An overview of analytical methods employed for quality assessment of

Authenticity markers Fingerprinting Quality control Saffron authentication

Journal

Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436

Informations de publication

Date de publication:
30 Dec 2023
Historique:
received: 08 07 2023
revised: 08 10 2023
accepted: 08 11 2023
medline: 25 12 2023
pubmed: 25 12 2023
entrez: 25 12 2023
Statut: epublish

Résumé

This paper reviews qualitative and quantitative analytical methodologies used for the appraisal of saffron quality, as the most expensive spice. Due to the chemical diversity of biologically active compounds of the

Identifiants

DOI: 10.1016/j.fochx.2023.100992 PMID: 38144850 PMC: PMC10740065
pubmed: 38144850
doi: 10.1016/j.fochx.2023.100992
pii: S2590-1575(23)00435-2
pmc: PMC10740065
doi:

Types de publication

Journal Article Review

Langues

eng

Pagination

100992

Informations de copyright

© 2023 The Author(s).

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Samira Eghbali (S)

Department of Pharmacognosy and Traditional Pharmacy, School of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran.
Cellular and Molecular Research Center, Birjand University of Medical Sciences, Birjand, Iran.

Faegheh Farhadi (F)

Herbal and Traditional Medicine Research Center, Kerman University of Medical Sciences, Kerman, Iran.

Vahid Reza Askari (VR)

Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.
Pharmacological Research Center of Medicinal Plants, Mashhad University of Medical Sciences, Mashhad, Iran.

Classifications MeSH