A rapid MALDI MS/MS based method for assessing saffron (Crocus sativus L.) adulteration.


Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Mar 2020
Historique:
received: 12 09 2018
revised: 02 05 2019
accepted: 12 09 2019
pubmed: 28 10 2019
medline: 27 12 2019
entrez: 25 10 2019
Statut: ppublish

Résumé

We report on a sensitive and fast quantitative MALDI-MS/MS method used to assess saffron authenticity by direct analysis through the determination of picrocrocin as the saffron authenticity marker, and using curcumin as the non-isotopic isobaric internal standard. The internal standard curcumin yielded good linearity (R

Identifiants

pubmed: 31648179
pii: S0308-8146(19)31646-2
doi: 10.1016/j.foodchem.2019.125527
pii:
doi:

Substances chimiques

Cyclohexenes 0
Glucosides 0
Terpenes 0
Curcumin IT942ZTH98
picrocrocin ON5B022511

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

125527

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Donatella Aiello (D)

Department of Chemistry and Chemical Technologies, University of Calabria, Italy.

Carlo Siciliano (C)

Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Italy. Electronic address: carlo.siciliano@unical.it.

Fabio Mazzotti (F)

Department of Chemistry and Chemical Technologies, University of Calabria, Italy.

Leonardo Di Donna (L)

Department of Chemistry and Chemical Technologies, University of Calabria, Italy.

Constantinos M Athanassopoulos (CM)

Department of Chemistry, University of Patras, Patras, Greece.

Anna Napoli (A)

Department of Chemistry and Chemical Technologies, University of Calabria, Italy. Electronic address: amc.napoli@unical.it.

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Classifications MeSH