西红花酸
红花醛
化学
化学计量学
山奈酚
食品科学
番红花
色谱法
番红花苷
植物
传统医学
类黄酮
生物
有机化学
生物化学
类胡萝卜素
医学
抗氧化剂
作者
Nesrine M. Hegazi,Amira R. Khattab,Andrej Frolov,Ludger A. Wessjohann,Mohamed A. Farag
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-01-01
卷期号:367: 130739-130739
被引量:34
标识
DOI:10.1016/j.foodchem.2021.130739
摘要
Saffron is a spice revered for its unique flavor and health attributes often subjected to fraudulence. In this study, molecular networking as a visualization tool for UPLC/MS dataset of saffron and its common substitutes i.e. safflower and calendula (n = 21) was employed for determining genuineness of saffron and detecting its common substitutes i.e. safflower and calendula. Saffron was abundant in flavonol-O-glycosides and crocetin esters versus richness of flavanones/chalcones glycosides in safflower and cinnamates/terpenes in calendula. OPLS-DA identified differences in UPLC/MS profiles of different saffron accessions where oxo-hydroxy-undecenoic acid-O-hexoside was posed as saffron authentication marker and aided in discrimination between Spanish saffron of high quality from its inferior grade i.e. Iranian saffron along with crocetin di-O-gentiobiosyl ester and kaempferol-O-sophoroside. Kaempferol-O-neohesperidoside and N,N,N,-p-coumaroyl spermidine were characteristic safflower metabolites, whereas, calendulaglycoside C and di-O-caffeoyl quinic acid were unique to calendula. UV/VIS fingerprint spectral regions of picrocrocin (230–260 nm) and crocin derivatives (400–470 nm) were posed as being discriminatory of saffron authenticity and suggestive it can replace UPLC/MS in saffrom quality determination.
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