Elemental composition and contaminants of saffron from different origins and geographical discrimination using chemometrics.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2024-07-01 Epub Date: 2024-05-03 DOI:10.1080/19440049.2024.2346264

Leena Kumari, S Swarupa Tripathy

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引用次数: 0

Abstract

Elements such as As, Cd, Cr and Pb are classified as contaminants of major concern for public health, due to their high degree of toxicity. Saffron is an important medicinal herbal spice used in variety of food items, pharmaceutical medicines, and cosmetics. Presence of heavy metals in saffron will increase the health risk to consumers. Also, authentication of geographical origin of saffron is an issue of utmost importance for global trading. The present study is focused on investigation of elemental contaminants in saffron and elemental composition of saffron from India (Jammu and Kashmir); Iran and Afghanistan are also explored for geographical discrimination, using Chemometrics. In total, 29 elements including Ag, Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Sb, Se, Si, Sr, Ti, Tl, V and Zn were analyzed using ICP-OES. Toxic elemental contaminants including As, Cd, Pb were found below the maximum permissible limit. Using PCA, elements B, Ni, Ba, Fe, V, Si, Al, Ti, K, Na, Sr, and Zn were found as significant discriminators of geographical origin. Elemental composition of saffron may be utilized, to prevent cases of falsified geographical origin in trade.

查看原文本刊更多论文

不同产地藏红花的元素组成和污染物以及利用化学计量学进行的地理鉴别。

砷、镉、铬和铅等元素因其高度毒性而被列为公众健康的主要污染物。藏红花是一种重要的药用香料，可用于制作各种食品、药品和化妆品。藏红花中的重金属会增加消费者的健康风险。此外，藏红花的地理原产地鉴定对于全球贸易来说也是一个至关重要的问题。本研究的重点是调查藏红花中的元素污染物和印度（查谟和克什米尔）藏红花的元素组成，还利用化学计量学方法对伊朗和阿富汗的藏红花进行了地理鉴别。使用 ICP-OES 分析了包括 Ag、Al、As、B、Ba、Be、Ca、Cd、Co、Cr、Cu、Fe、K、Li、Mg、Mn、Mo、Na、Ni、P、Pb、Sb、Se、Si、Sr、Ti、Tl、V 和 Zn 在内的 29 种元素。发现有毒元素污染物（包括砷、镉、铅）低于最高允许限值。利用 PCA 方法，发现 B、Ni、Ba、Fe、V、Si、Al、Ti、K、Na、Sr 和 Zn 元素对地理来源有显著的鉴别作用。可以利用藏红花的元素组成来防止贸易中伪造地理来源的情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.