Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra-Reference-Cited by-同舟云学术

Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

Published:2016 Issue:27 Volume:6 Page:23085-23093
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Karimi Sadegh¹²³⁴⁵,Feizy Javad⁶⁷⁵,Mehrjo Fatemeh¹²³⁴⁵,Farrokhnia Maryam⁸⁹⁴⁵

Affiliation:

1. Department of Chemistry

2. College of Science

3. Persian Gulf University

4. Bushehr

5. Iran

6. Research Institute of Food Science and Technology

7. Mashhad

8. The Persian Gulf Marine Biotechnology Research Center

9. Bushehr University of Medical Sciences

Abstract

The aim of present study is to investigate the combination of Fourier transform infrared spectroscopy with pattern recognition to recognize the standard saffron from those which have been adulterated with various types of food colorants.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C5RA25983E

Reference28 articles.

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4. S. Hagh-Nazari and N.Keifi, in Saffron and various fraud manners in its production and trades, II International Symposium on Saffron Biology and Technology, 2006, vol. 739, pp. 411–416

5. Authentication of saffron (Crocus sativus L.) in different processed, retail products by means of SCAR markers

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