Quality of Saffron in Oman Markets
M. Al-Farsi, S. Al-Belushi, A. Al-Amri, A. Al-Hadhrami, A. Al-Alawi
Asian Food Science Journal · pp. 33–42 · Published 10 Feb 2023
10.9734/afsj/2023/v22i1615Abstract
Saffron is the most expensive spice in the world, it is highly valued as a culinary spice for its flavor and color properties. Since saffron is an expensive product, it is cheated by the dealers, therefore, quality control of saffron is important for the spice industries and also the consumers. This study aims to evaluate the saffron quality in Omani markets according to the ISO standard. A total of 21 saffron samples were examined; 2 in powder form and 19 in filaments. The samples of saffron were purchased from different hyper-markets and local markets in Muscat, Oman. Saffron’s commercial value is determined according to the ISO standard which include moisture, ash, acid insoluble ash, extract %, sulfuric test, artificial colors, spectrum, Flavor, aroma and color. The saffron samples were in line with standard in terms of moisture, ash, acid insoluble ash and extract %. The two powder saffron samples failed in sulfuric, spectrum and flavor tests. From the 19 samples of saffron filament, three samples were failed to achieve the flavor and color limits required by the standard. This failure to standard quality could be due to poor processing condition such as drying and packaging or due to adulteration. The standard parameters could not distinguish between low quality and adulteration due to its limited and unspecific parameters. Therefore, we recommend improving the saffron standard with parameters targeting adulteration.
References (40)
- 1 The Descriptive Phenomenological Psychological Method [DOI]
- 2 An Update Review of Saffron and its Active Constituents [DOI]
- 3 Cancer Chemopreventive and Tumoricidal Properties of Saffron (Crocus sativus L.) [DOI]
- 4 The descriptive phenomenological psychological method. [DOI]
- 5 Chemical and biological properties of the world's most expensive spice: Saffron [DOI]
- 6 Food adulteration: Sources, health risks, and detection methods [DOI]
- 7 Modern analytical methods for the detection of food fraud and adulteration by food category [DOI]
- 8 Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions [DOI]
- 9 Effect of crocin on experimental atherosclerosis in quails and its mechanisms [DOI]
- 10 Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics [DOI]
- 11 Pharmacokinetic Properties of Saffron and its Active Components [DOI]
- 12 Determination of Saffron Quality by High-Performance Liquid Chromatography [DOI]
- 13 Integration of computer vision and electronic nose as non-destructive systems for saffron adulteration detection [DOI]
- 14 Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration [DOI]
- 15 Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach [DOI]
- 16 Extraction and Purification of Crocin from Saffron Stigmas Employing a Simple and Efficient Crystallization Method [DOI]
- 17 Suppression of vascular cell adhesion molecule-1 expression by crocetin contributes to attenuation of atherosclerosis in hypercholesterolemic rabbits [DOI]
- 18 Effects of saffron and its active constituents, crocin and safranal, on prevention of indomethacin induced gastric ulcers in diabetic and nondiabetic rats.
- 19 Developing an SCAR and ITS reliable multiplex PCR-based assay for safflower adulterant detection in saffron samples [DOI]
- 20 Multiple tests on saffron find new adulterant materials and reveal that Ist grade saffron is rare in the market [DOI]
- 21 Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water [DOI]
- 22 Generation of Saffron Volatiles by Thermal Carotenoid Degradation [DOI]
- 23 The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China [DOI]
- 24 CHEMICAL COMPOSITION OF SAFFRON (CROCUS SATIVUS L.) FROM FOUR COUNTRIES [DOI]
- 25 Uncovering a challenging case of adulterated commercial saffron [DOI]
- 26 Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.) [DOI]
- 27 Instrumental approaches and innovative systems for saffron quality assessment [DOI]
- 28 Analysis of genetic diversity among saffron (Crocus sativus) accessions from different regions of Iran as revealed by SRAP markers [DOI]
- 29 Nanoliposomal encapsulation of saffron bioactive compounds; characterization and optimization [DOI]
- 30 Determination of eight synthetic dyes in foodstuffs by green liquid chromatography [DOI]
- 31 Identification of authenticity, quality and origin of saffron using hyperspectral imaging and multivariate spectral analysis [DOI]
- 32 Economic and qualitative traits of Italian Alps saffron [DOI]
- 33 Special Issue “Saffron (Crocus sativus, L.): Omics and Other Techniques in Authenticity, Quality, and Bioactivity Studies” [DOI]
- 34 EVALUATION OF ISO METHOD IN SAFFRON QUALIFICATION [DOI]
- 35 Determination of Saffron Quality through a Multi-Analytical Approach [DOI]
- 36 Saffron (Crocus sativus) increases gastric acid and pepsin secretions in rats: role of nitric oxide (NO).
- 37 Appropriate use of analytical terminology – examples drawn from research on saffron [DOI]
- 38 Study of qualitative characteristics of saffron cultivated in different regions of Iran
- 39 African Journal of Pharmacy and Pharmacology [DOI]
- 40 Methods of test for spices and condiments [DOI]
Cited by 0
No indexed citations yet.
Related research
- Naturally Available Essential Oils for Aromatherapy — shares topic coverage
- Aromatic Rice and Factors Affecting Aroma in Rice — shares topic coverage
- Profiles of Aroma Volatiles of NERICA Varieties – New Inter-Specific Rice Hybrid for Africa — shares topic coverage
- The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Preference Levels of Mochi Cake — shares topic coverage
- The Effect of Additional Cayenne (Ananas comosus [L]. Merr) Solution on the Prefferencelevel Red Tilapia Shredded — shares topic coverage
Article metrics
Real usage data collected on this platform.
59
Page views
0
PDF downloads
12
Outbound clicks
0
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.