymers embedded with quantum dots and their implementation as an alternative approach for extraction and detection of crocin. Chemistry Select, 7(21), e202200829. https://doi.org/10.1002/slct.202200829

Mzabri, I., Addi, M., & Berrichi, A. (2019). Traditional and modern uses of Saffron (Crocus Sativus). Cosmetics, 6(4), 63. https://doi.org/10.3390/cosmetics6040063

Ordoudi, S. A., Staikidou, C., Kyriakoudi, A., & Tsimidou, M. Z. (2018). A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification. Food Chemistry, 267, 410–419. https://doi.org/10.1016/j.foodchem.2017.04.096

Pandita, D. (2021). Saffron (Crocus sativus L.): Phytochemistry, therapeutic significance and omics-based biology. In Medicinal and Aromatic Plants (pp. 325–396). Elsevier. https://doi.org/10.1016/B978-0-12-819590-1.00014-8

Paredi, G., Raboni, S., Marchesani, F., Ordoudi, S. A., Tsimidou, M. Z., & Mozzarelli, A. (2016). Insight of saffron proteome by gel-electrophoresis. Molecules, 21(2), 167. https://doi.org/10.3390/molecules21020167

Patel, K., Maguigan, K., & Shoulders, B. (2019). 648: Evaluation of beta-lactam concentrations associated with extended daily dialysis. Critical Care Medicine, 47(1), 304. https://doi.org/10.1097/01.ccm.0000551400.16360.6c

Petrakis, E. A., Cagliani, L. R., Polissiou, M. G., & Consonni, R. (2015). Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting. Food Chemistry, 173, 890–896. https://doi.org/10.1016/j.foodchem.2014.10.107

Saxena, R. B. (2010). Botany, taxonomy and cytology of Crocus sativus series. AYU (An International Quarterly Journal of Research in Ayurveda), 31(3), 374. https://doi.org/10.4103/0974-8520.77153

Sereshti, H., Poursorkh, Z., Aliakbarzadeh, G., & Zarre, S. (2018). Quality control of saffron and evaluation of potential adulteration by means of thin layer chromatography-image analysis and chemometrics methods. Food Control, 90, 48–57. https://doi.org/10.1016/j.foodcont.2018.02.026

Siddiqui, M. J., Saleh, M. S. M., Basharuddin, S. N. B. B., Zamri, S. H. B., Mohd Najib, M. H. bin, Che Ibrahim, M. Z. bin, binti Mohd Noor, N. A., Binti Mazha, H. N., Mohd Hassan, N., & Khatib, A. (2018). Saffron (Crocus sativus L.): As an antidepressant. Journal of Pharmacy & Bioallied Sciences, 10(4), 173–180. https://doi.org/10.4103/JPBS.JPBS_83_18

Taherzadeh, Z., Khaluyan, H., Iranshahy, M., Rezaeitalab, F., Ghalibaf, M. H. E., & Javadi, B. (2020). Evaluation of sedative effects of an intranasal dosage form containing saffron, lettuce seeds and sweet violet in primary chronic insomnia: A randomized, double-dummy, double-blind placebo controlled clinical trial. Journal of Ethnopharmacology, 262, 113-116.

Zalacain, A., Ordoudi, S. A., Blázquez, I., Díaz-Plaza, E. M., Carmona, M., Tsimidou, M. Z., & Alonso, G. L. (2005). Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin. Food Additives & Contaminants, 22(7), 607–615. https://doi.org/10.1080/02652030500150051

Zilaee, M., Hosseini, S. A., Jafarirad, S., Abolnezhadian, F., Cheraghian, B., Namjoyan, F., & Ghadiri, A. (2019). An evaluation of the effects of saffron supplementation on the asthma clinical symptoms and asthma severity in patients with mild and moderate persistent allergic asthma: A double-blind, randomized placebo-controlled trial. Respiratory Research, 20(1), 39. https://doi.org/10.1186/s12931-019-0998-x

Zougagh, M., Ríos, A., & Valcárcel, M. (2005). An automated screening method for the fast, simple discrimination between natural and artificial colorants in commercial saffron products. Analytica Chimica Acta, 535(1), 133–138. https://doi.org/10.1016/j.aca.2004.11.060




DOI: http://dx.doi.org/10.14720/aas.2022.118.3.2333

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Tahir ul Gani MIR, Jaskaran SINGH, Saurabh SHUKLA

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY License.

                           


eISSN 1854-1941