UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (<i>Crocus sativus</i> L.)-Reference-Cited by-同舟云学术

UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.)

Published:2024-07-04 Issue:7 Volume:4 Page:1783-1794
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Angeli Lucrezia¹,Morozova Ksenia¹^ORCID,Dawid Corinna²³^ORCID,Scampicchio Matteo¹^ORCID,Stark Timo D.³^ORCID

Affiliation:

1. Faculty for Agricultural, Environmental, and Food Sciences, Free University of Bozen-Bolzano, 39100 Bolzano, Italy

2. Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany

3. Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany

Funder

Ministero dell'Universit? e della Ricerca

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00340

Reference27 articles.

1. Quality traits of saffron (Crocus sativus L.) produced in the Italian Alps

2. Analysis of Crocetins and Safranal Variations in Saffron (Crocus sativus) Stigma Samples and Dietary Supplements Using HPLC/UHPLC-PDA-MS: Chemical Profiling and Chemometric Analysis Using LC-QToF

3. Polysaccharide and crocin contents, and antioxidant activity of saffron from different origins

4. Authentication of saffron spice accessions from its common substitutes via a multiplex approach of UV/VIS fingerprints and UPLC/MS using molecular networking and chemometrics

5. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta