Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis

European Food Research and Technology

Volumn 230, Issue 4, 2010, Pages 571-577

  Anastasaki, E ^a   Kanakis, C ^a   Pappas, C ^a   Maggi, L ^b   del Campo, C P ^b   Carmona, M ^b   Alonso, G L ^b   Polissiou, M G ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Discriminant analysis; FT IR; Geographical differentiation; Principal component analysis; Saffron

Indexed keywords

CARBONYL GROUPS; CLASSIFICATION RATES; FT-IR; GEOGRAPHICAL ORIGINS; INFRARED SPECTROSCOPIC; INFRARED SPECTRUM; MID-INFRARED SPECTROSCOPY; MULTI VARIATE ANALYSIS; ORGANIC EXTRACTS; PRINCIPAL COMPONENTS; SPECTRAL REGION;

DECISION MAKING; DISCRIMINANT ANALYSIS; EXTRACTION; FOOD ADDITIVES; INFRARED DEVICES; INFRARED SPECTROSCOPY; MULTIVARIANT ANALYSIS; SPECTROSCOPIC ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 76149088077     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1197-7     Document Type: Article

References (25)

1. ISO 3632-1, 2 Technical Specification (2003) Saffron (Crocus sativus L.). Part 1 (specification) and Part 2 (Test methods). International Organisation for Standardization, Geneva, Switzerland.
2. Carmona M, Sánchez AM, Ferreres F, Zalacain A, Tomás-Barberán F, Alonso GL (2007) Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: comparative study of samples from different geographical origins. Food Chem 100: 445-450.
3. Carmona M, Martínez J, Zalacain A, Rodríguez-Méndez ML, de Saja JA, Alonso GL (2006) Analysis of saffron volatile fraction by TD-GC-MS and e-nose. Eur Food Res Technol 223: 96-101.
4. Anastasaki E, Kanakis CD, Pappas C, Maggi L, Campo CP, Carmona M, Alonso GL, Polissiou MG (2009) Geographical differentiation of saffron by GC-MS/FID and chemometrics. Eur Food Res Technol 229: 899-905.
5. Zalacain A, Ordoudi S, Díaz-Plaza EM, Carmona M, Blázquez I, Tsimidou MZ, Alonso GL (2005) Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin. J Agric Food Chem 53: 9337-9341.
6. Defernez M, Kemsley EK, Wilson RK (1995) Use of infrared spectroscopy and chemometrics for the authentication of fruit purees. J Agric Food Chem 43: 109-113.
7. Kelly DJ, Cristina Petisco C, Downey G (2006) Application of Fourier transform midinfrared spectroscopy to the discrimination between Irish Artisanal Honey and Such Honey Adulterated with various sugar syrups. J Agric Food Chem 54: 6166-6171.
8. Tapp HS, Defernez M, Kemsley EK (2003) FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. J Agric Food Chem 51: 6110-6115.
9. Briandet R, Kemsley EK, Wilson RH (1996) Approaches to adulteration detection in instant coffees using infrared spectroscopy and chemometrics. J Sci Food Agric 71: 359-366.
10. Dharmaraj S, Jamaludin AS, Razak HM, Valliappan R, Ahmad NA, Harn GL, Ismail Z (2006) The classification of Phyllanthus niruri Linn. according to location by infrared spectroscopy. Vib Spectrosc 41: 68-72.
11. Edelmann A, Diewok J, Schuster KC, Lendl B (2001) Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts. J Agric Food Chem 49: 1139-1145.
12. Nakanishi K, Solomon PA (1977) Infrared absorption spectroscopy. Holden-Day, San Francisco.
13. Socrates G (1997) Infrared characteristic group frequencies. Wiley, Chichester.
14. Pappas C, Tarantilis PA, Daliani I, Mavromoustakos T, Polissiou M (2002) Comparison of classical and ultrasound-assisted isolation procedures of cellulose from kenaf (Hibiscus cannabinus L.) and eucalyptus (Eucalyptus rodustrus Sm.). Ultrason Sonochem 9: 19-23.
15. Pappas CS, Tarantilis PA, Harizanis PC, Polissiou MG (2003) New method for pollen identification by FT-IR spectroscopy. Appl Spectrosc 57: 23-27.
16. Kanakis CD, Daferera DJ, Tarantilis PA, Polissiou MG (2004) Qualitative determination of volatile compounds quantitative evaluation of safranal and 4-hydroxy-2, 6, 6-trimethyl, 1-cyclohexene-1-carboxaldehyde (HTCC) in Greek saffron. J Agric Food Chem 52: 4515-4521.
17. Jalali-Heravi M, Parastar H, Ebrahimi-Najafabadi H (2009) Characterization of volatile components of Iranian saffron using factorial-based response surface modelling of ultrasonic extraction combined with gas chromatography-mass spectrometry analysis. J Chromatogr A 1216: 6088-6097.
18. Smith DM, Levi L (1961) Treatment of compositional data for the characterisation of essential oils. Determination of geographical origins of peppermint oils by gas chromatographic analysis. J Agric Food Chem 9: 230-244.
19. Alissandrakis E, Tarantilis PA, Harizanis P, Polissiou M (2007) Comparison of the volatile composition in thyme honeys from several origins in Greece. J Agric Food Chem 55: 8152-8157.
20. Fernandez C, Astier C, Rock E, Coulon J-B, Berdagué J-L (2003) Characterisation of milk by analysis of its terpene fraction. Int J Food Sci Technol 38: 445-451.
21. Pillonel L, Ampuero S, Tabacchi R, Bosset JO (2003) Analytical methods for the determination of the geographical origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose. Eur Food Res Technol 216: 179-183.
22. Calleja A, Falqué E (2005) Volatile composition of Mencía wines. Food Chem 90: 357-363.
23. Guillén MD, Cabo N (1999) Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils. J Agric Food Chem 47: 709-719.
24. White Book, Saffron in Europe (2007) Ed. Saffron Project, European Commission, INTERREG IIIC, Chap 4.
25. Tarantilis PA, Polissiou M, Manfait M (1994) Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection. J Chromatogr A 664: 55-61.