Detection of Adulterated Saffron Through UV-Vis Spectral Analysis

The higher economical value of saffron has made it susceptible for adulteration with other substances. Nowadays, saffron categories are fixed in the international trade market by its colouring strength and giving less importance to other physieal and chemical parameters (ISO 3632, 1993). This paper reports that by studying the saffron by UV-Vis spectra fingerprint it is possible to detect 12 out of 14 colorants added to 9 saffron samples. Adulterations have been also followed by high-performance liquid chromatography (HPLC) with respect to norbixin and tartrazine which could not be detected by UV-Vis speetrophotometrie teehnique.